![]() Everything-piano music, white linens, unobtrusive wineglass refills, the tufted leather bar-exudes a polish born of 70 years ( more or less) in business. “I’ve made easily 20,000 of these,” a server in a gold-trimmed blazer might remark while preparing a tableside caesar with balletic ease. Vegetarians and vegans have a range of plant-based options. The name “broiler” has the ring of a bygone era, but Daniel’s menu does keep pace with the times- especially in the new flagship downtown, though it's currently closed-with grass-fed, domestic Wagyu, and Nebraska-raised Piedmontese filets sharing the roster with classic USDA prime. The Schwartz Brothers’ family-owned steak house chain has a deep bench of devotees thanks to sweeping views and time-tested hospitality. The Classics Daniel’s Broiler Bellevue, Leschi, South Lake Union Use the accompanying platter of lettuces and perilla leaves to wrap that meat into a ssam. Banchan is fermented, and often seasonal, to balance all that meat, and a wood grill preps marinated cuts with a hint of smoke. That’s the approach he brings to his stylish KBBQ spot on Pike Street, where “grill captains” function almost like meat sommeliers, cooking your dry-aged rib eye or A5 Wagyu to perfection on the built-in tabletop grills. On research trips to Seoul, Heong Soon Park found a Korean barbecue culture akin to the high-end American steak house. The staff shows equal warmth to boisterous kids and diners prepared to drop serious cash via the wine list. But the restaurant also bakes its own bread, starts each meal with an amuse-bouche, and serves updated sides like elote-style corn or charred broccoli along with the standards (the signature tempura-fried Kurobuta bacon appetizer is a tasty souvenir of the early-aughts bacon craze). ![]() Meat is a serious endeavor the staff stands ready to talk through the finer points of Australian Wagyu versus Japanese, or the best grilling temperature for a bone-in rib eye. ![]() Image: Sara Marie D’Eugenio John Howie Steak Bellevueĭown the Bravern’s airy corridors, just past the Gucci store, John Howie deftly balances the steak houses of yore and the tastes of today. His Seattle-ified steak house also benefits from chef Adam Reece, whose Hood Canal upbringing plays out in beautiful shellfish dishes, a local counterpoint to the company’s decadent lobster pot pie. But Mina grew up in Ellensburg (also the source of his kitchen’s smoking hay) and runs restaurants in other, comically discerning dining towns. When Michael Mina retooled RN74 to join his seven-location steak house chainlet, he didn’t need to make it this good. ![]() The hay-smoked, dry-aged porterhouse springs from a cobalt Le Creuset with all the ceremony of a (slap-free) Academy Award presenter, a literal smokeshow of steak. Bourbon Steak DowntownĬoats get checked, cocktails whisked from the lounge pre-game to your waiting dinner table. Servers are intensely, impeccably trained to support and advise, from the wine list to the theatrics of the dessert menu. But the sushi bar is equally impressive with traditional nigiri or modern roll concoctions of spicy tuna and prosciutto. The tiered steak menu is the big draw, filled with tomahawk chops and Wagyu priced by the ounce. Thirty-one floors above downtown Bellevue, this steak-meets-sushi restaurant could coast on views and clubby vibes, but Ascend’s prices feel far more justified once you experience the luxe crudos, appetizers, steaks, and sides flawlessly executed to be greater than the sum of their (many) parts. The Blowouts Ascend Prime Steak and Sushi Bellevue All this-ideally still prefaced by a martini. A select few spots even take on beef’s environmental issues and move this entire model in a more sustainable direction. Seattle is fortunate to have some really excellent beef specialists in our midst, from Mexican, French, or Japanese influences to special-occasion pros that put their own refined spin on classic accompaniments. Today, you can intuit a lot about a steak house by whether the menu abides by that formula, adapts it, or blows the old playbook to dry-aged smithereens.
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