"The best steakhouse in Seattle is also among the most understated. It has the facade of a neighborhood dive, with stiff cocktails, friendly staff, and a weekend crowd leisurely hanging out at the bar—but the steaks here could make a pub t-bone cry. A small chalkboard highlights the available cuts, and the wagyu bavette is a great place to start. It will hit the table at a pristine crimson medium rare, with a crusty surface and swirls of demiglace on the bottom of the plate. Sides don’t play second fiddle, either—charred broccolini in zippy dijon sauce is by far our favorite steakhouse green vegetable, and we could eat the bowl of herby mushrooms with cream and jammy egg yolk like breakfast cereal." - aimee rizzo, kayla sager riley
Nate Watters
