$30 for $60 Worth of Steak Dinner and Wine at John Howie Steak. Three Expiration Dates Available.

Bellevue

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In a Nutshell

Mesquite-grilled, aged USDA Prime steaks and pan-seared Australian Wagyu beef seasoned with mild sea salt

The Fine Print

Expiration varies. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid 12/30/12-12/31/12, 2/14/13-2/16/13. Not valid with happy hour specials, merchandise, steaks to go, or other offers. Valid only for dinner service. Valid in the bar only with purchase of dinner entrée. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$30 for $60 Worth of Steak Dinner and Drinks

Choose from three expiration dates:

  • February 3, 2013
  • March 17, 2013
  • April 29, 2013

The dinner menu includes entrees such as roasted jidori chicken ($30), USDA Prime 6-ounce filet mignon ($42), and butternut-squash ravioli ($24). The wine list boasts Old-World and New World varietals by both the glass and bottle.

John Howie Steak

Chef John Howie has always had the Bellevue dining culture in his blood. According to Seattle magazine, he started bussing tables at a local restaurant at age 15 and hasn't looked back since, building up a culinary empire with four venerated Washington restaurants bearing his creations.

At John Howie Steak, Chef Howie works with executive chef Mark Hipkiss, grilling USDA Prime steaks aged up to 42 days, American Wagyu steaks from Snake River Farms in Boise, Idaho, Pure Blood Wagyu beef from Victoria, Australia, and Japanese A5 Wagyu beef from the Kagoshima and Miyazaki Perfectures. The meats sizzle over an open-flame mesquite, charcoal grill, holding onto a mineral-smoke flavor far superior to other restaurants' Twinkie-smoke-flavored steaks. The imported cuts mingle with local organic produce and dairy as well as wild mushrooms and truffles culled from throughout the Pacific Northwest. John Howie Steak's robust wine menu complements the meaty textures and full, smoky flavors with more than 600 selections from California and Washington, as well as far off lands such as Spain, France, and New Zealand.

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