John Howie Steak, slated to dish up dinner on September 12 with lunch service beginning September 14, claims the distinction of the Pacific Northwest’s only four-tiered steak program with both mesquite charcoal and apple wood grills, designed to enhance the meat’s best flavors. Dominating the menu are 28- and 42-day custom-aged USDA prime steak from Omaha, Nebraska; American Wagyu “Kobe style” beef hailing from Snake River Farms; and Japanese “A5” 100 percent Wagyu beef imported from the Empire of the Sun itself. Seasonal fish, seafood, pasta, and specialty salads round out the remainder of the entrées.
To bring such supple suppers to your plate, Howie’s assembled his culinary dream team. Mark Hipkiss (Metropolitan Grill) mans the kitchen as executive chef, hospitality veteran Mark Manca assumes the title of general manager, Erik Liedholm (Seastar) joins the staff as company wine director, and Lisa Rongren (The Herbfarm) taste tests as sommelier. (See some of Rongren’s fave NW wines under $50 here.) Annie Megofna (Palomino) and Tim Lodahl (Seastar) are also on board as lunch and dinner managers, respectively.