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Modern, whole-animal, Seattle steakhouse serves classics, done the right way, such as twice fried frites, buttery mashed potatoes, iconic cocktails, and an extensive bottle list alongside steak–grass fed and grass finished, butchered in house and served by cut and weight. Service is friendly yet refined. A Seattle Times and Seattle Eater favorite—voted one of America’s best restaurants in 2017. 1er Beouf!
Sustainable cuts from a local farm headline a classy, contemporary steakhouse from Renee Erickson.
Hours
| Tuesday | Closed |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–9 PM |
| Monday | Closed |
Address and Contact Information
Address: 1060 E Union St, Seattle, WA 98122
Phone: (206) 900-8699
Website: https://www.jeffrysseattle.com/
Menu Photos
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Jeffry’s | Home
Welcome to Jeffry’s. Specialty dry aged grass fed and grass … Grand opening on Sunday, March 15th. Make a Reservation · 1060 E, Union St, Seattle, WA 98122.
Jeffry’s Restaurant – Seattle, WA – OpenTable
Book now at Jeffry’s in Seattle, WA. Explore menu, see photos and read 1 reviews: “Renee Erickson has always had an amazing selection of European wines.
Jeffry’s | Home
Jeffry’s. Specialty dry aged grass fed and grass finished steak … 8699 too book a table with us. Make a Reservation · 1040 E, Union St, Seattle, WA 98122.
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Reviews
Kevin Toscano
Absolutely amazing experience from this restaurant group. I fell in love with Walrus and the Carpenter when first introduced and it’s been fun exploring some of Seattle’s best restaurants.
At Bateau, they haul in one cow per week and use every piece for something different from beef tallow for fryers to high quality steaks. We had the chef’s special menu and it was worth every penny. Raw and cooked appetizers, chef’s selection cuts and a delicious homemade ice cream to finish. There was so much creativity and love put into this meal and it’s special for any foodie.
Highly recommend putting Bateau on your list for the next big night out. Can’t wait to try other sister restaurants! It’s incredible every time!
… moreAt Bateau, they haul in one cow per week and use every piece for something different from beef tallow for fryers to high quality steaks. We had the chef’s special menu and it was worth every penny. Raw and cooked appetizers, chef’s selection cuts and a delicious homemade ice cream to finish. There was so much creativity and love put into this meal and it’s special for any foodie.
Highly recommend putting Bateau on your list for the next big night out. Can’t wait to try other sister restaurants! It’s incredible every time!
Alexandra Ivy
Just had an amazing birthday dinner here. We did the tasting menu for two and each course was fantastic. I loved the cherry jam on the spicy copa sandwich so much that I asked if I could buy some and they agreed to sell me a jar! My husband loved the pine ice cream for dessert so we’re thinking of ways we can make that at home! The service was wonderful and they continuously thanked us for celebrating my birthday with them. We’ll be back to try the chalk board of steak cuts and the off menu burger soon!! Thank you!
… moreAmanda Granberg
I cannot support this business because of Renee Erickson’s unethical behavior and the choices being made at the leadership level. In 2025, the company shifted from a traditional tipping model to a service charge and has since retained over $487,000 in tips for management and administrative fees — money that should have gone directly to the workers who earned it. This change has resulted in most employees taking a $13.18/hour pay cut, which is devastating in this economy and completely out of alignment with any claim to sustainability or care for staff.
These practices reflect an outdated, harmful system that puts profit and prestige over people’s livelihoods. Workers deserve transparency, fair wages, and leadership that shows up with integrity rather than maintaining structures that exploit the very people who make the restaurants possible.
What’s heartbreaking is that the food and the service remain genuinely exceptional. I would have given a 5 star review, if it weren’t for those meddling owners trying to get away with stealing from their employees. The staff are talented, devoted, and deeply committed to giving guests a curated and magical experience. They deserve better than this. They deserve to be able to afford groceries, but most of them are surviving off of the one family meal they get at work. They deserve accountability and leadership who dismantle structures of inequity, but the opposite is true. They deserve dignity and respect for their diligent effort in keeping the business running successfully – not an owner who hides in France under the guise of “product development.”
… moreThese practices reflect an outdated, harmful system that puts profit and prestige over people’s livelihoods. Workers deserve transparency, fair wages, and leadership that shows up with integrity rather than maintaining structures that exploit the very people who make the restaurants possible.
What’s heartbreaking is that the food and the service remain genuinely exceptional. I would have given a 5 star review, if it weren’t for those meddling owners trying to get away with stealing from their employees. The staff are talented, devoted, and deeply committed to giving guests a curated and magical experience. They deserve better than this. They deserve to be able to afford groceries, but most of them are surviving off of the one family meal they get at work. They deserve accountability and leadership who dismantle structures of inequity, but the opposite is true. They deserve dignity and respect for their diligent effort in keeping the business running successfully – not an owner who hides in France under the guise of “product development.”
