Accolades

  • Three Stars (Seastar)
    The Seattle Times
  • Best Seafood Restaurant (Seastar)
    Seattle magazine
  • 25 Best Burgers in Seattle
    Seattle magazine

My Restaurants

Where I Eat

Behind the Scenes

Chef John Howie reviews  at post.venue.name
"No matter how your week is going, we'll put you in a pleasant place with our Happy Hour. The star of our Happy Hour is our USDA Prime Beef Bacon Cheeseburger, crafted with 10oz. of ground prime chuck & short rib, Beecher’s reserve cheddar, Kurobuta bacon, lettuce, tomato, onion, pickle & drive in sauce on our house baked sweet roll. Our Happy Hour menu and times can be found via the link in our profile."
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Chef John Howie reviews  at post.venue.name
"We know you've missed our Sandwich Of The Week this month so we're here to let you know our every day Lunch menu has sandwiches too! If you're craving a John Howie Steak​ sandwich, then come try our French Onion Rib Dip made with rock salt roasted prime rib and short rib, French onion soup reduction, Swiss Gruyère and Parmigiano Reggiano, garlic herb baguette, and a side of au jus."
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Chef John Howie reviews  at post.venue.name
"Our Mesquite Grilled Garlic Chicken Cobb Salad is just the right balance of light and filling. Crafted with organic chicken breast, Kurobuta bacon, crisp romaine, Rogue River blue cheese crumbles, Cerignola black olives, avocado and heirloom tomatoes tossed in champagne Dijon vinaigrette It'll nourish your hunger yet not weigh you down, so you can keep up with the rest of your day. This dish is available during our Lunch for your enjoyment."
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Chef John Howie reviews  at post.venue.name
"Our new #SandwichOfTheWeek and #BurgerOfTheWeek!⠀⠀ ⠀⠀ On top, The Open Faced Wagyu New York Steak with Wild Mushroom Sauce: 10 oz. American Wagyu New York strip steak grilled over mesquite, sliced and topped with our wild mushroom sauce, caramelized onions, creamy Swiss and aged Provolone cheese served open faced on a garlic toasted house-baked baguette.⠀ ⠀⠀ On the bottom, The American Wagyu Burger:⠀ One half-pound in-house ground American Wagyu beef grilled over mesquite and layered with Beecher’s cheddar cheese sauce, sweet caramelized onions, house made pickles, crisp iceberg lettuce, beefsteak tomatoes and herb aioli on a house-baked sweet brioche roll."
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Chef John Howie reviews  at post.venue.name
"We see our Bone-In Filet Mignon in your near future."
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From My Menu