I don't really like steak houses. The servings are enormous, the steaks are almost always only okay, and the menu reads like every other steak house menu. When I go to a restaurant I want to experience something different, I want to eat something that I can't throw together myself at home, I want to be surprised. Surprisingly, this is exactly what John Howie Steak in Bellevue offers. Of course, they have the traditional stuff like French Onion Soup, Caesar Salad, and a wide range of different steaks. But they also have oddities like Roasted Bone Marrow, Grade A5 Japanese Wagyu steaks. And suddenly I find myself really enjoying the experience. Maybe it shouldn't come as a surprise. John Howie's seafood restaurant Seastar has long been one of my favorite fine dining spots in the pacific northwest. Chef Howie combine great ingredients and always put out quality food. Back to John Howie Steak though. Before I order they serve a nice amuse bouche to get the taste buds going, a nice little touch and well appreciated. I find that you can judge the quality of a restaurant of how well they put together their starters. So I pick a few from the menu. It starts with a wonderful beef tartar with lots of flavors and a classic french onion soup. Both courses work very well, great ingredients and lots of depth. A nice touch is how they mix the tartar table side, not necessary but makes the experience a little bit more entertaining. After the first courses it was time to try two of my favorite things, John Howie Style. First, I went for the Roasted Bone Marrow, and it didn't disappoint. Melt-in-your-mouth goodness served with a red wine reduction. It was so rich, and so good. Great flavors and roasted to perfection. Second, I followed up with Seared Foie Gras. Cooked perfectly, and with some wonderful sweetness complimenting the foie gras. Both these courses are exceptional, and definitely worth trying more than once. And they are not always on the menu in a steak house. After the incredibly rich bone marrow and foie gras, I wanted something lighter. They also had a Seared Scallop on the menu with chantarelles. What a wonderful combination, the freshness of the scallops balanced perfectly the earthiness of the mushrooms. To add some saltiness to the dish, Chef Howie also included bacon. Everything tastes better with bacon. After the scallop, it was time for the highlight of the evening. A Grade A5 Japanese Wagyu Beef Filet Mignon. Insanely expensive but definitely worth it. The Filet Mignon absolutely melts in your mouth. It is hardly seasoned at all but it doesn't need it. The richness of the beef is the star on the plate. I even refused to order any sides or sauces. Japanese A5 beef should be enjoyed as is. After enjoying the depth and richness of the Wagyu, it was time to finish this wonderful dinner at John Howie Steak by taking one thing off my bucket list. Kopi luwak is a name for coffee beans collected from the excrement of wild Civets. Producers of the coffee beans argue that the process improve coffee through two mechanisms, selection and digestion. Selection occurs when the civets choose to eat coffee berries containing better beans. Digestive mechanisms improve the flavor profile of the coffee beans that have been eaten. It is also the most expensive coffee in the world where 1 kg can cost up to 700 USD. So what does it taste like?
The coffee is good, its mild but with nice aromas and a lasting finish. Is it worth the price? Probably not, but it is a fun experience. And drinking Kopi Luwak is another example why John Howie Steak is not just any other steak house. Chef Howie elevates the steak house to something different, more complex, and much more interesting. It is fine dining, steak style - and I love it!! In conclusion, John Howie Steak has wonderful food, a great wine list and the service is impeccable. Anybody traveling to Seattle should stop by and try it out.
8 Comments
John
5/8/2014 01:09:59 pm
The food was perfect and really enjoyed the sea scallops and roasted bone marrow. A wonderful evening.
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