Beef Is a Problem. This Seattle Steakhouse Wants to Be Part of the Solution.
The New York Times
Bateau aims to reinvent the steak restaurant by showing how to sidestep the waste and environmental damage caused by the meat industry.
SEATTLE — One of the first things you’ll notice about Bateau, a critically acclaimed steakhouse in a city typically associated with seafood, is that it doesn’t look like a steakhouse.
There is no shrimp cocktail or Caesar salad on the menu. The white, window-lined dining room will not be mistaken, as many steakhouses could be, for the man cave of a wealthy lawyer with a thing for cowboy-rancher iconography. In fact, by the time you order, it’s possible the kitchen will have run out of some steaks — rib-eye, New York strip, filet — that most diners consider prerequisites for a steakhouse.
Renee Erickson, the influential Seattle chef and Bateau’s co-owner, concedes that the restaurant bewilders some first-time customers. “It’s definitely not a steakhouse for everyone,” she said. “I wish it were.”