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
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Looks good!
it will be the only Restaurant in history, to make it with 50% capacity.
lol, bartender dutifully wears mask as the Uppers enjoy their servants mask-free. see, employees are expendable, precious customers are oh so very important. god forbid they get sick, servants? who cares?
weird times.
I agree!! Women & Men Are Expendable!!!!!
It was non-other than Robin Williams that so brilliantly stated “doing cocaine means you’ve got WAY too much money”. No cocaine today, rather tasty tid-bits and expensive whiskey from Japan to separate millennials from their wallets. Defund your nannies while at it.
Oh those dang Millennials are at it again!
Will they have vegan options?
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