Cutter's Bayhouse, now closed for renovations, will re-open at the end of March as Cutter's Crabhouse.
The 29-year old restaurant, situated alongside Pike Place Market, was last spruced up in 2002. According to spokesperson Jessika Goldstein, "the new renovations are designed to create a much lighter and vibrant atmosphere. Both the space and menu will be transformed."
According to Goldstein, the only carry-overs from Cutter's Bayhouse will be a few "menu favorites" and the waterfront views. The dining room is being redone in gray with red and orange accents. The sushi bar, formerly located near the front of the restaurant, will be moved to the kitchen.
"Chef Simon Zatyrka's food will link the market freshness and experience," Goldstein says. "There will be a new focus on bold flavor with fish, crab and Mediterranean influenced dishes."
Although operator Restaurants Unlimited has not yet released a menu for the re-conceptualized Cutter's, Goldstein says the Zatyrka is "especially excited" about Dungeness crab succotash and a lobster and crab gnocchi with local mushrooms. King crab legs will also be sold by the pound.
Zatyrka was hired as Cutter's executive chef last year. He previously worked at Kincaid's, another Restaurants Unlimited property.