What You'll Get
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 $30, you get $60 worth of fine dining and drinks at John Howie Steak in Bellevue.
John Howie's premium cuts of mesquite-fired meats range from 28-day dry-aged, USDA–prime beef all the way to authentic imported Australian wagyu. Carve up and flame-kiss a menu to reveal the juicy morsels within, beginning with an appetizer of Dungeness crab cakes with sweet-and-sour, beurre-blanc sauce ($16). Reenact the 1993 dissolution of Czechoslovakia and split a massive, mesquite-grilled, 40-ounce USDA–prime porterhouse with a dinner companion (serves two, $79), or stake your own steak-free claim with artichoke and mascarpone cheese ravioli, delicious pockets of baby spinach, cremini mushrooms, chablis cream, and more ($23). Finish up with a celebratory tipple from the Seattle Weekly–celebrated wine list and a made-from-scratch tableside cherries jubilee, bedecked with tart cherries, Courvoisier cognac, and Chambord 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 p.m. to close, further enhancing the dining atmosphere and making certain that pleas of mercy and declarations of everlasting dessert fall on favorably groomed ears.
The Fine Print
Promotional value expires Dec 1, 2011. Amount paid never expires. Limit 1 per person. Limit 1 per table, 2 per table of 5 or more. Dine-in only. Valid only for dinner service in the dinning room. Not valid on holidays. Not valid toward mystery gift or happy hour. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.