Bateau

Bateau, a contemporary steakhouse, is the outcome of efforts by lauded Chef Renee Erickson and her collaborators to own a local farm where they can raise their own beef, poultry and lamb "in a manner consistent with [their] values and standards." On their plot of land on Whidbey Island--La Ferme des Anes, or The Donkey Farm--they now raise heritage cattle breeds, renowned for their flavor and quality. (Their animals are grass-fed and grass-finished, leading to only the highest quality of meat.) At Bateau, a refined but friendly Capitol Hill space, beef gets butchered and dry-aged in-house. Specialty cuts from LFdA and other farms with similar commitments to quality, sustainability and animal welfare are sold by weight alongside inventive sides, triple-cooked frites, iconic cocktails and an extensive bottle list.