Trying to find the best Steakhouses in Seattle? Never fear; 10Best has you covered. Our editors and locals have searched the city and suburbs for the top places to wine and dine. Then, we showcase popular restaurants like Brooklyn Seafood, Steak, & Oyster House, and we highlight eateries with great user reviews like JaK's Grill. Thanks to the city's propensity for supporting local farmers, butchers and other business, diners will find many venues that showcase fine food from right here in the Pacific Northwest. An emphasis on local produce means that steaks come accompanied by enticing and healthy side dishes, and even vegetarians find appealing options at most of these meat meccas.
We also help you identify neighborhoods where steakhouses are the most prominent–the bustling downtown zone near a multitude of hotels and Pike Place, for example–so that you not only get terrific dining recommendations, but you also have abundant choices to boot. After all, if you're going to eat, you may as well do it right and take advantage of Seattle's best. So put on your finest duds (which in Seattle, rarely means too formal), and get ready to enjoy a delicious and delightful night on the town.
Near Seattle's stadiums, there's a fairly new "it" spot--Girin. This Korean-themed steakhouse concept from the owner of Momiji, Umi Sake House and Kushibar is located inside an upscale complex called Stadium District just north of CenturyLink Field. The vibe here feels Zen meets cutting-edge; the overhead music is club lounge mellow-chic; the windows are expansive; and the decor is simple yet stunning. Thanks to a power team of co-owners Cody Burns and Steven Han, along with Chef Brandon Kirksey, Girin brings decadent Korean flavors to a sleek space that manages to be both trendy and inviting at once. Here, diners savor authentic flavors with a modern twist, washed down by refreshing sake drinks and creative cocktails. Show-stoppers on the menu include the sesame-crusted tofu and Ssamjang Marinated Skirt Steak. Other dishes range from grilled baby back ribs to stuffed perilla leaves and kichi jiagge (tofu, potato, poached duck egg). ((206) 257-4259)
This classic steakhouse draws loyal customers with its elegant, clubby ambience, features copper accents, stone-topped tables, comfortable booths and dark wood detailing. A favorite place for bar-socializing, Daniel's also boasts perfectly-prepared broiled steaks and an especially good prime rib. Other possibilities are the New York strip, the rib-eye and the 22-ounce porterhouse. Side dishes come separately but are quite substantial and ideal for sharing. The martinis have won a strong following, and you can choose from a long list of fine wines to accompany the meal, too. The staff is thorough and attentive, making this an all-around enjoyable night on the town. (206-329-4191)
Brooklyn Seafood, Steak, & Oyster House
This classic Seattle steakhouse is a grand destination for diners looking to impress important clients. The saloon-meets-supper club decor features a copper counter with swivel stools and elegant tables dressed in white linens. While cooked-to order steaks, ribs and chops are well prepared, fish and seafood really earn Brooklyn its many years of high praise – oysters, in particular, prove a must-try. Dinner reservations are suggested; this spot has a large following, and it can't hurt to call ahead,just in case. Head to Brooklyn to impress business clients, a significant other, out-of-town visitors or simply to treat yourself to a special outing. (206-224-7000)
Westsiders take pride in JaK's, whose name is actually an acronym for owners Jeff Page and Ken Hughes. (Find other outposts of this venue elsewhere around the region.) At this popular restaurant, sizzling 21-ounce porterhouses, gargantuan burgers and Caribbean-style pork medallions beckon with seductive aromas and accurate preparations. If red meat and chops aren't your thing, never fear; there are plenty of fish and seafood options that will please pescetarians, too. But be forewarned – unless you arrive very early, the wait can approach two hours, and reservations are not accepted. Beat the crowds, show up hungry, and enjoy a lovely experience at the local gem Westsiders have been talking about for some time. (206-937-7809)
A business-friendly steakhouse in the heart of the financial district, Metropolitan Grill has been a Seattle favorite for years. Its downtown location makes it an ideal spot to dine after a day of sightseeing, wandering Pike Place Market or taking a day trip across the waters to a nearby island. Dry-aged, prime-grade beef proves a steak-lover's dream, although a good selection of pastas and salads rounds out the menu as well. The wine list is exemplary, focusing on reds that go with the beef-laden menu. Service tends to be helpful but unobtrusive, and the dessert tray promises to be too good to pass up. (206-624-3287)
