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 share the collective knowledge of wine, spirits, and cooking with our friends and neighbors.
Tommy Patrick has been in the industry for more than 20 years. When he turned 16, his mom gave him his first job as a dishwasher in her restaurant. By the time Tommy was 21, he realized he wanted to open his own restaurant. Not only did Tommy have a passion for food, but he also loved guiding people with flavors, and introducing people to new dishes and whiskeys.
Tommy wanted to make this restaurant both a 5-star experience and utterly unpretentious. The Ballard Cut team is here to share their passions with guests and they hope they enjoy them.
