The Room
The Metropolitan Grill opened in the historic Marion Building on Second Avenue in 1983 — Seattle's longest-running power steakhouse and the room locals book when the deal needs to read as senior and serious. The dining room is unchanged from the early-1980s renovation: dark-wood paneling, white-linen tablecloths, mahogany booths, a long bar that has been in continuous service for forty-two years.
The Wine Spectator has awarded the Met its Grand Award annually since 1995 — the cellar runs over 4,000 selections across a serious American, French, Italian and Australian programme. The Seattle Times has held the Met in its top-steakhouse rankings every year of operation.
The Food
USDA Prime, dry-aged on premise. The 28-day-aged bone-in ribeye is the menu's calling card. The dry-aged tomahawk for two is the order for a celebratory four-top. The seafood programme — Pacific seafood, lobster preparations — runs as the menu's alternative bench.
Wine programme is the longest-running Grand Award holder in Seattle. Cocktails are the steakhouse standard executed without shortcut. Service is the steakhouse-veteran book — practiced, formal without being stiff.
Best Occasion Fit
Close a Deal: The Metropolitan Grill is downtown Seattle's senior power-dining address. Tech executives, law-firm partners, and out-of-town clients have closed deals at the same booth tables for forty-two years.
Team Dinner: The private dining rooms hold groups of twelve to thirty and the kitchen will run a set steakhouse menu that the corporate dinner needs without negotiation.
Birthday: Birthdays at the Met are quiet, generous, candle-on-the-cake affairs the room handles with the discretion the steakhouse-veteran staff have practiced for over four decades.