Make an entrance: Montlake Cut
A nautical bar, perfect for a drink and a plate.
Canoe oars hang above the bar. Pepperidge Farm Goldfish take the place of a breadbasket. And, in lieu of a mint, Swedish Fish are brought with the bill.
Montlake Cut, the newest eatery from Nick Badovinus (the chef/restaurateur behind Neighborhood Services and Off Site Kitchen), is as charming as its namesake: the easternmost part of the Lake Washington Ship Canal, which passes through Seattle to Puget Sound.
Housed in the former Spoon digs at Preston Center, Montlake Cut is all about fresh seafood, as reflected in the natty nautical decor. On a busy Friday night, the vibe is casual — a comfortable neighborhood joint where Park Cities types gab over dishes you’d expect somewhere more pretentious.
Go with friends: Ask for the four-top round table nearest the kitchen and share everything, including sliced yellowtail and ceviche from the raw-bar menu, baked Dungeness and parmesan dip, king-crab fried rice and fish and chips.
There’s a full selection of oysters from both coasts, as well as an alluring drink menu with a section dedicated to the preppiest cocktail of them all: the spritzer. Montlake Cut, 8220 Westchester Dr., 214.739.8220.