Ballard Ave’s newest restaurant has just opened: The Ballard Cut has moved into the former Carnivore location at 5313 Ballard Ave NW.
The farm-to-table restaurant and bar opened quietly last week, and say they’ve been quite busy ever since. As with other restaurants, they’re able to operate at 50 percent capacity, and recommend reservations.
A look at their menu shows a dozen options for small bites, including “dork meatballs,” made from pork, duck, and chorizo; a “devil’s threesome” of deviled eggs with octopus ceviche, crab, and smoked salmon; a duck banh-mi; charred octopus; and gazpacho. Main entrees include a pan-roasted halibut, Dungeness crab ravioli, and a mushroom farro risotto.
In the bar, the focus is on Japanese whiskey; co-owner Tommy Patrick says their cocktail list will include an old fashioned with smoked vanilla bitters, a pistachio orgeat daiquiri, strawberry balsamic shrub whiskey sour.
Here’s a few photos of their space:
The Ballard Cut is open 4pm to 10pm daily.
Photos courtesy The Ballard Cut on Facebook