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Cutters Crabhouse Restaurant Review: With views of Elliott Bay, Mount Rainier, the Ferris wheel and Pike Place Market, the revamped Cutters Bayhouse --- renamed Cutters Crabhouse --- is well on its way to regaining its status as one of Seattle’s top waterfront restaurants. After 25 years, the dated décor was replaced by sophisticated, elegant furnishings. With inventive executive chef Simon Zatyrka manning the kitchen, Cutters hits all the right notes. Crab is the star of the show and may be ordered numerous ways, including steamed, in a classic boil or baked with lobster in tender gnocchi. You'll also find various fresh wild Northwest and Alaskan fish, slow-braised pork ribs and lamb chops, along with fish 'n’ chips and burgers as casual fare. Pasta fans can personalize their own fettuccine dish with either marinara or cream sauce and a choice of seven ingredients such as fresh mussels, Italian sausage or black tiger prawns. Start with the crab and artichoke dip (one of the few items from the original menu), sushi, oysters or a plump pan-seared crab cake paired with a colorful sweet corn and red pepper succotash. A generous portion of fried calamari was a bit wilted and overshadowed by light and crispy artichoke hearts, eggplant and zucchini slices. Dessert fans will like the warm apple cobbler, creamy chocolate pudding served with hazelnut chocolate toffee, and a seasonal berry trifle --- all made in-house. With a focus on California and the Pacific Northwest, the wine list offers a range of prices. Attentive service and a well-trained staff make this a destination for special occasions and business dinners.