Each bite is an experience.
At The Met, we proudly serve Metropolitan Grill Prime beef by Double R Ranch, a combination of our exacting cutting standards, custom dry aging, and Prime Double R Ranch beef from Washington State. Setting the new industry standard for flavor, tenderness and center of the plate presentation, every time.
Each cut is hand-selected by our Executive Chef Eric Hellner, then grilled to order over true mesquite charcoal, which burns slowly at a high heat to seal in the steak’s full flavor.
In addition to the best steak in town, The Met serves lamb, chicken and the freshest Pacific Northwest seafood available. For lunch, choose from a variety of steak and seafood options, in addition to classic sandwiches, pasta and salads.
If you’re too busy to come to us, let us come to you. Order from our online box lunch menu, Monday through Friday (one business day in advance by 2pm). We will deliver your freshly prepared Met lunches right to your office.
Less than 2% of the beef produced in the United States is certified as USDA Prime, the highest grade that beef can receive. USDA Prime offers the highest ratio of marbling for the most flavorful, juicy, tender steak. Our beef is procured from Double R Ranch. Located in the Okanagan region of Washington State, Recognized for its raising of high quality cattle, as well as for its commitment to animal well-being and environmental stewardship, and the recycling of resources to create a model of sustainable beef production.
Family-owned Snake River Farms in Idaho crosses Black Angus cattle with the ancient Japanese Wagyu breed to create their American Wagyu, a true delicacy. This beef is graded USDA Prime—and also meets Japan’s exclusive marbling requirements (higher than USDA Prime). The result is a richly flavored and exceptionally tender steak with a delicate texture.
The number one choice of our guests, this lean, boneless steak is considered one of the finer cuts. Filet mignon comes from the tenderloin, which is located on the inside of the short loin. Because this is not a working muscle, the beef is extremely tender. Best when ordered rare to medium well.
New York Strip Loin
A real steak lover’s steak, the New York—also known as strip steak—is well-marbled and full-flavored. The boneless cut comes from the short loin, opposite the tenderloin muscle. Best when ordered medium rare/medium to well done.
Top sirloin is well-marbled and one of the most flavorful steaks we serve. It is cut from the sirloin, a working muscle located between the short loin and the round. Best when ordered medium rare to medium well.
Cut from the short loin, this steak provides the flavor and texture of the New York strip loin on one side and the tenderness and delicateness of the filet mignon on the other. Best when ordered medium rare/medium to medium well so as not to undercook the New York or overcook the filet.
This is our executive chef’s favorite cut. Well-marbled with a rich flavor, the Delmonico is a bone-in New York strip loin that comes from the short loin. Best when ordered medium rare to medium well.
Our ribeye is aged for 42 days and has the most extensive internal marbling of all our steaks, which equals a full, rich beef flavor. This boneless cut comes from the rib section, located between the short loin and the chuck. Best when ordered medium to well done, allowing the marbling to melt into the beef.
“Long Bone” Ribeye
The significant marbling of our 36-oz. “Long Bone“ makes it the most flavorful steak we serve. Cut from the section between the short loin and the chuck, the steak’s rib bones and extra length give it a primal look. Best when ordered medium to well done, allowing the extensive marbling to melt into the beef.
Bone-In Filet Mignon
This steak features minimal marbling, so keeping the bone adds flavor that is not usually associated with filet mignon. It is cut from the tenderloin section, the most tender part of the beef. Best when ordered rare to medium well.
Additional Lunch Cuts
Used for our popular London Broil, flank is a lean steak that is cut from the section below the short loin and the bottom sirloin. Our flank steak is sliced thin, which adds to its tenderness. Best when ordered medium rare to medium well.
This well-marbled flat cut of beef comes from the plate section between the brisket and the flank. We slice our skirt steak thinly to ensure tenderness. Best when ordered medium rare to medium well.
The Met features a renowned selection of premium wines, beers and spirits. We have also built a reputation for our signature martinis (including our Annual Martini Classic winner, the Smoky Met), as well as Manhattans.
Join us for our popular Happy Hour, weekdays from 3 to 6pm. Gather at our 60-foot marble-top bar or one of the many tables. (In addition to outstanding cocktails and appetizer specials, we serve our full lunch and dinner menus in the bar.)
Inside The Met’s wine cellar is an extensive selection of award-winning West Coast wines—with a special emphasis on Cabernet, Merlot, Syrah and Meritage. Our knowledgeable wine captains will gladly assist you with your selection.
The Met is the proud recipient of the Wine Spectator “Best of Award of Excellence.”
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