Seattle’s culinary culture is known for two things: seafood and coffee. Nick Badovinus hopes to bring both of those to Dallas in a new way with his latest Preston Center concept, Montlake Cut.
The restaurant, named after the canal that links Lake Washington to the Puget Sound, evokes Badovinus’ childhood in the Seattle area.
“There’s a saltwater-scented, blue collar appeal to it,” he said. “That’s what we kind of hope to bring — that great, quality fish doesn’t have to be rarified. It’s a different point of view to fish.”