Water Grill Bellevue on KING 5’s New Day Northwest
Bellevue's go-to restaurant for first-of-season seafood and live oysters, Water Grill, showed off their expertise on the grill instead of the water on KING 5’s New Day Northwest this week. Head Chef Kaelon Sparks showed Guests how to achieve the perfect sear using Snake River Farms’ Wagyu Gold Filet Mignon as the star of the segment.
In collaboration with Idaho’s Snake River Farms, Water Grill is expanding their meat program to include “Gold Label” cuts of filet mignon and ribeye. As Chef Kaelon explained, “Gold signifies the Beef Marbling Score, or BMS. For a Prime steak, you’d be at a six out of twelve range, but with the Gold it’s all a nine-plus.”
Using a ripping-hot cast-iron pan, Chef Kaelon lets the heavy marbling do the work, releasing rich beef flavor and the fats that help create the golden-brown sear we all look for in a perfectly cooked steak. He also shares pro tips for getting that restaurant-quality sear at home.
If you’re searching for “seafood restaurants near me” but want a place that delivers incredible steak as well, Water Grill Bellevue is the spot.
Watch the full segment on KING 5
Reserve your table today and taste why Water Grill is known for both world-class seafood and perfectly seared steaks.
Cider Lowball Craft Cocktail
We believe in taking inspiration from the classics and giving them a refreshing update. Our Bartender’s Special for November is the Cider Lowball, and it does just that.
The Cider Lowball is inspired by the classic whiskey sour. Vanilla, Benedictine and unfiltered apple cider create a nostalgic and familiar flavor that’s both refreshing and surprisingly familiar. The Cider Lowball takes its name from the glassware used. Commonly referred to as a “bucket” or “rocks” glass, this glassware has also been referred to as a “lowball” or “old fashioned” glass.
The Cider Lowball is a perfect fall-inspired cocktail to add into your drink repertoire any time of year.
BARTENDER SPECIAL AT-A-GLANCE
INGREDIENTS
- 2 oz. Evan Williams bourbon
- .75 oz. unfiltered apple cider
- .75 oz. fresh lemon juice
- .75 oz. vanilla syrup
- .25 oz. Benedictine
- Garnish: 1 slice Granny Smith apple, 1 cinnamon stick, grated nutmeg
GLASSWARE
- Large rocks “lowball” glass
