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New Upscale Butcher Shop Unleashes Wagyu Sandwiches

The Butcher's Table steakhouse will also open its bar and dining room soon

The brisket roll at The Butcher's Table.
The brisket roll at The Butcher's Table.
The Butcher's Table/FB

The Butcher's Tablerevealed in April with the goal of being "Seattle's next great luxury restaurant," kicked off the retail section of its business yesterday. That means Seattleites in Denny Triangle can purchase local Wagyu beef to go, either to prep at home or in the form of prepared sandwiches and salads, which sold out on day one. Next week, the business' bar portion will open, followed shortly thereafter by the steakhouse's dining room itself.

It's perfect timing to coincide with Beecher's Handmade Cheese founder Kurt Dammeier's new book Pure Food, which he describes on Facebook as "part personal pure food journey, part handbook to avoid additives, and part cookbook." Pure Food hit stores last week.

Dammeier and his company Sugar Mountain's latest project is currently serving its concise lunch menu from 11:30 a.m. to 3 p.m. Monday to Friday. There are no seats, so guests can walk away with any of six sandwiches on the opening list, including a skirt steak sammie with avocado, lime, and poblano pepper; a smoked turkey version with grain mustard, tomato, and aioli; and a vegetarian option in the form of roasted beets with walnut, sorrel, and smoked goat cheese.

the butcher's table to go menu official

The to-go menu for The Butcher's Table. [Photo: Courtesy of Kurt Dammeier]

The shop also offers five salads to start, ranging from a "smoked chicken salad salad" to cucumber cauliflower with dill, mint, and yogurt.

All meats are prepared in-house, though only the coveted Wagyu beef is for sale at retail, seven days a week. It's from the line Mishima Reserve, another Sugar Mountain venture.

The Butcher's Table is being led by executive chef Morgan Mueller and his wife, pastry chef Ellie Mueller, both formerly of San Francisco's Jardiniére; they're joined by general manager and wine director Anthony Casiello. Stay tuned for more details on the restaurant's full rollout.

2121 Westlake Ave, (206) 971-4123, website. Meat available daily, sandwiches available Monday to Friday 11:30 a.m. to 3 p.m.