The focus at Bateau is grass-fed beef from chef Renee Erickson’s 30-acre Whidbey Island farm. Butchered and dry-aged in house, the beef is then cooked in cast-iron skillets with butter and tallow (rendered beef fat). The menu also includes frites, local vegetables, and starters such as chicken liver pâté and veal sweetbreads.
Wed-Sat 12-6 pm
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