IN THE NEWS

"Fashion and food have always shared an appetite for drama, and this season we set the table for both. Atop the 31st floor of Lincoln Square South in Bellevue, two stylish heroines slip from the clamor of the kitchen into Ascend Prime’s well-appointed dining room. They’re dressed in fall’s boldest silhouettes and colors from Pacific Northwest designers and shops. Here, every look is plated to perfection — proof that style, like cuisine, is best when it leaves you wanting more."

"Ascend Prime Steak & Sushi offers a refined fusion of traditional techniques and bold, contemporary flavors. Partnering with rare Japanese fresh auction markets, it sources premium seafood like bluefin tuna, sea urchin, and Kegani crab. Guests are invited to creative old The rotating oralsashimi highlights chef-curated nigiri that push the boundaries of traditional sushi"

"Specially crafted by lead mixologist Chaz Lee at Ascend Prime Steak & Sushi, La Rosa is a vibrant fusion of flavors that will entice any home bar enthusiast this Valentine’s Day."

"The luncheons — on which clients can collaborate with Ascend ahead of time so that it can match “your vision for the event” — will come with a special lunch menu that includes dishes such as American Wagyu Steak Frites, Branzino with a Cauliflower Soubise, Soba Noodle Prawn Salad, and Grilled Avocado Toast"

"Located on the 31st floor, the restaurant features panoramic city views and a celebrated tableside brunch called Carts & Carousels."

"Muehl notes that the steak offerings at Ascend Prime Steak & Sushi — all prime wet-aged and dry-aged steaks, as well as Japanese A5 Wagyu — offer something for everybody. And these steaks are cooked in a space that takes grilling seriously. Muehl shares that when building the restaurant, the grill went in first, and the building was put up around it."

"Ascend Prime Steak & Sushi delivers...with the evolution of off-menu or 'secret menu' options like the Scorpion Chop and The Hive. Executive Chef Brandon Muehl thinks it’s always exciting both as a chef and a restaurant guest to experience something unique not seen on the menu. 'Oftentimes I find that an off-menu item is a chance to get even more creative and have fun with ingredients and techniques that we are passionate about,' he says."

"Ascend Prime’s curated, 750-bottle wine list has received Wine Spectator’s “Award of Excellence” four times in the restaurant’s five years of operation, recognition Rastok and team appreciate but doesn’t drive the offerings. “I did not set out to win a wine award, but rather I wanted to showcase wines that I love, my team loves, and our guests love,” he says."

"You will have a challenging time deciding what to order when you discover the vastness and elegance of the menu items. Popular dishes include Steak & Egg Fried Rice, Chicharron Chicken & Waffle, Fruitopia Pancakes, Lardon, Hash & Eggs, and more. Steak & Egg Fried Rice, a nod to Chinese fried rice, consists of crispy prime beef, beet-infused rice wrapped in a thin crepe of quail eggs, scallions, and mushrooms. For a spin on the iconic brunch dish, Chicken & Waffles, Ascend rustled up Chicharron Chicken & Waffle"

"Panoramic Pacific Northwest views with culinary and mixology accolades abound...Ascend Prime also touts a variety of wedding event options, from four private dining suites to partial and full buyouts within the 22,000-square-foot venue."

"By 2010, Muehl was a chef in Seattle’s Wakefield Bar, then a sous chef for Ascend in 2019, eventually rising to Ascend’s executive chef position in 2021. Muehl has since spearheaded Ascend’s weekend brunch, was a featured chef in the pop-up dinner series Field to Table, and was named 425 magazine’s best chef of 2023."

"When Ascend Prime Steak & Sushi burst onto the Eastside culinary scene in 2018, it was roundly applauded for the experience it provided - delectable food, incredible views from the 31st floor of Lincoln Square South, and the kind of service that keeps guests coming back for happy hours, brunches, and celebratory dinners alike. With several private dining rooms, beautiful cocktails perfectly mixed, and distinctive decor (like the five styles of tree roots adorning the main dining room), Ascend offers something special to each guest."

