Cut. Shuck. Sear. Pour.

At Cut Club, the work starts before the plate hits the table. Steaks are selected and dry-aged for deeper flavor. Oysters are shucked to order. Seafood is handled simply and cooked with intention. Behind the bar, cocktails are built with the same attention to balance, ingredients, and detail. Our menu lives between fire and water. Steak and seafood are equal leads, with chops, oysters, seasonal ingredients, and a strong pour rounding out the table. We let good ingredients do the talking, using technique to bring out what’s already there rather than getting in the way. Located alongside Hotel Max in downtown Seattle, Cut Club is a steak, oyster, and chop house made for the way we like to eat now. Order a steak and a dozen oysters. Split a few plates. Pull up a seat at the bar or settle in for the night. Come dressed up. Come as you are. Just come hungry.