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Short intro
Cut Club is a steak, oyster, and chop house located alongside Hotel Max in downtown Seattle. Steak and seafood share the spotlight, with dry-aged cuts, oysters,
fresh seafood, classic cocktails, and a strong wine list served in a lively, easygoing room.
Descriptions
Core intro
Cut Club is a steak, oyster, and chop house from chef and restaurateur Ethan Stowell and partners, located alongside Hotel Max in downtown Seattle.
The menu is built around fire and water, with steak and seafood given equal weight. Dry-aged cuts, chops, oysters, crudo, and fresh seafood are joined by classic sauces, sides made for sharing, cocktails, and a broad wine list. Open for breakfast, lunch, happy hour, and dinner, Cut Club brings the quality and craft of a steakhouse into a setting that is energetic, welcoming, and easy to make your own.
Come for oysters and a martini at the bar, steak and a bottle of wine around the table, or something in between. The food is taken seriously. The rest doesn’t have to be.
About the team
Cut Club was founded by chef and restaurateur Ethan Stowell with partners Branden Karow and Travis Gerber, bringing together backgrounds in restaurants, hospitality, operations, business, and technology.
Stowell leads the food and culinary direction, drawing on more than two decades of building restaurants in Seattle. Karow brings extensive restaurant operations and development experience, while Gerber brings a business and technology background from his career as a global executive at Microsoft. Together, they built Cut Club around a straightforward idea: serve great steak and seafood with the care the ingredients deserve, then lose the formality that can come with them.
The result is a restaurant designed to work for more than one kind of occasion – from oysters and drinks after work to a long dinner around the table.
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