At Flat Iron Grill, executive chef Cody Reaves puts an international twist on traditional steak-house staples made with locally sourced organic ingredients. Small doses of chorizo, chimichurri, or chili-spiked truffle sauce lend distinctive Latin and South American flavors to the menu’s grilled steaks, roasted king salmon, and seafood-laden paellas. These culinary accessories add to the already fresh flavors of produce from Hand-Farmed Organics, whose verdant fields line the Snoqualmie River 25 miles east of Seattle. To accompany the rustically roasted entrees, the bartenders pour tipples from their selection of more than 200 whiskeys, which include rich bourbons, smoky scotches, and locally distilled creations.
Echoing the menu’s rustic elegance, the Western-themed dining room surrounds guests in dark wood tones and exposed brickwork. A spotlighted longhorn skull hangs on a terra-cotta red wall alongside local artists' black-and-white photographs of Washington landscapes. Patrons can also dine on an outdoor patio shaded by light-tan umbrellas and clouds lassoed into place by helpful cowboys.