WOODINVILLE, Wash. — There’s an old saying in the restaurant business: You don’t sell the steak, you sell the sizzle. At Brass Steak & Seafood, a new restaurant opening in Woodinville on Saturday, Oct. 24, the idea is to deliver both.
Premium steaks finished with bone-marrow-infused tallow, an extensive seafood offering, and a polished dining experience designed to make a night out feel special without being overly formal are what the restaurant promises.
Brass will open at 14800 NE 144th Street in Woodinville’s Harvest development, near The SOMM Hotel. The contemporary steakhouse is the latest venture from Christopher and Anna Saenz and chef Kyle Quinn, the team behind Seattle restaurant 2120, according to Seattle Met.
The menu will center on prime steaks, with the bone-marrow-infused tallow adding another layer of richness and flavor. Diners can also expect raw and chilled seafood, caviar, seasonal dishes, cocktails and wine, along with a dedicated martini program.
The restaurant is positioning itself as a modern interpretation of the classic American steakhouse, one that preserves the appeal of a great cut of beef and attentive service while creating a more relaxed atmosphere.
Polished but personal: Brass outlines its approach to hospitality
Brass said the goal is an elevated dining experience without the formality, with a setting suited to everything from a Tuesday night dinner to a milestone celebration. The restaurant’s approach emphasizes thoughtful details and personal service without making the experience feel overly scripted.
That philosophy reflects the backgrounds of its two leaders.
Quinn brings 16 years of experience working in kitchens throughout the Pacific Northwest. His cooking is shaped by the region’s ingredients, cuisine, and outdoor landscape, along with a belief that a successful restaurant depends on more than what arrives on the plate.
He said strong leadership, exceptional food, genuine hospitality, and a workplace where employees take pride in their work are essential to building a restaurant that lasts.
At Brass, Quinn and his team aim to bring those elements together while drawing on the Pacific Northwest’s food and wine culture.
Saenz brings nearly 20 years of restaurant experience, including work in operations, wine, and both front- and back-of-house roles. His approach to hospitality focuses on paying attention to the details of a dining room and, most importantly, the people sitting around its tables.
For Saenz, the goal is to make guests feel cared for without making the service feel performative. The experience should be polished but personal, giving diners a reason to return beyond a special occasion.
Brass joins Woodinville’s wine-country dining scene
The restaurant’s location places it in the middle of Woodinville wine country, an area known for its wineries, tasting rooms, and destination dining. Brass hopes to become a natural extension of that scene, pairing its steak and seafood menu with wines and cocktails in a setting designed for lingering over a meal.
The opening also adds another option for diners looking for a traditional steakhouse experience with a contemporary approach. While the menu draws on familiar luxury offerings, prime beef, seafood, and caviar, the restaurant said it wants to make the experience approachable enough for an ordinary night out.
Brass Steak & Seafood is scheduled to open Saturday. Reservations are available ahead of opening.
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