"When you think about omakase, it may seem like it’s just a piece of fish on top of rice,” says Muehl. “But at Ascend, [Belmonte] studies and dedicates extensive time figuring out which component is going to be the best on each specific fish.” Belmonte also builds the order of the pieces carefully so you don’t go from eating something with a very intense flavor as your first bite to finishing with something that doesn’t have as much intensity and flavor."

"The Bellevue, Washington-based restaurant group is honored for innovative efforts to support and empower employees, including an expanded benefits program, and mentorship and development opportunities"

"Jeffery Frederick, founder, developer and operating partner of Ascend Prime Steak & Sushi, calls the work environment they created “aggressive collegiality. It’s challenging one another to be our best,” he said. “If we surround ourselves with individuals with diverse backgrounds, talents and skills and we … align ourselves with our common goals, we can get the best versions of all of us.”

"When it comes to savoring a special meal showcasing A5 Japanese Wagyu, Muehl and his team at Ascend Prime Steak & Sushi like to keep the beef in its truest form — accompanied by a bit of salt and a prepared in a carbon steel pan...And to round out the decadent feast? Muehl likes to maintain a balance with complementary pureed butter potatoes and grilled vegetables on the side."

"In a large and complex business like Ascend, Lavin says each role is crucial in helping to create a positive guest experience — from the host team that seats the guests to the bar staff crafting those Instagram-worthy cocktails and the entirety of the culinary team behind the scenes. To keep the team cohesive, fine-dining restaurants like Ascend provide as much on-the-job training as possible. 'We use our daily pre-shift meeting for tastings and role play practices, and we have several department leaders who teach weekly classes on specific products,' Lavin says."

"[Executive Chef Brandon] Muehl said Ascend gives people the ability to continue learning and growing, no matter their position.

'I think the most important thing is that we feel heard, appreciated and respected,' Muehl said. 'You go to some places and they might hit on a few of those core ideas, but I think AHG encompasses all of it. They really are a hospitality group for the people.'"

"While the wraparound 31st-floor views are reason enough to visit, we highly recommend diving into the captivating menu, with delicious cocktails and dishes meant to be shared, created by Executive Chef Brandon Muehl and the Ascend culinary team."

"Executive Chef Brandon Muehl has worked at Ascend Prime Steak & Sushi for two and a half years. Muehl takes different approaches to brunch at the restaurant and at home, but his commitment to excellence remains a focus either way. “At Ascend,” he explains, “we try to create something familiar that guests will recognize, but with flair and purpose, in a way that you would expect from an experience at Ascend.”

"Thirty-one floors above downtown Bellevue, this steak-meets-sushi restaurant could coast on views and clubby vibes, but Ascend’s prices feel far more justified once you experience the luxe crudos, appetizers, steaks, and sides flawlessly executed to be greater than the sum of their (many) parts. The tiered steak menu is the big draw, filled with tomahawk chops and Wagyu priced by the ounce. But the sushi bar is equally impressive with traditional nigiri or modern roll concoctions of spicy tuna and prosciutto. Servers are intensely, impeccably trained to support and advise, from the wine list to the theatrics of the dessert menu."

"Thirty-one floors above downtown Bellevue glimmers a high-end dining destination where sushi is only half of the equation. But a mix of traditional nigiri and “contemporary rolls” like spicy tuna and prosciutto holds its own even against a menu of trophy steaks. Sit at the sushi bar, in the lounge full of panoramic views, or fold some raw fish into a beef-centric dinner experience."

"The mixology team here prides itself in using fresh ingredients and housemade syrups and bitters. 'Our cocktails create new experiences that not only dance on the palate, but are visually stunning,' says Lee. 'At Ascend, our spirits and wines are carefully curated from all around the world, providing our guests with unique experiences that can’t be eclipsed.'"

"Ascend Prime Steak & Sushi sits way up on the 31st floor of the Lincoln Square South-Tower building in Bellevue, Washington, and everything about it is remarkable. This place is worth visiting for the views alone, but the food also happens to be absolutely delicious, too. Ascend Prime Steak & Sushi offers an unparalleled dining experience, to put it mildly."

