Food & Drink

Upscale steakhouse in downtown Seattle

This 200-seat upscale meatery is littered with black-table-clothed booths, and boasts a separate bar/lounge, an expert shucker-staffed raw bar, and a private second-story dining room reached by a grandly-curving staircase. Grubwise, they're slinging regional fare/steakhouse standbys like an iceberg lettuce wedge, "Hong Kong Style" Seared Black Cod w/ baby bok choy and sherry-soy glaze, and beefiness like the bone-in Kansas City Strip which, like all their steaks, is hand-cut, aged for a minimum of 28 days, then broiled at 1,200 degrees, which is 1,102 degrees hotter than a band featuring Drew Lachey, which is saying A LOT.