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.
Water Grill Welcomes Soft Shell Crab Curry
As Wild Maryland Soft Shell Crab season continues through early-to-mid fall, we are celebrating one of our East Coast favorites with a new dish that comes with a backstory.
Introducing the Soft Shell Crab Curry!
The prize of the Chesapeake meets the bold flavors of Thailand in a dish that celebrates how ingredients and technique evolve into one dish. Soft Shell Crab Curry lets the crab’s delicate sweetness shine through the vibrant palate of Thai cooking.
The dish's focus is the Wild Maryland Softshell Crab, which is laid atop fried eggplant and poached baby Bok choy tossed in a cilantro dressing, and accompanied with a side of coconut rice. Garnished with peanut brittle, crystalized ginger and Thai basil, served tableside with a red curry sauce to be poured on the dish.
Make your reservation today and come experience this cross-world creation!
