Beast and Cleaver — Local services in Seattle

Beast and Cleaver is now my most favorite restaurant in Seattle. The only analogy is that this is omakase for meat from a master at the top of his craft.

Do whatever it takes to be here.

Charcuterie pate en crute is one of the most time consuming and difficult dishes.

But this foie Gras pate with duck heart, pickled mushroom and eggplant is life changing. The strong flavors of the heart is balanced with the foie. This is changed to me what foie Gras could be.

180 day dry aged burger with American cheese and ketchup. It looks raw on camera but this is a perfect medium rare and is a platonic ideal of a burger. The dry age is surprisingly not strong and just tastes incredibly beefy with a strong sear.

No choice of doneness, like a sushi chef, he knows.

Signature dish is London Royale which is eye of round the worst cut on a cow served like a hot carpaccio, on a ton of beef tallow, butter and confit garlic.

What's amazing here is the quality of meat is not overshadowed, and the tenderness legitimately makes round feel like filet.

Smoked apple melon salad with mint and radicchio. Wonderfully sour and bright salad with some fruit sweetness to pair with the meat.

Koji aged pork chops served with no choice of doneness just medium. The sauce on the bottom so good I asked for a burger bun to mop the juices.

Roasted cabbage with nduja, pesto and a slice of pork face. The pesto green richness goes is just fantastic here.

Finally sticky toffee pudding, honestly looks like a steak. The sauce is pleasantly salty to contrast the caramelized sweetness of the pudding.

I've gone to canlis, TOMO, Takai spent $700 on dinner. This is the best experience I've had by a long way. Nothing I've ever had is like this.

It's like a steakhouse but run with the opinion and prescription of a master sushi chef of meat. Getting to talk to Kevin about his...

Edit since owner responded:

I appreciate the owners prompt response. If this is a newer set up for this butcher shop to have a dining experience, then I think it has the potential to improve! But I will leave what our experience was as so:

We came here for the restaurant portion of this establishment for dinner. We arrived excited and left underwhelmed. We had seen great things online! But you would think with the rapport of this place and spending $200 on dinner you would get more of a dining experience. When we were sat down, no one came to our table to greet us for at least 10-15 minutes after having initially been given our waters. We were left to ponder a paper printed menu that hardly detailed any of the items and had to leave you wondering if you were the dumb one for not understanding what was listed. When a server finally did come around to answer some questions, he was great and very knowledgeable on how to answer our questions, and very kind and detailed. But I feel like these shouldn’t have had to been asked in the first place. It could start with an easy “hi welcome in, have you dined with us before?…” and then go into explaining why the menu is the way that it is and what the obscure item names are and how the restaurant is set up. We also weren’t given plates to enjoy our appetizers, until a little after the fact. Then to further things more, the plating of the ribeye was horrible. The meat was pre-cut and just scattered around the plate. The London “royale” was also served at a lukewarm/cold, and if that’s how the dish is served it wasn’t explained. The dish was great and tasted wonderful, and was also plated well, but the temperature through me off (it was explained to me that the dish was served rare, and that’s fine with me)

Overall, I think this could have been a great dining experience, but there is room...

Very difficult to get a happy hour reservation. So, if you get on their happy hour reservation wait list, be prepared to receive email notications of openings about every 3 days and then, when you immediately try to get the reservation, it is gone. I finally tried just getting a reservation for 1 (myself) and was able to get a reservation within 1 week. Be prepared to sit in a crowded bar at the very end. Luckily, I sat by some very nice people (tourists from out of town) and they shared all of their food with me. The best foods were the roasted cabbage with miso white sauce (wow!) and the spicy Italian sausage with cheese and the roasted potatos with ranch dressing. Cons: The smash burger was completely raw on the inside and over salted. The American cheese slice on top was flavorless. I tried the pig's head charcuterie and it tasted like raw, greasy lard.

The wines are meant to balance out the foods, so the wines are mineral and acid forward. So if you like cabs and merlots, look elsewhere. Also the wine menu is not helpful. I ordered the house sparklingy wine and the menu did not even mention it was a rose. Be prepared to take a cell phone photo of their blackboard menu at the front of the restaurant, because their is no menu and the menu is not visible from the bar. The staff was very real and dedicated! I think everyone should go before the staff geets burned out and some new owner buys it and it...