John Howie Steak is a chef-driven steakhouse with the region’s most comprehensive program featuring seven-tiers of steaks, including custom-aged USDA Prime beef, American Wagyu beef, Australian Wagyu beef and the famed Japanese A5 full-blood Wagyu beef. The menu changes often and takes culinary inspiration from premium local ingredients, an array of the best seafood and seasonal produce from local farmers. John Howie Steak is well-known as a high-end whiskey house with the largest bourbon and scotch selection on the Eastside and an award-winning wine program.
Chef Howie’s team includes executive chef Mark Hipkiss, formerly of the Metropolitan Grill, joined by Sous Chefs Tykey Aniol, Sergio Moreno and Honan Reyes. The team is rounded out by general manager, Tim Lodahl, managers Rodrigo Cordona and Tyler Pascoe, wine director/sommelier Daniel Pendleton and company wine director, Erik Liedholm.
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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).