Not Your Grandpa’s Cutters Anymore
April 11, 2012 by Hedonista · 2 Comments
There are some chestnuts that are, well, just a tad too old. Be it people, gardens, interiors, or menus, we could all use a lil’ lovin’ and “pick me up” every once in awhile. From losing a few pounds to some yard art to new throw pillows to, say, adding a raw food selection to a menu, change can be oh-so good.
Take Cutters Bayhouse, for example. Originally founded in 1983 and part of the RUI empire, with its dark wood and merlot-colored interior themes and reeking of a geriatric boys’ club, today it reopened as the completely renovated Cutters Crabhouse. Now retro, chic and full of light – one really has a view from every table, no matter where in the restaurant one sits – the new and improved Cutters seats up to 173, with private dining for up to 70.
Their hope?
To draw in a younger, sexier crowd of both/all genders.
The old interior of the Cutters Bayhouse (left), image courtesy of the Cutters Crabhouse archives (note the plaid carpet). The new interior - on display for the general public starting today - boasts a light and airy feel, complete with crab pot-esque chandeliers stretched out over the wooden common table and bright citrus fruits stacked up in cylindrical glass vases at the bar.
Just like its interior, the menu has also taken an extensive redo under the leadership of Executive Chef Simon Zatyrka and Chef de Cuisine Joshua Martin. Popular favs from the old menu still exist: the Smoked Salmon Chowder ($8.25), topped with crispy salmon skin, chives and roe; the tempura-battered Beecher’s Cheese Curds from the bar menu ($5 Happy Hour) – still served with Micks pepper jelly, but now also tossed with fried pickled Alvarez Farms Peppers as well as Fresno Chilis; and the Oven Roasted Dungeness & Rock Crab Dip ($15.95), made with artichoke hearts, aged parmesan, shaved onions, and a baguette.
That said, most of the menu – menus, actually, are brand spankin’ new and a bit overwhelming. There’s an oyster menu, a raw bar menu, a fettuccine bar. Two features menus – one for lunch, one for dinner – will offer up the whims of Chef Simon. There’s also a Bar Menu that includes a Sushi Menu, a Bar Food Menu, and $5 Happy Hour menu that will kick off this Monday, April 16th and run Mondays to Fridays 3:00 p.m. to 6:00 p.m. and 9:00 p.m. until close as well as Saturday and Sunday evenings from 4:00 p.m. to 6:00 p.m. and 9:00 p.m. until close. Oh, and a weekend brunch menu from 10:00 a.m. until 2:00 p.m.
The old 'n' new offerings of Cutters Crabhouse, from left to right: some sushi roll offerings, a sample taste of smoked salmon chowder, and Seattle Style Fish Tacos.
Yesterday, your Hedonista attended their pre-opening training day. I sampled some sushi, a sample of their smoked salmon chowder, and their Seattle Style Fish Tacos ($13.95): Alaskan halibut and cod, avocado, lime, zucchini, green onion and red cabbage (messy, but oh-so-good).
All in all, a good “new” joint worth checking out. They say “come for the crab and stay for the view” but “come for the view and stay for the crab” would also be accurate.
(They even validate 50% off the parking rate at the Public Market Garage at 1531 Western Avenue. Just be sure to spend $10 or more and to show your receipt in the garage.)
Where do I start! Everything was great. Our server, Adam, was not only helpful with the menu, but funny and attentive. The view from the restaurant is outstanding! The food was absolutely delicious. The crab and artichoke appetizer was fantastic. I highly recommend the king crab legs for your meal. They even have a shuttle to take you back to your hotel! It’s walking distance but who wants to walk in the cd after sharing a bottle of champagne. I will definitely go there everytime I visit Seattle!