Where transparency meets artistry, Bateau Seattle elevates the American steakhouse through James Beard Award-winning chef Renee Erickson's revolutionary whole-animal philosophy. Behind glass windows, heritage French-breed cattle hang in the restaurant's dramatic dry-aging room, creating Seattle's most theatrical introduction to sustainable fine dining.

Since opening in 2015, Bateau has redefined Seattle fine dining through Erickson's Sea Creatures hospitality group, earning the Seattle Times' first-ever four-star review. The restaurant's name, French for "boat," pays homage to Erickson's original Boat Street Café while charting new culinary territory. This isn't merely another steakhouse—it's a manifesto on ethical sourcing, featuring Charolais, Limousin, and Maine-Anjou cattle from Washington's Pure Country Ranch, dry-aged in-house for a minimum of 21 days.

The cuisine celebrates nose-to-tail dining unavailable elsewhere in the Pacific Northwest. Nightly chalkboards showcase available cuts, creating an ever-changing menu that reflects true whole-animal utilization. Signature preparations include the restaurant's legendary steak tartare, beef fat brioche that transforms humble bread into luxury, and rotating dry-aged steaks priced by cut and weight. Beyond beef, seasonal preparations feature foraged ingredients and fermented elements, while classics like twice-fried pommes frites receive refined execution that befits the restaurant's elevated positioning.

Bateau's interior balances sophistication with warmth through repurposed slate tables from the original Boat Street Café, indigo tufted leather banquettes, and chevron-patterned walnut floors. The bright, white-paneled dining room creates intimacy within the expansive pre-WWII building, while Curtis Steiner's playful chalkboard art adds personality to the polished atmosphere. The visible aging room serves as both theater and testament to the restaurant's commitment to transparency.

Service reflects Erickson's philosophy of approachable excellence, with knowledgeable staff guiding guests through the evening's limited cuts and wine pairings. The curated beverage program emphasizes Old World selections—Bordeaux, Rhône, and Burgundy—alongside Pacific Northwest producers, creating perfect complements to the rich, aged beef. Private dining accommodates special occasions, while the full bar offers both classic and house cocktails.

Reservations are essential at this destination restaurant where sustainability meets luxury. Bateau represents more than exceptional dining—it's Seattle's most compelling argument for conscious carnivory, where every cut tells a story of ethical sourcing and culinary innovation.