“Appetizers plastered with blue cheese and columnar tanks of vodka stocked with artfully arranged pineapple wedges are standard features of nearly every downtown Seattle steakhouse happy hour, as music editor Chris Kornelis and I discovered. But that doesn’t mean all happy hours are the same….we rated each steakhouse on the criteria which matter most to the happy-hour crowd.”Read the rest of Hanna Raskin and Chris Kornelis’ review here.Published on July 18, 2012
Ruth’s Chris Steakhouse, 727 Pine St., 624-8524, ruthschris.com
Housed in an underground bunker, Morton’s has a dungeon feel, but captives probably get fed faster.
Housed in an underground bunker, Morton’s has a dungeon feel, but captives probably get fed faster.
House martini: Gordon’s gin, $8
Morton’s Steakhouse, 1511 Sixth Ave., 223-0550, mortons.com
The bar feels more like a campus pub than a genteel urban steakhouse.
McCormick and Schmick’s, 1103 First Ave., 623-5500, mccormickandschmicks.com
Must-order dish: Cheeseburgers, $6
Blue-cheese chips, $5.
The Capital Grille, 1301 Fourth Ave., 382-0900, thecapitalgrille.com
The bar, minus the piano player.
Sullivan’s signature martini is made with pineapple-infused vodka.
Sullivan’s signature martini is made with pineapple-infused vodka.
The pineapple-infused vodka waits for you.
New York strip with Gorgonzola garlic butter.
Oysters on the half shell.
Blue-cheese meatballs.
Sullivan’s Steakhouse, 621 Union St., 494-4442, sullivanssteakhouse.com.
