The seriously old-school Met has got a great location in the historic Marion building Downtown, a gloriously retro dining room with 20ft columns that reach the ceiling (trimmed with crown moldings that date to 1903), and some serious beef cred, thanks to cuts from local Double R Ranch and super-rare 100% Mayura Station Australian wagyu.
This mammoth chophouse is made eccentrically classy with a translucent stone-topped bar, a low hallway lined with booths lit by red lanterns, and a vaulted dining room with a wall of woven bamboo. Said chophouse is made stupendous with a menu centered around "four levels of beef," all of which you presumably must conquer in order to attain the Golden Alka-Seltzer.
This Korean steakhouse, from the couple behind Revel and Quoin, does amazing meat-based items like “that” short rib steak with kalbi & grilled kimchi, plus a “Beef of the Day,” which invariably will be squashed once your powerful appetite gets involved.
It's not a steakhouse, but if you want... well, anything, done right, then this iconic eatery -- the first restaurant to serve American-grown, wagyu-style beef -- is the place for you. Just make sure you have a sports jacket, and something that's very rare in Seattle: a reservation.
The signature dish at local super-chef Ethan Stowell's contemporary French brasserie is steak frites, and features one of several cuts from cows on the 70,000-acre Double R Ranch in the Okanagan. It also features potatoes from... um, some other farm, presumably. It'll leave you thinking the French definitely got at least one thing right.
This swanky spot has been serving beef since Belltown's first boom in the late '90s, and is still popular with both Seattle "celebrities" (Sir Mix-a-Lot is a regular) and families out on special occasions. Check it out for signature apps like spicy Wicked Shrimp and Tenderloin Diablo tips with cajun cream sauce, and its impressive protein program featuring 28-day dry-aged Niman Ranch and all-natural Certified Angus beef.
This ambitious 90-seater in an old architect's office is from the crew behind Monsoon and Ba Bar, and takes its name from Bò 7 món, the traditional seven-course Vietnamese beef dinner that it serves alongside more traditional chophouse fare (ribs, sirloin, brisket, etc.). It also has a vegetable-heavy selection of starters/sides with an Asian influence that ranges from negligible (burnt carrot with apricot & hazelnut) to, duh, spring rolls.
Located in the historic and funky Hotel Max, this rustic restaurant is centered around a nine-foot-long custom wood-fired grill where prime cuts of meat are butchered and prepared daily. The menu’s shining star is 75-day dry-aged beef... which just so happens to be served by James Beard Award-winning chef Jason Wilson.
This Korean-inspired restaurant (a quick stroll from CenturyLink Field) masterfully merges contemporary cooking with traditional flavors of ssam-style meats and seafood, which basically means you'll get to use beautiful leafy greens and chilies to wrap up perfectly seared steak (instead of forks). Oh, and don’t forget the banchan -- amazing accompanying dishes of noodles, dumplings, and house-made kimchi.
One of three new-ish Cap Hill projects from the lady behind what might be Seattle's favorite restaurant (The Walrus & The Carpenter), this contemporary steak spot is the result of her desire to own her own farm. It's on Whidbey Island and, in addition to veggies and stuff, it's where they raise the heritage cattle breeds served at the restaurant. As befits a place with its own farm, the menu changes daily, but expect things like veal sweetbreads with elderberry capers, pickled elderflowers, and buerre blanc to start, a house burger with onion jam & aioli, and steaks butchered in-house -- sold by weight -- and served á la carte with your choice of butter. That’s right, amigo. Your choice of butter.
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Bradley Foster is a former Thrillist editor who met Sonics benchwarmer Aaron Williams at El Gaucho in 1998... and dude totally hit on his girlfriend.
