Details
- 11 a.m.-10 p.m. Monday-Friday, 5-10 p.m. Saturday
- Lunch, Dinner
- Full bar
You can almost smell the scent of brine in the air when you step into Preston Center’s Montlake Cut. The small but mighty vessel, helmed by acclaimed chef and restaurateur Nick Badovinus, is tucked quietly into a corner on Westchester Drive. The Pacific Northwest cuisine offered up by Montlake Cut goes something like this: take the local, farm-to-table trend we all know so well and apply that philosophy to fresh seafood, from oysters to mussels to Dungeness crabs and everything in between, as well as certain game meats commonly found in the region. The fertile riverbeds, rich topsoil and long growing season mean you’re able to pepper in plenty of stone fruits and wild plants. Then, of course, add fish straight from the Pacific. Apply culinary emphasis on straightforward, simply prepared, high-quality ingredients and a bit of Asian and Native American influence in some of the recipes and preparations. There you have it. Enjoy.
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