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Steakhouses in Seattle: Sixteen Rooms Inside the City Limits

Seattle Steakhouses, Washington

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The Marion Building on Second Avenue, Seattle

Sixteen rooms on this page and every one of them inside the city limits, which is the whole reason this is a Seattle page and not a Puget Sound one. Seven stand in the downtown and Belltown business core: the Metropolitan Grill in the Marion Building on Second Avenue, El Gaucho in the old Union Stables on Western, the Capital Grille on Fourth, Ruth's Chris on Pine, Fogo de Chão on University, an Argentine grill on Virginia Street and the Butcher's Table up in South Lake Union. Three more sit on Capitol Hill and the lakes, with Bateau on East Union and two Daniel's Broiler rooms on the water. Five hold the north end from Ballard through Wallingford to Wedgwood, and one holds West Seattle.

  1. Second Avenue at Marion. Three grades of beef on one list, and the mesquite char is the house signature.

  2. 2200 Western Avenue, Belltown. The old Union Stables building; ask for the chateaubriand if there are two of you.

  3. Westlake Avenue, South Lake Union. Buy wagyu at the case on the way out.

  4. Fourth Avenue downtown. The chain outpost that sits closest to the office towers.

  5. Pine Street, downtown. A short walk up from the retail core.

  6. University Street. The one churrascaria downtown, with the market table in front of the grill.

  7. East Union Street, Capitol Hill. Whole-animal beef, which is the sharpest version of this page's rule.

  8. 15th Avenue Northeast. Steaks cut in house, and the bar is where the room actually happens.

  9. Virginia Street. The Argentine grill on the page, at the downtown end of Belltown.

  10. Leary Avenue Northwest, Ballard. Josper ovens and mesquite; a Mexican steakhouse rather than a chophouse.

  11. North 45th Street, Wallingford. Whole-beast butchery on a small menu, Wednesday through Sunday only.

  12. Fairview Place North, on the lake. The Prime 809 lounge upstairs is the room with the view.

  13. Lake Washington Boulevard. The quietest of the group's rooms and the one on the eastern shore.

  14. Southwest Alaska Street, the West Seattle junction. The one room on this page across the bridge.

  15. 35th Avenue Northeast. Steaks sold by the ounce, and prime rib four days a week while it lasts.

  16. Greenwood Avenue North. Small farms, grass-fed animals, and an aged tomahawk at the top of the list.

Downtown, Belltown and South Lake Union

Seven rooms in the business core, and two of them are in buildings older than the trade they serve.

The Metropolitan Grill is on Second Avenue at Marion Street, in the Marion Building, which dates to 1903. Its steaks are custom dry-aged and seared over mesquite charcoal, and the beef comes from three sources at once — USDA Prime from Double R Ranch, American wagyu from Snake River Farms and Japanese A5. El Gaucho is up in Belltown at 2200 Western Avenue, in the former Union Stables at the corner of Blanchard, working 28-day dry-aged Niman Ranch Prime Certified Angus Beef, according to the restaurant's own menu, with a chateaubriand and a bone-in rib eye on the list.

The Capital Grille holds Fourth Avenue and Ruth's Chris holds Pine Street, the city's two national fine-dining outposts. Fogo de Chão is on University Street, where gaucho chefs fire-roast, butcher and serve at the table around a market table set in front of the grill. Buenos Aires Grill is the Argentine room on Virginia Street.

The Butcher's Table is the newest shape of the group, on Westlake Avenue in South Lake Union: a modern steakhouse built on Mishima Reserve American wagyu, with a butcher's case at the front stocked with the same beef and house-smoked meats.

Capitol Hill and the lakes

Three rooms east of downtown, two of them on the water.

Bateau is on East Union Street on Capitol Hill and is the whole-animal steak room on this page: beef is the programme rather than one section of the menu. Daniel's Broiler keeps two rooms inside the city, one on Fairview Place North at the south end of Lake Union and one on Lake Washington Boulevard in Leschi, both of them turned to the water. The group also runs a downtown Seattle room and one in Bellevue across the lake; Bellevue is outside this page, which measures inside the city limits first.

Ballard, Wallingford and the north end

Five rooms strung across the neighborhoods north of the ship canal, and not one of them is a chophouse in the downtown sense.

Asadero Prime is on Leary Avenue Northwest in Ballard, a Mexican steakhouse cooking USDA Prime and American wagyu over mesquite in Spanish-made Josper charcoal ovens that grill and roast in a single unit. Kokkaku is on North 45th Street in Wallingford, a Japanese-inspired meat house doing whole-beast butchery on a small nightly menu.

The Shambles is at 7777 15th Avenue Northeast, a 21-and-over room with old English pub bones, cutting its steaks in house and running house-made sausages and foraged mushrooms beside them. The Wedgwood Broiler is a few blocks east on 35th Avenue Northeast, selling its steaks by the ounce and putting prime rib on Wednesdays, Fridays, Saturdays and Sundays until it runs out. FlintCreek Cattle Co. is west of them on Greenwood Avenue North, buying from small-scale farms raising pastured, grass-fed animals, and putting an aged tomahawk on the menu.

West Seattle

One room across the bridge.

JaK's Grill is on Southwest Alaska Street in the Alaska Junction, a neighborhood steakhouse rather than a formal one. The group runs a second restaurant in Issaquah, which is outside the city and outside this page.

Frequently asked questions

Why is this a Seattle page rather than a Puget Sound one?
Because the count is inside the city. All sixteen rooms here are within the Seattle limits, concentrated downtown and in Belltown with the north-end neighborhoods behind them, so the page did not need to reach out to the suburbs. That is the exact inverse of this site's Korean barbecue survey, where Seattle's grills sat in four suburban corridors up to forty miles out and the page had to become a regional one to describe them honestly. Bellevue's steakhouse is real and is not needed here.
What makes a room a steakhouse on this page?
Steak has to be the menu's center of gravity, plus the beef-centric genres — churrascaria, Argentine parrilla, Japanese wagyu counter, Korean-style beef room. In Seattle that rule does real work at the north end, where Asadero is a Mexican steakhouse, Kokkaku is a Japanese meat house and FlintCreek is a grass-fed beef room. It also keeps casual national chains off the page entirely.
Which rooms did this survey check and leave off?
Four. Spencer's for Steaks and Chops could not be placed inside the city limits. Red Cow's own web address now redirects to its restaurant group's home page rather than to a restaurant, so it could not be confirmed as trading. BOCA at Queen City Grill could not be confirmed either. The Grill From Ipanema turns out to be a Washington DC churrascaria with no Seattle room. A room whose status cannot be verified is left off rather than published with a hedge.
How many Daniel's Broiler rooms are on this page?
Two: Lake Union and Leschi. The group also runs a downtown Seattle room, mentioned above, and a Bellevue room across Lake Washington. Bellevue is a separate city and falls outside the scope this page set for itself.
Why does JaK's Grill appear only once?
Because it has one room inside the city. The operator runs two restaurants, West Seattle and Issaquah, and Issaquah is twenty miles east on the far side of Lake Sammamish. Only the West Seattle room at 4209 Southwest Alaska Street is published here.
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