The Ballard Cut

Led by owner Tommy Patrick and chef Rachael Peebles, the kitchen pairs seasonal plates like bone-in ribeye dinners with a vast spirits roster. Beyond Scotch single malts and American ryes spanning accessible pours and antique vintages, staff assemble custom whiskey flights to navigate the collection. The offering also extends to a scratch cocktail patio experience. Seating carries an age split: bar top and lounge seating is 21+ only, while all ages are welcome in non-restricted dining areas.