The Shambles

"This Maple Leaf steakhouse may be the city’s most understated. It has the facade of a neighborhood dive, with stiff cocktails, friendly staff, and people leisurely hanging out by 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. The sides are excellent, too—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, gabe guarente

"Maple Leaf’s major meat purveyor (an Eater 38 spot) doesn’t focus on turkey, but those looking for other types of protein will have plenty of choices around Thanksgiving, including rib roast. Maybe the most helpful offering is that the Shambles will custom make a party-ready charcuterie spread for customers that come in with their own boards, no matter how large or small." - Gabe Guarente

"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

"One of the best steakhouses in Seattle is also among the city’s 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. photo credit: Nate Watters" - Aimee Rizzo

"Maple Leaf’s beer and butcher shop has a wide variety of meats, but the dry-aged steaks stand out in all their well-marbled glory, sustainably sourced from Pacific Northwest farms, from Eastern Washington ribeyes to Idaho wagyu bavettes. Options include prepared steaks for takeout (or limited dine-in), plus a deli case to see what fresh cuts look most enticing to take back home." - Gabe Guarente, Megan Hill