RECOGNITION

Take a look at what others are saying about our restaurant …

Friendly tableside service accounts for the room's bacon perfume; oysters are given the most delicate of Rockefeller treatment; sweet lobster adds luxury to a tony tub of mashed potatoes; and cherries celebrate their jubilee by getting drunk on cognac. Hoist a 2-pound rib-eye on the bone, compare a 4-ounce filet of true Kobe beef to its American Wagyu counterpart and employ the resident wine geeks to assist with partnering your porterhouse.

~ Nancy Leson, Seattle Times

All from the happy hour menu, we ordered deviled eggs with truffled bacon; habenjero shrimp in the most fantastic spicy sweet broth; delicious little BLT sliders on perfect crustless rounds of white toast; and last but not least, tempura fried bacon with a maple ponzu sauce. – What would Alix Do?

~ Food Blog

The Prime Rib Dip they often offer is one of my favorites and you won't be disappointed. The meat is moist and tender and melts in your mouth and the au jus is homemade and super tasty! A few other must haves are the Steak House Salad (my husband's favorite), Grilled Cheese with Onions (includes a miniature bowl of tomato soup for dipping), and the Cheeseburger (beyond any burger you've ever tried).

~ Shawna Straub

The atmosphere, knowledgeable staff and tasty drinks are amazing, but the food is the real star here. The centerpiece of the dinner menu is a four-tiered steak program, serving 28-and 42-day custom-aged USDA prime steak from Omaha, Nebraska; American Wagyu “Kobe style” beef from Snake River Farms; and true Japanese “A5” 100-percent Waygu beef from Kagashima Prefecture, Kyushu, Japan. Among the dinner cuts are an eye-popping 40-ounce porterhouse and a scintillating bone-in rib cut, served with side orders like Beechers Flagship mac ’n cheese or kurobuta creamed spinach with a sunny-side egg.

The menu doesn’t stop at steak. Salads, seafood and chops manage to stand out amongst the beef choices. Howie uses a combination grill in his kitchen — mesquite coals and applewood — to pull different flavors out of different proteins.

~ 425 Magazine

And the 42-day New York strip I ate another night was a perfect example of the primeval appeal of well-aged beef.

~ The Seattle Weekly

[Chef] Hipkiss delivers the big flavors behind the big aromas. Mesquite burns extra hot, lending each steak a little crust and driving the smoky flavor deep into the flesh.

~ Seattle Metropolitan Magazine

My John Howie steak was well done, tasty, and so tender, I could cut it with a butter knife. The other two folks in our party said it was their best steak …

~ Seattle Metropolitan Magazine

Steak, Well Done

I have a long history with steak houses (including El Gaucho, Ruth’s Chris, Morton’s, and Porterhouse). I had the best steak filet ever at John Howie " Grill of My Dreams ," (December 2009). I like my steak well done, so most steak houses usually give me their worst cuts because they think I’m already ruining the steak by having it “overcooked.” My John Howie steak was well done, tasty, and so tender, I could cut it with a butter knife. The other two folks in our party said it was their best steak ever as well

~ Diana B., Seattle

Fine Dining on the Eastside

Our family had such an enjoyable experience celebrating our daughter’s 40th birthday at John Howie Steak (“Grill of My Dreams,” December 2009) that our evening extended into three hours. The food was delicious and the staff did everything possible to make this one of the finest dining experiences that we’ve ever had in Bellevue.

~ Marilyn Peterson, Newport Hills