John Howie Steak Restaurant

About the Business

Specialties

John Howie Steak offers four tiers of the world's best steaks from our 28 day, Custom Aged USDA Prime Beef, single sourced from Omaha, Nebraska; American Wagyu Beef from Snake River Farms, Boise, Idaho; Darling Downs Wagyu, Brisbane, Queensland, Australia and Japanese "A5" 100% full blood Wagyu from the Kagoshima and Miyazaki Prefectures, Kyushu, Japan. John Howie Steak is proud to be the only Steak House to offer two unique wood burning grills. Our USDA Prime Steaks and American Wagyu are grilled over the fiery Mesquite Charcoal grill, fresh fish and poultry are grilled over sweet smoky apple wood. Executive Chef Jed Laparde offers a variety of unique culinary creations using the best of our local fresh organic foods, flavorful heirloom produce, spectacular mushrooms and berries brought to us by local foragers, to fresh fish and seafood from the Pacific Northwest. John Howie Steak's wine list is unmatched with spectacular new world wines complemented by old world classics. Our wines by the glass and our Coravin selections give our guests the opportunity to enjoy tastes of the world's finest wines. General Manager/Beverage Director Tim Lodahl has created the Eastside's largest collection of spirits from around the world. The number of selections of Bourbon, Single Malt Scotch, Japanese, Irish, Cognac, Vodka, Gin, and Tequila are unmatched.

History

Established in 2009.

John Howie Steak Restaurant & Bar - Bellevue, WA John Howie launched this new concept which will surely have historical context in the decades and years to come. Located in downtown Bellevue in the The Shops at the Bravern. The staff at John Howie Steak is here to take care of your every need, from birthdays and anniversaries to business meetings or private parties. We offer two private rooms: the Magnum room, with seating for up to fourteen guests and a beautiful full-length reclaimed red elm table with comfortable red leather chairs; the Jeroboam room offers a panoramic view of east Bellevue and the Cascade Mountains, white leather chairs and linen-covered tables with seating for up to thirty-two guests. Both rooms offer full audio-video capabilities for business and personal presentations. .

Meet the Business Owner

Business owner information

John H.

Business Owner

For anyone who grew up on the Eastside or in Bellevue in the 70s, John Howie's work history is a trip down memory lane.At 15, he worked as a busboy at the Refectory, a downtown Bellevue restaurant that was the McDonald's of lobster tails. I know I ate a lot of them. Sadly, there were health violations (a bit of bad news I'm glad I didn't know until now) & eventually it closed.After 3 months in lobster-land, John moved on to Emmett's, a fine-dining establishment on what is now auto row. He started as a pantry cook, but within six months ran the line completely by himself on Monday nights. As he says, "It was very high energy." Keep in mind that he was still in his teens.Longing for the big bucks, more than $4.65 anyway, at age 18 he went to Seattle to work for Jerry Kingen at Boondock's. At the same time, he worked at Sunday's (you oldsters know this was on the site of what is now Larry's on lower Queen Anne). He also spent several months working graveyard at the Seattle 13 Coins