"Thirty-one floors above downtown Bellevue, this steak-meets-sushi restaurant could coast on views and clubby vibes, but Ascend’s sky-high prices feel far more justified once you experience the luxe crudos, appetizers, steaks, and sides flawlessly executed to be greater than the sum of their (many) parts. The six-tier steak menu is the big draw, but the sushi bar is equally impressive with traditional nigiri or modern roll concoctions of spicy tuna and prosciutto. Servers are intensely, impeccably trained to support and advise, from the iPad wine list to the theatrics of the dessert menu."

"In addition to nice views and great food, Ascend Prime Steak and Sushi has turned heads with their lavish events, including their 4th of July and New Year’s Eve parties. These events have been known to fly in talent from out of state for extravagant entertainment."

"Opened in June 2018, the aptly named Ascend Prime Steak & Sushi is located at the top of a corporate building, allowing guests to take in the stunning view of Seattle’s verdant scenery and stunning architecture. The interior is nothing but elegant as well...the main dining area features enormous cast replicas of tree roots suspended in the air. The trees in the dining room are the exact same wood that the chefs use in the kitchen to grill meat and poultry."

"Ascend Prime Steak & Sushi offers one of a kind experiences and dishes for diners in their elevated restaurant. And we mean elevated literally. Ascend is on the 31st floor of the Lincoln Square Tower in Bellevue, offering unobstructed views of Seattle, the Olympics, the Cascade Range and Lake Washington. Ascend adds to the experience by offering dishes you can’t get anywhere else, like steak made from olive-fed beef, so tender it will melt in your mouth."

"The patio...boast[s] 360 degree views of the Seattle Skyline, the Cascade Range, Mouth Rainier and Lake Washington. American steakhouse and Japanese sushi bar come together to bring guests top notch food and service."

"Sure, you could wait for a special occasion to treat yourself to one of these fine dining establishments, but life is short. Take the elevator up to the 31st floor in the Lincoln Square South Tower for a phenomenal meal."

"From the complimentary bread service—artistry in dough form—to the dry-ice-dressed Skyfall dessert, the meal unleashes trick after trick, clearly the result of many hours of preparation and a massive kitchen staff. The service—close to the likes of Canlis and Cafe Juanita—makes this dance between kitchen and diner look easy. All of it could so easily be too much, but, somehow, this place pulls off the seemingly impossible: a meal as impressive as that view."

"This $95, prix fixe four-course menu, with $45 optional wine pairings, is nothing short of luxurious. Cinnamon foie gras popovers with molasses butter? Say no more."

"Part sushi bar, part steakhouse, and all high-priced, this opulent Bellevue restaurant provides diners — dressed casually or to the nines — with breathtaking views of the city from the 31st floor of Lincoln Square’s South Tower. The attentive service and the meticulous dishes fit the bill, though, with the menu full of unexpectedly successful culinary combinations, from foie gras with nutella syrup and pickled huckleberry to ceviche rolls with salmon and pear."

"This is the only restaurant in Bellevue that allows guests to experience 360 degree views, including the Seattle skyline, the Cascade Range, Mount Rainier, Lake Washington and more."

"Ascend Prime Steak and Sushi is possibly the only restaurant between here and Las Vegas that dedicates two full-time staff members simply to the bread plate that comes before dinner. A morning baker produces adzuki bean milk bread buns and nori-checkered crackers; during service a sous chef assembles them alongside housemade agedashi tofu, fried to order, and butter umamified with nori paste"

"The upscale Bellevue steak and sushi eatery does festive brunch right with pumpkin spiced waffles with brown butter and pecans, honey glazed pork belly, and nitro ice cream with, of course, both pumpkin and egg nog flavors. Sushi lovers never fear, there’s a raw bar too."

"The press release prepared me for the panoramic views, the extravagant décor and the stratospheric prices, but I didn’t expect to be so wowed by the food, writes Seattle Times restaurant critic Providence Cicero. Everything sampled over two visits revealed precision, imagination and a good bit of swagger to boot."