The Butcher's Table — Restaurant in Seattle

Perfect place to go for a special occasion! I can’t smell/taste very well but the food here still gave my palates a full experience! So with that in mind, my review will have a heavier emphasis on the texture rather than the flavor.

We ordered the Happy Hour oysters and they were surprisingly good. They had the perfect balance of sweet and savory, and the texture was crisp and not mushy. Will come back for their happy hour just for the oysters.

Then we got the morels and asparagus, both were unique and super yummy! The morels soaked up all the flavor from the gravy, and it did not taste like mushroom, rather it was a very meaty texture. Asparagus was good, not exceptional but very good since they were fresh and tender. The saltiness blended perfectly with the sweetness of the veggies, will recommend if you must have some sort of veggies with your meal.

I’m very picky about my beef in any form but the flight of Ultra was worth every penny! It was an experience to try out four different cuts of meat (eye of rib, filet mignon, cap of ribeye, and manhattan cut New York), I never had or even heard of cap of ribeye in my life but HOLY MOLY THAT WAS AMAZING! It didn’t have any visible fat but it melts in your mouth. Even filet mignon tasted generic compare to that! The lightly salted charred surface were perfect. We got them cooked to medium rare and it didn’t have any raw flavors, nor any of the cut left red marks on the plate, that was just eye opening to me. I still wonder how the chef got rid of the myoglobin without overcooking them.

They didn’t have much starch options when we went, so we added the beef fat fries, I AM SUPER GLAD WE DID! I it tasted like when back in the days all fries everywhere were cooked in animal fat! It was like a retro-memory flavor that I haven’t experienced for years! The seasoning complemented with the beef fat flavor very well. And their fries is probably mashed first with fat then shaped into fries, the texture blended very evenly throughout. And it was fried to perfection, a must not miss! And the house made sriracha is also unique, a perfect blend of sweet/savory/chumminess, not spicy at all. It was room temp and goes well with the fries.

Dessert was amazing, the flag ship reserve ice cream beats Salt and Straw or other cheese ice cream I’ve had in Italy every minute. It was also melted to the perfect consistency and it was not cold on the teeth. Which complements with the cheese flavor very well. I have sensitive teeth and I don’t usually like ice cream, this is a great one. They also didn’t use whip cream to cover up any of the flavor, just drizzled berry sauce. Was not sickeningly sweet either, good for a dessert after...

This high end steak house delivers. We came here about three months ago as of this writing. We made same day reservations on a Tuesday night although not necessary it is recommended. The restaurant is located in downtown Seattle. The black painted brick walls and contemporary front windows makes this place feel modern yet classic. The rustic environment on the inside combined with the large space does not make you feel overwhelmed but welcoming. Upon greeting we were guided down some stairs into a decent size cellar style dining area. Low lighting ambiance along with soft music in the background makes you feel like you are in a romantic movie. The experience that the Butcher's Table provides is definitely something you are also paying for. Darren was the professional that helped us. Very knowledgeable on EVERY item on the menu. Ok so when it comes the the steak they provide three tiers of quality. Obviously the third tier being the most expensive. Look of you are going to enjoy a high end steak house you might as well go all out. No point of being cheap. With that being said my girlfriend ordered the third tier fillet mignon waygu angus mix which was priced at approximately $97 I ordered the third tier rib eye option which was approximately $75. We also ordered the mac and cheese which is made with the local cheese from the near pike market along with the potatoes. Darren kept us updated on the process of the dinner preparation. At one point he told us that the steaks were ready but they were resting before serving. It made me feel like I was about to meet someone special. Once the food arrived the side portions were a really good size. The steaks were on the small size but it was to be expected. TRUST me it is plenty of food. The steak literally dissolved in my mouth. Never have I tasted such quality. I can never look at steaks the same way. Which kind of sucks. I had three bottles of IPA and my girlfriend had three glasses of wine. The check came out to be approximately $350 tip included. As I mentioned, it is not a price conservative restaurant but it is WORTH IT. I am sure there are more expensive places out there with less quality. If you are in the Seattle area I suggest you try the Butcher's Table #TheButchersTable #TheButcher'sTable. Follow me and my adventures ig: @Sin_Aguayo...

The place itself is well laid out, not too large and surprisingly quiet in terms of noise levels.

The menu is small, concise, and extremely expensive. The entree is served on its own while the sides were advertised as family style. The server (more on her in a bit) noted that steaks did take thirty minutes before we ordered which while perfectly fine for my table might not work for anyone looking to get in and out in fourty five minutes. I ordered the brioche bun as a starter for the table, the five star eye of rib, the beef fat fries, and tried the mac and cheese. For dessert I had the bread pudding and cheese ice cream. Out of all that the highlights were the brioche (which was airy, salty, and delicious), and the bread pudding with ice cream (just the right size, and the ice cream was incredible). The steak was good, nicely cooked but they kept it under the broiler (I'm assuming?) too long so the ends were a touch dry. The mac and cheese I found was perfectly seasoned and tasty, but soupy instead of creamy. The fries unfortunately were a letdown personally, but that was more do to me not being a fan of super crunchy fries (which seeing multiple orders go out like mine made me assume that's how they were served). The house made Sriracha dip was incredible. They should bottle it and sell it. A solid meal for sure, but nothing breathtaking.

The service is where this place shines. Our server (Kiyoma I believe her name is) and the busser (Daniel? I'm awful with names) were on top of their respective games, getting us everything we needed (Daniel doubly so as we thought he was a server so he was grabbing us menus and such), handling new comers to the table, and any other small thing that came up with ease. Truly one of the best services I've had in Seattle.

It was a great experience here and I would go back for the service alone. I'd probably get something like the chicken next time, or maybe order my steak rare instead of medium rare, if only to lighten the load on my wallet. This place isn't cheap, but the service and atmosphere (and the drinks so I was told) make it absolutely worth it to try it out if it's in...