Cutters Crabhouse Elevates Seattle’s Crab Experience

The Crabhouse reimagined boasts a modern renovation, stunning views—inspiring new menu

SEATTLE, WA – Cutters Crabhouse, where food lovers come for the crab and stay for the view, today announces the reopening of its restaurant after an extensive two-month renovation. The restaurant’s creative kitchen team is led by Chef Simon Zatyrka whose food philosophy of vibrant color and bold flavors compliments his use of “everything snout to tail”—from Hamachi skin cracklings to stuffed Dungeness crab stuffed scampi.

“Cutters Crabhouse is prominent in its innovative spirit and absolute commitment to premier customer service. With this modern, fresh perspective, first-time guests will understand why for more than 25 years, loyal customers can’t get enough of the superior guest experience offered here,” said Chris Harter president and CEO of Restaurants Unlimited. “The chefs’ enthusiasm for fresh, colorful and healthy dishes is the focus and the stunning simplicity of the modern remodel is the perfect backdrop—the staff here is passionate and ready to welcome guests to the newly remodeled Cutters Crabhouse.”

Guests at Cutters find the freshest and most inspiring preparations of lobster and crab gnocchi, steamed Dungeness crab with risotto as well as established favorites like smoked salmon chowder and tempura Beecher’s cheese curds. A Seattle sunset compliments dessert options including apple cobbler with gelato or the chocolate soufflé.
Cutters Crabhouse offers a raw bar with oysters and fresh sushi as well as the prominent views of Seattle’s Elliot Bay and Olympic mountains—all adjacent to Seattle’s famous Pike Place Market. The restaurant maintains a unique relationship with many of the Market vendors, and regularly features items sourced directly, including Uli’s Sausage, Beecher’s cheese curds, Mike’s Pepper Jelly and special selections from City Fish. As part of their ongoing support of local purveyors and the Market as a whole, Cutters Crabhouse is set to debut its new event space by hosting the annual invitation only, Pike Place Market Foundation’s “Cut the Pie” on April 17.
The new interior reflects modern, yet classically designed details including fish murals by local Breeze Block Gallery, deep-sea diving signs and an open kitchen. Cutters’ newly designed bar offers extraordinary signature drink selections utilizing chef-inspired elixirs and syrups. Happy hour drink specials are available along with a bar menu Monday-Friday 3-6pm, Sat-Sun 4-6pm and daily happy hours 9pm-close. While there, view the new private dining room with an elevated, soundproof space, ideal for business meetings and special celebrations.



About Cutters Crabhouse:
“Come for the crab and stay for the view,” established in 1983 as Cutters Bayhouse, Cutters Crabhouse reopens in April 2012. The newly updated location, adjacent to the famous Pike Place Market, remains at 2001 Western Avenue. The restaurant is an award-winning Seattle tradition, with a successful 25-year history as one of the first and most successful restaurants on the waterfront. Cutters Crabhouse offers a raw bar including sushi and oysters, full-service catering and a private dining room for parties up to 70 guests. For reservations, hours of operation and more information visit www.cutterscrabhouse.com.
About Restaurants Unlimited, Inc.:
Since opening its first successful restaurant in 1968, Restaurants Unlimited, Inc. (RUI) has brought its talent for bringing the finest food to some of the best possible locations across the nation. RUI operates 21 different restaurant brands in 46 locations throughout the U.S.; its diverse concepts offer a variety of dining experiences, from casual neighborhood restaurants to full-service fine dining. The restaurants are located in eleven states, including Alaska and Hawaii, with the majority in Oregon, Washington and California. RUI is located in Seattle, Wash. and owned by private equity firm Sun Capital Partners. Additional details are available at www.r-u-i.com

All photos credited to Cutters Crabhouse.

Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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