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.
1040 E Union St,
Hours: Mon-Sat 5-10 pm, Sun 5-9 pm