The Butcher's Table

Service was fantastic. We came early, ate upstairs, and were VERY happy to have come here - steak fat fries were super crispy (a surprising delight), heirloom tomato salad was delish, and the beef flight was amazing. Marrow bones were fantastic - as was desert.

I am from New Jersey. When I travel, I make it a priority to eat at restaurants that we don’t have access to back home. This place has won me over and their filet mignon was the best filet I ever had in my life. The hen of the woods mushrooms and bread were phenomenal too. The raw bigeye tuna appetizer was delicious too. Also the French fries with house sriracha sauce were a cross between hash browns, steak fries and tater tots. It was really nothing quite like it. Our waiter Adam was such a nice guy as well. This is THE SEATTLE Steakhouse! Period!

This place was a miss. The espresso martini was Red Robin quality, not what you're expect for $18 from a high-end steak house. And the burger, was just that. A burger. No chips. No fries. Just a burger, at a happy hour price of $17. Tasted decent, but not great. Even the knives were weird. Due to the design when you tried to cut with them they rotated in your hand making them difficult to use. For a $50 happy hour there's just not enough flavor.

I had an incredible experience here! The food was absolutely on point—delicious, beautifully presented, and full of flavor. But what truly made the night exceptional was our server, Tate. His professionalism, warmth, and attention to detail elevated the entire evening. It’s rare to find service that genuinely enhances a meal like this. Huge thanks to Tate for making it unforgettable! The Salmon is a must-try - it was beautifully cooked to perfection. Alongside this, we had the green pasta, which is now one of the best pasta sauce flavours I’ve ever come across!

I can confidently say this is the best steakhouse we’ve been to in the U.S. The quality of the steaks was outstanding, and the grilled chicken was the best we’ve ever had. My kids absolutely loved it! The bone marrow was incredible, the fries were perfectly seasoned, and the salmon was cooked to perfection. The staff were very friendly, and the atmosphere made the experience even better. I highly recommend making a reservation in advance—especially if your party has more than four people—to ensure a smooth and enjoyable visit. Update: We visited the restaurant again for dinner and had a wonderful experience. The menu offered great options, and William, our host, was once again very welcoming. Be sure to reserve a table in advance, as the restaurant tends to get busy.

The staff and our waiter, Wade, were knowledgeable, attentive, and kind. The atmosphere was nice and I personally enjoyed the low light setting. We got oysters and prawns (off menu) for an appetizer. We ordered potatoes with arugula to pair with our ribeye and New York steaks. We asked for wine that would pair well with our steaks and aligned with our preferences, the wine did not disappoint. We finished our meal with the delicious blueberry mint sorbet for dessert. Expect 40-45 minutes for your steak as they cook on a wood stove, but it’s well worth the wait. Our medium-rare steaks were cooked perfectly. We will absolutely be back!

Great experience. We started with some brioche and the sweet chicory salad. They were both good, but the brioche was a touch dry, plus it came with only a smidge of butter, and the salad was a bit too saucy; although flavorwise they were great. We had the 16-oz ultra flight of steak with ribeye, NY strip, zabuton, and fillet mignon. They were all cooked to order except for the NY strip which came rare instead of medium rare; nevertheless, they were all absolutely delicious. We had the crushed potatoes as a side, but they were quite underwhelming. We also shared half a bottle of red wine, and a complimentary chocolate and berry cake slice, which were both pretty good. The service was very attentive, professional and amiable. The downstairs atmosphere is elegant but demure. We spent $300 for 2 people after tax before tip.