Eating a hearty steak is a more kingly act than wearing a crown or banishing the dog to a small island in the South Atlantic. Get the royal treatment with today's Groupon: for $29, you get $60 worth of fine dining and wining at John Howie Steak, located in Bellevue.
John Howie's premium cuts of mesquite-fired meats and more range from 28-day dry-aged USDA prime beef all the way to authentic imported Japanese wagyu. Carve up and flame-kiss a menu to reveal the juicy morsels within, beginning with an appetizer of dungeness crab cakes with sweet-n-sour beurre blanc sauce ($16). Reenact the 1993 dissolution of Czechoslovakia and split a massive 40 oz. USDA prime porterhouse with a dinner companion (mesquite-grilled with roasted vegetables and shallot-red wine bordelaise—serves two, $79), or stake your own steakless claim with the roasted jidori chicken ($30), stuffed with chevre and served with fingerling potatoes, braised spinach, and sun-dried tomato-garlic crème sauce. Finish up with a celebratory tipple from the celebrated wine list and a made-from-scratch tableside cherries jubilee (tart cherries, brown sugar, butter, Courvoisier cognac, Chambord, and cinnamon over vanilla ice cream—serves two, $18).
Settle in for an elegant evening amid the contemporary, sleek booths for an upscale meal with chic lamps and metallic accents to match. John Howie features live piano music in the lounge every night from 7 to close, further enhancing the dining atmosphere and making certain that pleas of mercy and declarations of everlasting dessert fall on favorably groomed ears.
Valid for dinner only. Not valid for happy hour or any special offers.
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.