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Steakhouse · Downtown Seattle · $$$$
House dry-aged ribeye with a charred crust and deep mineral funk from the aging
A 22-oz dry-aged ribeye with a deep crust and pronounced funk from the aging process
Steakhouse · Junction · $$$
Dry-aged bone-in ribeye seared hard and finished in the oven, with deep beefy flavor
Steakhouse · West Bellevue · $$$$
28-day dry-aged USDA Prime with a properly charred crust and deep beefy funk from the aging room
Sushi & Omakase · West Bellevue · $$$$
USDA Prime ribeye with the bone for extra flavor — the classic steakhouse centerpiece here
A heavily marbled cut hit hard by the 1,800°F broiler for a deep, crusty sear
A heftier, richer cut for steak-forward diners — the order if you want to lean into the format
