Bateau

Bateau, french for “boat,” is both a nod to our first restaurant, Boat Street Café, as well as an attempt to reimagine the American steak house around quality, sustainability and animal welfare. With the name About Bateau, which comes from the French word for "boat," we're paying homage to our first restaurant, Boat Street Café, while also attempting to reimagine the American steakhouse in the context of quality, sustainability, and animal welfare. Traditional cattle breeds, renowned for their flavor, are the centerpiece of Bateau's whole animal menu. These cattle breeds are selected and owned by Bateau and cared for by Pure Country, a Food Alliance certified ranch located in Moses Lake, Washington. All of our cows are raised in a humane manner, fed only grass, and, most importantly, finished only on pasture. Bateau's beef is dry aged for a minimum of 21 days before being butchered on site by Scott Johnson, the butcher for the restaurant. This is certainly not the quickest, easiest, or most cost-effective method of preparing beef, but we believe it is the most effective. Along with Chef Taylor Thornhill's inventive dishes, which frequently include foraged and fermented ingredients, specialty cuts are sold by the pound or by the quantity of meat available. In addition to steakhouse classics done right, such as twice-fried frites and buttery mashed potatoes, the menu includes iconic cocktails and an extensive bottle list. The service is warm and welcoming while also being refined. Many of the fixtures and furniture pieces from Boat Street Café have been repurposed in the dining room as a nod to the former location. The rough slate tables, which are now decades old, as well as the 'Jeffry' chalk drawing by artist Curtis Steiner, will be familiar to visitors. In order to express what is happening in our corner of the world and to pay homage to our beginnings at Boat Street Café, we are attempting to create something new and exciting at Bateau. Renee Erickson, the chef and proprietor