When you think of a steakhouse, you might picture a formal dining room with crisp tablecloths, servers dressed to the nines, and a long, leisurely meal—possibly a celebration. While Ascend Prime Steak & Sushi in Downtown Bellevue offers that elevated, luxurious experience (no celebration needed), if you veer to the left at the entrance, you’ll find another type of experience entirely. Welcome to the lounge.

The gorgeous view from the 31st floor might be similar to the panorama in the dining room, but the vibe is different, and so is the menu. Culinary Director Chef Brandon Muehl recently reimagined the lounge menu with an eye toward making it playful, sustainable, and a good match for sharing with friends over cocktails, all while upholding the strict standards of culinary excellence and- high-quality ingredients he and Ascend Prime are known for.

Take the Wagyu dumplings, for example. A good steak has its place, but what if you took that premium beef and turned it into a confit, without wasting a single bite, then mixed it with a host of complementary flavors, before wrapping it into a fresh dumpling? The result is a delectable bite, light enough to be an appetizer, substantial enough to be part of a main meal.

This dish is a window into some of Muehl’s passions: first, he’s very intentional about sourcing. “Working with many local farmers and vendors, we are able to showcase both regional and international ingredients that we are proud to plate,” he says. “We select each with great care, like our premium Japanese wagyu beef that we work closely with the importer to guarantee the highest quality.”

Second, he wants the lounge at Ascend Prime to be a place where you might try new flavors, share a few plates with friends, and talk about what you’re tasting. “The new menu is all about creating new memories and reminiscing over unique dishes in great company,” he adds. Muehl and the culinary team at Ascend Prime are always looking for ways to increase the sustainability of the restaurant, and the industry, by eliminating as much food waste as they can. No Wagyu is wasted in the creation of these dumplings.

Chef Muehl started his restaurant career in New York State. His second culinary job was in an east coast steakhouse, in between, he’s worked in all sorts of restaurants, especially since relocating to the Pacific Northwest fifteen years ago. It seems only fitting that he would bring everything he’s collected along the way, all of the expertise he’s been sharpening, to a Ascend Prime—making it all the better. In the lounge menu, it’s easy to see those unique touches.

Like in the Millionaire’s Dip, a luxurious share plate featuring kaluga caviar, ube crisps, leek creme fraiche, and chives. “Caviar is really trending right now and our dip is a whimsical take on something that’s currently getting so much play, but it also has a nostalgic throwback for me to the French onion dip packets I grew up eating,” he says. “It’s certainly more elevated than that with the kaluga caviar and ube crisps, but it calls back a memory and hope it does for others.”

Whether you’re looking to grab drinks and snacks with friends after work, or seeking somewhere to wind down later in the evening, the new lounge menu at Ascend offers a variety of flavors and new memories waiting to happen. Make a reservation if you like, but don’t worry, they’ll do their best to save you a spot whenever you walk into the 31st floor in Downtown Bellevue.