Boston Public Radio Podcast

When diners visit Seattle steakhouse Bateau, they’ll find steakhouse staples such as prime rib and filet alongside more obscure cuts like ranch and coulotte. Award-winning food writer Corby Kummer joined Boston Public Radio on Wednesday to share his thoughts on Bateau’s efforts to become an environmentally sustainable steakhouse, following New York Times contributor Brett Anderson’s profile on the restaurant. “[Bateau is] only offering the cuts of meat that their farmers, who use pasture-raised cattle and practices they approve of, have available,” Kummer said. “So if it’s out for the night, you have to have something else at the restaurant.” “This restaurant is also experimenting with different ways of cooking meat, so it’s tender and palatable,” Kummer added. Kummer noted that the chefs and owners of Craigie on Main in Central Square and Alden & Harlow in Harvard Square are just two examples of the “many local chefs who’ve been into this method.” “The whole idea for them is, ‘we want to support loc