Queen City Grill's chefs seek out culinary inspiration on land and in the sea, creating a menu that earned praise from the Seattle Times in 2007 and garnered a rating of "very good to excellent" from Zagat. Fillets of Alaskan king salmon and Oaxacan prawns line the grill tops alongside dry-aged new york steaks, slowly roasting over the flames. The chefs embrace northwestern flavors by sourcing local greens for the house salads and topping hand-packed burger patties with Beecher's cheeses. To accompany each meal, servers can recommend wines from the restaurant's 500-bottle selection, which features an extensive spread of crisp whites and bold reds from Washington, Oregon, and beyond.
Opposite the dining room's immense wooden bar, booths line the wall of brick-lined windows, illuminated by sconces and small windowsill lamps. The tables on the outdoor patio area, however, rely on the romantic light of the restaurant's staff of indentured fireflies.