The Ballard Cut
New American restaurant · Ballard ·
Seasonal ingredients & Japanese whiskey in a down-home setting
Seasonal ingredients & Japanese whiskey in a down-home setting
"This Ballard pub is known for its extensive whiskey collection, and The Botanist is a gin that comes from a whiskey distillery, so it’s no surprise you can find it here. Get a Botanist & Tonic to go with everything from crispy pork belly with Korean barbecue sauce to venison tartare with juniper mignonette. Indoor dining is limited, but there’s also a fully covered, heated outdoor patio. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"This Ballard pub is known for its extensive whiskey collection, and The Botanist is a gin that comes from a whiskey distillery, so it’s no surprise you can find it here. Get a Botanist & Tonic to go with everything from crispy pork belly with Korean barbecue sauce to venison tartare with juniper mignonette. Indoor dining is limited, but there’s also a fully covered, heated outdoor patio." - team infatuation
"A neighboring restaurant, The Ballard Cut shares six outdoor tables with Sabine and is part of the terrace seating arrangement available to diners." - Gabe Guarente
"Planned to open in June in Ballard if Seattle reaches phase two, The Ballard Cut is a new farm-to-table spot co-owned by two longtime Seattle bar workers that will serve Mediterranean dishes with Pacific Northwest flair—local seafood, pasta, and pork chops—and a cocktail program heavy on whiskey, including an old fashioned with house-made vanilla bitters and a strawberry balsamic shrub whiskey sour." - Gabe Guarente
"Tom Douglas opened this new Ballard spot for no contact takeout, delivery, and drive-thru service. It’s an extension of his Serious Pie pizza chain." - Gabe Guarente
