Little Beast Gives Carnivores in Seattle Reason to Celebrate | Eater Seattle

"Opened in summer 2025 by Kevin Smith, the chef and butcher behind Beast and Cleaver, this spot delivers an English menu Seattle hadn’t seen before. Scotched eggs, sausage rolls, and especially the meat pies feel like little luxuries—the lamb korma is the star, with rich, fatty, cumin-y lamb sealed in a sturdy but not stodgy hot water pastry (and it can sell out near closing). Chalkboard steak specials showcase the whole-animal approach with unusual cuts like fatty toro from the cow’s belly; I get it medium rare and don’t mind if it borders on bloody. The Englishness shows in sides and desserts uncommon in Seattle, including spotted dick and Yorkshire pudding, and the colcannon—mashed potatoes with cabbage, leeks, and a healthy dose of garlic confit—adds welcome vegetation and creaminess amid all the meat. It can be tough to snag a reservation, but the entire bar is set aside for walk-ins, perfect for solo diners or couples, with a front-row view of the team firing and plating gorgeous dry-aged meat. On Sundays, the restaurant switches to a classic Sunday roast of beef with vegetable sides, gravy, and Yorkshire pudding (the regular menu isn’t available), and it occasionally hosts pop-ups like Beast and Cleaver’s famous burgers." - Harry Cheadle