1. Metropolitan Grill820 2nd Ave, Seattle
2. John Howie Steak11111 NE 8th St, Ste 125, Bellevue
3. Joule3506 Stone Way N, Seattle
4. Canlis2576 Aurora Ave N, Seattle
5. Red Cow1423 34th Ave, Seattle
6. El Gaucho2505 1st Ave, Seattle
7. Seven Beef1305 E Jefferson St, Seattle
8. Miller's Guild620 Stewart St, Seattle
9. Girin Steakhouse & Ssam Bar501 Stadium Pl S, Seattle
10. Bateau1060 E Union St, Seattle
A steakhouse with a meat-laden menu, Metropolitan Grill serves up 100% Mayura Station Australian Wagyu in their historic downtown location. The 60 ft marble bar boasts an extensive array of top shelf liquors from around the world, which pair well with Metropolitan Grill's award winning Manhattans and Martinis.
Grab lunch at John Howie Steak and let your taste buds score one of the best prime beef bacon cheeseburgers in the country. For dinner, this restaurant is the go-to for dry-aged steaks. Also try the foie gras with caramelized honeycrisp apples and, for dessert, the Grand Marnier crème brulee.
Joule is the brainchild of married Iron Chef cooking duo Rachel Yang and Seif Chirchi. Like Revel, Yang and Chirchi's more recently-opened establishment, Joule's menu features Korean-inspired dishes with an emphasis on beef. Joule's cocktails, beer and wine lists are also worth noting.
The finest of Seattle's relatively few fine dining destinations, Canlis is worth it alone for its gorgeous views of Lake Union and unusual setting inside a refurbished mid century modern home. But Canlis also brings the heat with an unbeatable version of Seattle's signature Dungeness crab cakes, and possibly the city's best steak.
This upscale brasserie is offering steak frites & other French classics along with classic cocktails and wine in their contemporary, neighborhood-y space in Madronna. The house made charcuterie with foie gras, lamb terrine and chicken liver mousse is a great way to start your meal, and the happy hour offerings aren't bad, either (plenty of entrees are available for under $10, and drinks will only run you about $5 a pop).
This old-time-y steakhouse in Belltown is serving up serious cuts of beef and fresh seafood, with impressive service to boot. The menu offers upscale takes on Cajun fare (its well known for its spicy Wicked Shrimp and Tenderloin Diablo tips in cream sauce) including a solid array of steak featuring 28-day dry-aged Niman Ranch and all-natural Certified Angus beef.
Named after the seven course Vietnamese dinner it serves, Seven Beef offers refined Viet-French fusion in a chic Central District warehouse space. Steak is definitely the star of the menu here (every cut is grass-fed and locally sourced within Washington state), but Seven Beef's creative and tasty appetizers (goat cheese and sardine spring rolls) are also worth checking out.
Located in the historic and funky Hotel Max, this rustic eatery is centered around a 9ft-long custom wood-fired grill where prime cuts of meat are butchered and prepared daily. The menu’s star is 75-day dry-aged beef and is crafted by a James Beard Award-winning chef. The entire menu -- meats, vegetables and seafood -- gets to spend time in the inferno, giving everything a deep smoky and roasted flavor.
Helmed by whole-butchery-trained chef Brandon Kirksey, this Seattle-based Korean steakhouse takes meat very seriously. The trendy Pioneer Square eatery features a street-facing glass-encased meat locker with fleshy pink flanks hanging in rows from the ceiling, a wood-framed open kitchen, and delicate floor cushions for cross-legged dining (while there's traditional seating, as well). The majority of the menu items are modern derivatives of traditional Korean dishes, like the popular Girin rendition of yukwhe (Korean beef tartare), prepared with thinly sliced NY strip loin, cured in Asian pear-infused sesame oil, and topped with a quail egg. The drink roster is an equally impressive amalgam of niche Korean spirits, offering various iterations of makgeolli (a small-batch Korean liquor made from rice and wheat), soju, and sake, along with house cocktails crafted with things like ginseng and Korean chili.
A prim and proper French eatery in First Hill, Bateau is the airy, preppy answer to overtly dark and masculine steakhouses. You'd expect the vintage floral dishware to host small portions designed for tasting, but the delicate appearance of the interior does not translate to the food, and that's a good thing. After starters of paté and sweetbreads, prime beef is what's on the menu, in the form aioli-laden burgers and buttered-up steaks butchered in house.