Molly DeCroes
Bateau truly understands the balance of fat, acid and salt. Every dish is innovative, fun, delicious and interesting. The mushrooms are a dream. The potato ice cream is complex and comforting. Every special we’ve tried has been worthy of being called a special. I will forever covet the french onion croquettes. The steaks – perfection. The best part? The lovely people who work at bateau. They are professional, but personable. They come with great energy and happy smiles. The food, while beyond fabulous, pales in comparison to those who keep it running. We adore the entire crew and team at bateau, everyone goes above and beyond. We are particularly fond of Kit, Olivia, Tyler and Kai, but you can’t lose with any team member! This place is special because of them.
We were so saddened to learn that bateau and boat bar are closing for a revamp and desperately hope all the wonderful crew will return when the new edition reopens in a few months.
… moreWe were so saddened to learn that bateau and boat bar are closing for a revamp and desperately hope all the wonderful crew will return when the new edition reopens in a few months.
Yi-Hsiang Lai
I tried the tasting menu and wine pairing. The starters were amazing. Different ways of cooking beef really opened my eyes. The brioche from the tartine was very crispy and the barley risotto was very creamy. I could definitely have more of the starters. However, I was rather disappointed by the main dish: two different styles and parts of steaks. I felt like the steaks were a little bit overcooked. Nonetheless, the entire experience was still very enjoyable. I would definitely recommend someone to have the tasting menu if this is their first time.
… moreKyle Shields
ATMOSPHERE: Bateau felt a little understated yet cozy as the sun was setting. Tables slowly filled up which meant that the ones closest to us were vacant for the first few minutes of our dine. Not very noisy for the smaller size of the dining room.
SERVICE: Our waiter guided us through the (somewhat) unique ordering process and answered all of our questions regarding the cuts. She was very attentive and had an easy way of conversing. We felt this from everyone who was there that night.
FOOD: incredible. The dry aged beef is wonderful and I highly recommend trying 2-3 different cuts side by side with the different butter pairings. The octopus and beef jerky were excellent appetizers. The cocktails were very good but nothing crazy, which in my opinion, is the safe route for an establishment unless their thing is to craft wild drinks.
Check out Bateau in CapHill for an awesome beef experience!
… moreSERVICE: Our waiter guided us through the (somewhat) unique ordering process and answered all of our questions regarding the cuts. She was very attentive and had an easy way of conversing. We felt this from everyone who was there that night.
FOOD: incredible. The dry aged beef is wonderful and I highly recommend trying 2-3 different cuts side by side with the different butter pairings. The octopus and beef jerky were excellent appetizers. The cocktails were very good but nothing crazy, which in my opinion, is the safe route for an establishment unless their thing is to craft wild drinks.
Check out Bateau in CapHill for an awesome beef experience!
Jessie Anderson (III)
One of the best steakhouses in the city. Delicious cocktails and solid service. I love the fact they list the cuts and when they are done, they are out of those cuts. Gives you the opportunity to try cuts you’d normally never get. Obviously grassfed and finished steak is the best and they cater to those who know it is. Nothing is wasted from marrow to the beef fat washed old fashioned, you honestly cannot go wrong. The secret is to get the early seating so you can get your choice of the cuts. Brilliant concept and brilliantly executed. The jerky is to die for. The only complaint is vibe related. The maître d’ on the night we came was a bit vibe crass but it didn’t ruin the night.
… moreVlad Burca
One of the few steakhouses in Seattle, with friendly staff and unique decor and atmosphere. Overall, the food is good but portions are not necessarily big. The value is not ideal because of this, in raport to the price.
Steak wise, there is a huge variety of cuts you can choose from along with sides. I would suggest to ask for recommendations based on what you’ve liked before at other steaks – the staff is knowledgeable and helpful.
… moreSteak wise, there is a huge variety of cuts you can choose from along with sides. I would suggest to ask for recommendations based on what you’ve liked before at other steaks – the staff is knowledgeable and helpful.
Lori Lee
Went here on a weeknight for a birthday. I made the reservation a week or two in advance. We were able to locate parking one block over and it was free due to being a holiday, which is a bonus! We were welcomed in and seated not too long after being greeted. We informed our waiter it was our first time here and they gave us a thorough run down of how it works. The steak cuts and options change every day and is a first come first serve. They have a set tasting menu or you can do à la carte. We chose the à la carte option and you choose which cut and size you want off the chalkboard. We went with a 49 days dry aged 18oz New York cut. For the sides we got the mashed potatoes and asparagus. For the starters we got the Bateau salad and croquettes. The starters had a little too much sauce, but it didn’t take away how good it was. Overall, best steak I have ever had and cooked medium rare plus, so tender! Last but not least, the dessert! POTATO ICE CREAM! It was weird to think about the concept, but it was so delicious!!! Highly recommend and would go back!
… moreElaine
Service was slow but we’d ordered more than the recommended 6-7oz of steak for a large party. The sides are truly the highlight. Attention to detail to all dishes, even something as unassuming as mashed potatoes is not spared, resulting a stellar meal where every single dish was standout on its own merits.
Great accommodation to gluten free diet, the chef replaced bread with fermented potato chips to go with the beef liver mousse that was so good it had gluten eating folks stealing from it! Even the amuse bouche was made gluten free and spectacular!
… moreGreat accommodation to gluten free diet, the chef replaced bread with fermented potato chips to go with the beef liver mousse that was so good it had gluten eating folks stealing from it! Even the amuse bouche was made gluten free and spectacular!