About

Jeffry’s is a steakhouse with a story.

Our restaurant first opened its doors in 2015 as Bateau, a steakhouse with an unusually ambitious idea: if we wanted the best beef, we needed to start at the beginning. Rather than buying commodity cuts, we sourced whole animals from small ranchers and even owned cattle ourselves. That allowed us to work with remarkable breeds—like Charolais and Maine Anjou—that are prized for their flavor but rarely seen on North American menus because they’re more challenging to raise than the ubiquitous Black Angus.

It also meant doing things the slow way. Our cattle were entirely grass-fed and grass-finished, eating their natural diet rather than corn. The result is beef that’s healthier for people, better for the animals, and raised with far less need for antibiotics. Once the animals arrived in our kitchen, we butchered them in-house and dry-aged the beef for at least 30 days, coaxing out the deep, savory flavors that make great steak unforgettable.

People noticed. Bateau’s whole-animal steakhouse program was featured in the New York Times. The restaurant received the first-ever five-star review from Providence Cicero of The Seattle Times. And we were named one of Bon Appétit’s Hot 50 restaurants in America.

But after ten wonderful years, we were ready for something new, and in 2025 we closed Bateau to refresh the interior and the menu. 

Jeffry’s keeps the heart of what made Bateau special—our grass-fed, grass-finished animals, our in-house butchery, and our carefully aged beef—but loosens the tie a bit. The menu now wanders beyond steak, the ingredients lean fresh and seasonal from nearby farms, and the martinis appear tableside. Service is warm, lively, and just a little more playful.

And the name? Jeffry’s comes from the yellow lab in the chalk portrait that’s watched over this dining room since the early days—first at Boat Street Café, and later at Bateau. Jeffry seemed like the right mascot for a restaurant that believes in good food, good drinks, and good company.

So pull up a chair. Jeffry would want you to stay awhile (hint: he loves bread if you have any to spare).