Tukwila​のベストステーキハウス

Was annoyed at first that we still had to wait even though we had a reservation and when we learned that our table would have 6 other people that we didn’t know however, the energy of the staff, experience and quality of the food more then made up for it. Typically for a filot Mignon and lobster meal my fiance and I go to Daniel’s broiler but the one here but their to absolute shame. The music there is also loud enough that you can’t hear the other people at the table so it still gives you a sense of privacy with your partner.

Had the valentines dinner special! Tasted great and CJ always a good vibe.

My wife and I went here for Valentine's Day and it couldn't have been a better experience. We ordered a sort of Valentine's Day sampler. The steak was cooked to perfection and it came with a good assortment of other proteins and tasty veggies. The service was very attentive and friendly, but not over the top or annoying. It looks like this place might have a negative rating from grumpy travelers, but we'll definitely be back.

I had family here from California, and we arranged to meet at this restaurant, which I had been to once previously. I remembered that it was good, and also that it was near Seattle Center, and I had a hunch these two would want to poke around over there once our meal was done, so it was a perfect location. The service was warm and friendly, but never intrusive, and the food was divine. I ordered the "sweet stuff" French toast with caramel and strawberries; nobody else makes it like this, and it was mouthwatering! I also ordered (to go) some "soft scramble" eggs with asparagus and Dungeness crab. It's so hard to get real, fresh crab anymore, what with the overfishing, but my eggs had actual leg segments of crab in them, a perfect ratio of filling to egg. The eggs came with their amazing potatoes, and my husband and I had that dish, along with a small amount of leftovers from my French Toast, for dinner that night. This may be my favorite Seattle restaurant right now! The cherry on the sundae, so to speak, was that when we were finished, we sat and chatted and nobody seemed anxious to kick us out of our booth. Oh hell yes.

I'd rather you raise the prices on the menu then bring me a bill telling me to pay your kitchen staff. I know minimum wage is higher but it reflects on ownership and management more than anything.