ABOUT US


ABOUT US


OUR STORY

Industry veterans Tommy Patrick and John Slagle created The Ballard Cut with the hopes of bringing their passions for Japanese whiskey and hospitality to the Ballard neighborhood. The goal for the restaurant was to bring local, seasonal food to the forefront, make fabulous and rare whiskeys accessible, and to share the collective knowledge of wine, spirits, and cooking to our friends and neighbors.

special events & catering

The full restaurant is also available for rental, if you would like to host your next work, bachelor, or just because party here!

seasonal & local

We refuse to compromise on quality in our restaurant. That’s why we source our fresh ingredients from local farmers’ markets. This also means our menus are subject to change based on seasonality and availability.


the TEAM



TOMMY PATRICK


I have been in the industry for more than 20 years. When I turned 16, my mom gave me my first job as a dishwasher in her restaurant. By the time I was 21, I realized I wanted to open my own restaurant. Not only did I have a passion for food, I loved guiding people with flavors, and introducing people to new dishes and whiskeys.
I wanted to make this restaurant both a 5-star experience and utterly unpretentious. Our team is here to share our passions with you and we hope you enjoy them.



JOHN SLAGLE


I have been a private collector of spirits for more than 10 years, in the industry for 15. This restaurant is my sharing of my collection and my knowledge. Though I may be referred to as the ‘professor’, I have no doctorate- just passion. I’ve always appreciated being able to share what I know and opening my own restaurant gives me the freedom to do just that. Additionally, who doesn’t want to be their own boss?
Feel free to ask me about spirits; though this is a whiskey bar, I have a secret passion for rum!
~ The Professor



RACHAEL PEEBLES


I fell in love with cooking as a teenager. I have a background in art that has absolutely translated to my culinary career. I really love the intersection of food and culture and the opportunity to celebrate both of those things in my work.
I am always trying to learn more- I love exploring food and I invite you to explore with me. My current focus is charcuterie– I am excited to share my work and my joy with you!


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