Steakoveralder
A wood-fired steakhouse in an 1890s brick building in Pioneer Square. Washington beef, dry-aged downstairs and cooked on an open hearth.
Tuesday to Sunday from 5 pm. Walk-ins welcome at the bar.
Pioneer Square was rebuilt in brick after the fire of 1889. We put a fire back inside.
There’s no gas line to our grill and no charcoal in the kitchen, only split Washington alder burning down to coals. It cooks hot, smells like the Northwest, and leaves a crust you can’t get any other way. The beef comes from family ranches east of the Cascades and ages in our basement until it’s ready.
- Dry-aged in house
- 21 to 45 days
- Wine in the cellar
- 600 bottles
- Fuel for the fire
- Alder, nothing else
From the fire
Five cuts, always on. Each comes with alder-smoked butter and flaky salt. Full dinner menu
The cut the fire was built for. The cap renders down and crisps over the coals.
“Alder burns hot and clean, and it smells like home. We built the whole kitchen around it, then built the dining room around the kitchen.”
What critics have said
“The best steak in Seattle is cooked over a fire you can see from your table.”
Northwest Table, 2025
“A dry-aged ribeye with a crust like cracked bark and a center like velvet.”
The Sound Dispatch, 2025
“Pioneer Square finally has the steakhouse its old brick deserves.”
Cascadia Eats, 2024
A room of your own
Two private rooms seat from 8 to 22, and the whole restaurant takes up to 120 for a standing reception. Our events team handles the menu, the wine and the flowers, so you only have to show up.
Join us for dinner
We take reservations up to 60 days ahead. For parties of nine or more, our events team will help you plan.
Hours
- Monday
- Closed
- Tuesday – Thursday
- 5 – 10 pm
- Friday – Saturday
- 5 – 11 pm
- Sunday
- 4 – 9 pm