Near Seattle's stadiums, newer "it" spot Girin is a Korean-themed steakhouse concept from the owner of Momiji, Umi Sake House and Kushibar. Located inside an upscale complex called Stadium District just north of CenturyLink Field, this venue boasts a vibe that's 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).
No Seattle food guide would be complete without a mention of Canlis, for generations a stalwart standby for special occasions and wowing visitors. The traditional, white-tablecloth dining room lets visitors take in serene views of beautiful and busy Lake Union below. Such stunning surroundings only enhance the phenomenal gustatory experience, which includes offerings of stuffed chicken, lamb shank with pureed mint and garlic, plus delectable cuts of beef and fresh seafood. For diners who can't decide, a great option is the fixed price menu; each of the five courses gets paired with the appropriate glass of wine from the spectacular Canlis cellar. In fact, Canlis is one of only 85 restaurants worldwide to have received the "Grand Award" for its wine collection.
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.
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 â" 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.
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.
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.
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.
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.
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!
Locals and visitors alike flock to RN74, Michael Mina's downtown outpost, known for "creative, modern, yet simple interpretations of regional French cuisine"often presented in the most beautiful manner. In the chic lounge area, visitors enjoy delectable treats like chilled prawn cocktails and duck fat fries. Main dishes include locally-sourced, seasonal highlights like house-aged steaks, vegetables from local organic farms and Puget Sound seafood. Recent gems include the Sweet Corn Agnolotti, Anderson Valley Lamb Saddle, Local King Salmon Aux Poireaux and, of course, classic renditions Les Steak Frites. But perhaps, most importantly, patrons return for RN74's extensive wine list. From boutique Northwest wines to extremely rare vintages from Burgundy, RN74's collection of more than 2,200 bottle selections makes this a mecca for wine lovers from near and far.