The team is rounded out with General Manager Tim Lodahl, who has grown and developed though Seastar restaurant and John Howie Steak. Wine director/Sommelier Chris Lara who has created an award winning wine list with company wine director Erik Liedholm, and managers Kristina Magallanes, Tony Ferrati and Tom Roberson.
Together they work to present a dining experience unlike any other. From the moment you walk through the doors you are made to feel at home. Whether you’re enjoying a night out with family or friends, or putting the finishing touches on an important business deal, the staff at John Howie Steak will cater to your every need.
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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.
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?
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).