Metropolitan Grill

The moment you step inside Metropolitan Grill, you will know you have entered a classic steakhouse. Rich in tradition, The Met is housed inside the historic Marion Building, which dates to 1903. Guests pass under The Met’s signature green awning and enter through the tall mahogany doors to be greeted by our tuxedo-clad maître d’. In the front entry, a glass display showcases The Met’s cuts of beef. Twenty-foot columns reach to the ceiling, trimmed with the original crown moldings. Tables and railings are adorned with mahogany and brass, and the plush booths are oversized. At The Met, the focus is on Prime beef. We built our reputation on the classics: filet mignon, New York peppercorn steak, Delmonico, porterhouse and Chateaubriand carved tableside. Executive Chef Eric Hellner hand-selects each cut of Prime Double R Ranch beef from Washington State and American Wagyu from Idaho. Every steak we serve is custom dry-aged. We have even developed proprietary seasonings for our beef. Steaks are then seared over the high heat of imported mesquite charcoal, ensuring the most tender, juicy flavor. The Met’s 60-foot black marble bar is a popular gathering place for guests to meet while keeping up to date on the stock market and the fates of Seattle’s sports teams. Martinis are our specialty, and the Smoky Met—champion of Seattle’s Annual Martini Classic—is a favorite. Our award-winning wine list showcases a definitive steakhouse selection of premium West Coast red wines, with an emphasis on Cabernet, Merlot and Meritage. The Met’s cellar has received national recognition, including the Wine Spectator “Best of Award of Excellence.” One of the reasons for The Met’s ongoing success is the dedication of the professional staff, which takes great pride in providing every guest with an exceptional dining experience.