John Howie Steak
Living up to its tony digs in Bellevue's Bravern complex, John Howie Steak lets diners sink into supple, red or cream-colored leather on banquettes in cozy booths. The suppleness continues with the steaks, making it well worth the drive for a pan-seared slice of melt-in-your-mouth Kobe beef. The restaurant's creator and namesake, chef John Howie, was first known for his phenomenal seafood preparations at Seastar Restaurant and Raw Bar. Turning his focus to beef, Howie became the region's first restaurateur to continually source and serve top-grade beef from Japanese Wagyu cattle. Also find prime rib, custom-aged USDA Prime steaks and cuts from domestic Wagyu-Angus crossbreed beef. Try the USDA Prime Filet Mignon "Oscar Style" entrée, which features filet mignon medallions, Yukon Gold potato cake, asparagus topped with Dungeness crab legs and a house-made Béarnaise sauce.The wine list features 60-plus wines by the glass and more than 600 bottle selections. (425-440-0880)
Ruth's Chris Steak House – Seattle
Ruth's Chris Steak House can be found throughout the country, and despite the location, the venue fails to disappoint. Whether it's rare or well-done, prime corn-fed beef is this steak house's trademark. A favorite of the business set, the place exudes class. Each cut of meat is sublime, boasting sensational flavor and texture thanks to the signature "cooked from the top down" technique. À la carte items include gulf shrimp in a creole rémoulade sauce and crispy French-fried onion rings. If you make it to dessert (and we recommend that you do), consider the luscious chocolate praline encore or maybe chocolate chunk bread pudding. (206-624-8524)
This fantastic restaurant caters to the executive set in a see-and-be-seen atmosphere. You'll often see tables of suited powerbrokers closing deals in an environment similar to an old-fashioned supper club. The multi-level dining room is spacious and upscale, a fitting environment for expense accounts (or simply indulging on special occasions). Steaks arrive large, tender and perfectly cooked. The baseball cut of top sirloin comes highly recommended, and the filet mignon is succulent as well. Additionally, caesar salad prepared tableside adds a theatrical touch. After dinner, head to the adjacent Pampas Room for music and dancing. Voila, a perfect evening of good food, drinks, dancing and fun! (206-728-1337)
Morton's, The Steakhouse
Tuxedo-clad waiters set the tone for a Midwest classic that's staked a claim in the Northwest. Known for beautiful tableside presentations (yes, that's a live lobster on the cart), this steak house is famous for its 24-ounce porterhouse and its generous, hearty portions. Sides must be ordered separately at an additional cost, and the menu offers seafood, chicken and veal for those who don't relish red meat. More than 175 wine options are available as well--the perfect complement to a delicious meal. Expectedly, the atmosphere is plush, and Sinatra croons romantically in the background to add to the whole experience. (206-223-0550)
Bateau, a contemporary steakhouse, is the outcome of efforts by lauded Chef Renee Erickson and her collaborators to own a local farm where they can raise their own beef, poultry and lamb "in a manner consistent with [their] values and standards." On their plot of land on Whidbey Island--La Ferme des Anes, or The Donkey Farm--they now raise heritage cattle breeds, renowned for their flavor and quality. (Their animals are grass-fed and grass-finished, leading to only the highest quality of meat.) At Bateau, a refined but friendly Capitol Hill space, beef gets butchered and dry aged in-house. Specialty cuts from LFdA and other farms with similar commitments to quality, sustainability and animal welfare are sold by weight alongside inventive sides, triple-cooked frites, iconic cocktails and an extensive bottle list. (206 - 900 - 8699)
About Corinne Whiting
Corinne hails from the other Washington, where she caught the travel bug early on. Corinne studied abroad in Strasbourg, France (undergrad) and in Edinburgh, Scotland (graduate school). She's backpacked around Australia, taught English in Argentina and explored (so far!) countries from Cambodia and Egypt to Turkey and China.
Corinne served as associate editor at Where magazine for five years; as a freelancer, she now writes for publications like National Geographic Traveler and Amtrak's OnTrak. Here in the lovely Northwest, she's attempting to debunk the rain myths, up her coffee and live music quotient and find her Zen near/on the water.
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