For a decade, The Butcher’s Table has been raising the bar for the modern steakhouse experience in Seattle. They are celebrating their 10th anniversary this year, and have earned a reputation as one of the city’s standout destinations for exceptional steak, pairing a chef-driven menu with a lively bar and an in-house butcher shop.

At the heart of the experience is Mishima Reserve American Wagyu, a premium beef brand owned by Seattle-based Sugar Mountain. The Butcher’s Table’s approach is refreshingly focused: smaller cuts of exceptionally high-quality beef, expertly trimmed so every bite is worth savoring.

Helmed by Chef Morgan Mueller, the menu goes well beyond the traditional steakhouse lineup. Guests can choose from a range of Mishima Reserve American Wagyu cuts and weights, including a decadent filet mignon tasting flight and the Bone Marrow Crusted Classic Ribeye. But steak isn’t the only reason to visit: The Butcher’s Table also boasts one of Seattle’s most impressive seafood programs, featuring favorites like smoked king salmon, sea scallops, Bigeye tuna tostada and a carefully curated raw bar. The menu changes seasonally, showcasing fresh, local and high-quality ingredients. Sugar Mountain family favorites, including the iconic Beecher’s Handmade Cheese, make appearances throughout the menu as well.

The experience extends beyond the dining room, too. The on-site Butcher Shop lets diners bring the experience home with Mishima Reserve American Wagyu cuts, house-smoked meats and favorites like the popular $5 Wagyu burgers. For celebrations and special occasions, The Butcher’s Table offers four private event spaces, including the exclusive full-floor Gold Dust Room, with stunning views overlooking the city and Lake Union.

Whether it’s a celebratory dinner, a night at the lively bar or a premium steak to enjoy at home, The Butcher’s Table remains a quintessential Seattle destination. In honor of their 10 year anniversary, we highly recommend checking them out.