Metropolitan Grill

The story

Crafted with passion, served with love

A Seattle Landmark Since 1983

Inside the historic Marion Building on Second Avenue, Metropolitan Grill has anchored downtown Seattle's dining scene for more than four decades. Known simply as The Met to regulars, it has operated as the city's premier steakhouse from the start — built on the classics, refined over time, and never given to reinvention for its own sake. Owner Jim Rowe, who took the helm when he founded E3 Co. Restaurant Group in 2018, carries that legacy forward with a clear commitment: "The E3 family is deeply committed to delivering unrivaled experiences for guests to our iconic steakhouse while honoring the rich legacy of the past."

The Beef Program

The foundation of The Met's reputation is USDA Prime beef — the highest grade the USDA awards, granted to less than 2% of beef produced in the United States. Every cut comes through an exclusive partnership with Double R Ranch, a 70,000-acre operation in the Okanogan region of northern Washington, where family ranchers Kent and Lana Clark raise cattle with a focus on land stewardship. The beef is then custom dry-aged in-house and seared over mesquite charcoal — known as the "Iron Wood of the World" — to develop an exceptional depth of flavor.

Corporate Executive Chef Eric Hellner points to the Prime Delmonico, a bone-in New York strip from the short loin, as the quintessential expression of what The Met does: intense flavor, tender texture, and a slightly meatier chew near the bone. The menu extends to dry-aged filet mignon, porterhouse, ribeye, bone-in filet, and a Chateaubriand carved tableside. For guests seeking something beyond domestic Prime, The Met also offers American Wagyu from Snake River Farms and exclusive Japanese A-5 Wagyu — making it the only steakhouse in Seattle with a truly global beef program.

Wine, Spirits, and the 60-Foot Bar

The Met's wine program holds Wine Spectator's Grand Award — one of the most prestigious recognitions in restaurant wine, shared by only 93 establishments worldwide at the time of the award. The Puget Sound Business Journal noted that only two Seattle-area restaurants earned the Grand Award: Canlis and Metropolitan Grill. Wine Director Chris Lara and Beverage Director Amanda Reed lead a team that approaches the list with genuine depth across Old and New World regions, styles, and vintages, leaning into Washington State producers alongside international classics.

The spirits program is equally considered. Since 2013, The Met has traveled annually to Kentucky to blend private-label bourbons with Woodford Reserve Master Distiller Chris Morris — selecting barrels, blending for complexity, and bottling under The Met's own signature. The 60-foot black marble bar, a gathering place for Seattle regulars, is where those bourbons and expertly crafted cocktails find their natural home.

The Space and Private Dining

The Marion Building's bones — dating to 1903 — give The Met a weight and warmth that newer rooms rarely achieve. For private events, four distinct spaces accommodate groups up to 75 guests, including The Met Wine Cellar, suited to business dinners, rehearsal dinners, and milestone celebrations alike.