Cut. Shuck. Sear. Pour.

A bartender mixing a drink behind the bar in a restaurant or bar setting, with liquor bottles on shelves, glasses, and plates of food on the counter.
A professional chef preparing burgers and french fries in a restaurant kitchen at night.
Ground decal with a cow and the text 'Welcome to the club - Cut Club' in front of restaurant entrance.

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 inside 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.

A group of people celebrating in a restaurant, with Ethan Stowell torching the crust on a steak, while others laugh and smile.
A group of people enjoying a social evening at a restaurant. Some are seated at a table with wine glasses and menus, while others are standing and conversing outside near a street with cars and streetlights.
A logo for a beverage or club with the words 'Join the Club' inside an oval shape. The logo is decorated with a lime wedge at the top and a glass with a cube at the bottom, all outlined in dark green.

From dry-aged steaks to oysters shucked to order, there's a reason to come back every night of the week.

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