clock menu more-arrow no yes

Filed under:

Ballard’s Upcoming Whole Animal Butchery Brings British Flair

Beast and Cleaver will sling meat pies and sausages, with ingredients from local farms

Palouse River wagyu, which should be available at Beast and Cleaver when it opens in the fall.
The English Butcher/Instagram

Good news for Ballard carnivores. A new whole animal butcher shop and kitchen called Beast and Cleaver is in the works on 80th Street, right across the street from Cafe Munir. Owner Kevin Smith — a London native who has worked for the swanky, acclaimed steakhouse The Butcher’s Table — promises that the spot will have plenty of pates, sausages, and terrines, as well as premium cuts of meat from local farms. He aims to open the shop by October, depending on how construction goes.

Like other hybrid butcher shops like The Shambles and The Ruby Brink, expect Beast and Cleaver to serve meals and drinks, albeit in a limited capacity at first. Smith tells Eater Seattle he plans to have a lunch menu on weekends, then host a 10-12 seat dinner on Saturday night to showcase the shop’s best cuts. That will likely include several small courses with fermented foods, vegetables, wine, and beer. Says Smith, “I want it to be a family run neighborhood butcher shop with as many local and sustainable products as possible.”

Those who follow Smith on Instagram can get a preview of what may be to come at the new place, including a beef, oyster and ale pies, and a krumkake, lamb tartare, black walnuts and pickled apple concoction.

Beast and Cleaver

2362 Northwest 80th Street, , WA 98117 (206) 708-1400 Visit Website

Sign up for the newsletter Sign up for the Eater Seattle newsletter

The freshest news from the local food world