Stories from the 31st Floor

SECRET MENU "DINING EXPERIENCES" THAT ELEVATE EXPECTATIONS

It turns out that sometimes in life, “more is more,” especially when it comes to elevated dining experiences that bring theatrics and whimsy into the mix. Increasingly, restaurant guests seem to appreciate memory-making flair that accompanies exquisite dishes.

Ascend Prime Steak & Sushi delivers just that 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.

Fine-dining restaurants like Ascend often have seasonal dish changes and special events that feature varied menus, yet Muehl thinks having rare off-menu offerings up their sleeves to ‘wow’ guests can take the dining experience to the next level. “Something that completely takes the guests off guard and invites everybody to pull out their phones and look in amazement at what is happening,” he says.

Ascend sales and events manager Alysha Janmohamed shares her front-of-house perspective, observing that diners have been truly enamored with their tableside experiences. She sees how the restaurant team takes pride in their commitment to innovation, too — not only in their presentations, but also in the exceptional flavors offered. “Take, for instance, the Scorpion Chop,” she says of the restaurant’s whimsical upgrade on a classic surf n’turf. “It transcends the traditional tableside steak and lobster. Featuring a colossal miso-cured double chop Mishima long-bone rib-eye, it is expertly rolled out tableside by one of our chefs along with a lobster roulade. The dish is further elevated with a house-made shoyu-truffle beurre blanc, generously adorned with shaved black truffles, and perfectly complemented with Osetra caviar, tobiko and masago.”

Adding more surf to the turf, Ascend’s Shellfish Tower serves it on levels, featuring a pound of king crab, two pounds of lobster, a pound of poached tiger prawns, a pound scallop crudo, a dozen oysters, a pound of sake-steamed mussels and chef’s accompaniments for 8-10 guests.

“The Shellfish Tower stands as one of our most sought-after menu items, a three-tiered display of exquisite seafood designed to incorporate intricate flavors of Japanese fusion into a beloved steakhouse staple,” Muehl says. “Our vision was to captivate both the palate and gaze — it was conceived not just for its sophisticated flavors, but also for its breathtaking presentation.”

Another culinary showcase, The Hive, takes a tableside flambee to new heights with dynamic and unconventional dessert flavors like candy cap mushroom ice cream, yuzu merengue or Toki whiskey jaconde. “This now-popular dessert in particular took months of conceptualization and tastings before being offered to our guests,” Janmohamed says.

Muehl confirms that it took ample time and even more iterations of both items in order to “get it right.” For the Scorpion, first they wanted to showcase the wonderful American Wagyu program from Mishima Reserve and tried to figure out a dazzling presentation. They already had the dry-aged long-bone from esteemed purveyor Pat LaFrieda, so they asked: How do we top that? “By presenting a triple long-bone that has been presented in a way that gives it the appearance of a scorpion’s tail,” Muehl says, “And the rest of the accouterments just seemed to fit and make sense.”

To continue raising the bar, the culinary team decided to serve it with a three-plus-pound Maine lobster. “We were able to garnish in a way that showcased some of the other amazing ingredients that we have available with the caviar, truffles and other roes (tobiko and masago),” Muehl says.

It was the same practice for The Hive, with many trials to figure out an equally extraordinary presentation to make the dish their own. “It is a rendition of an old favorite, a baked Alaska,” Muehl says. “And The Hive represents all the required work in unison it takes to create not only that dish, but all the dishes and service that every guest will experience here at Ascend.”

For Muehl, it’s all about conceptualizing and painstakingly trying to get the dishes “show ready.” “I love having an idea and figuring out a way to bring it to life,” he says, “including the rest of the chef team to offer input and creativity to continue to push the envelope even more.”

Janmohamed agrees. “In the private dining department, there has always been a desire and even demand for these outside-the-box opportunities within personal events. Chef Brandon wanted to make sure that we had the opportunity to create memorable and one-of-a-kind experiences that could be executed on a busy night.”

-Originally published at SeattleTimes.com

FIRE AND FLAVOR: EXPERT TIPS FOR PERFECT STEAKS 

Now that grilling season is officially upon us, it seems a prime time to brush up on tips from experts in the know. Ascend Prime Steak & Sushi Executive Chef Brandon Muehl takes in a handful of considerations when choosing a steak, and this can be dependent on whether he’s looking for wet aged or dry aged, as well as which specific cut of beef.

At Ascend Prime, they always use prime grade for domestic cuts, but if searching for a cut to make at home, Muehl suggests looking for choice grade or higher. Prime beef has abundant marbling (the amount of fat interspersed with lean meat) and is generally sold in restaurants and hotels. Choice beef is high quality but has less marbling than prime. All steaks should look bright red when fresh, he advises — if it’s been aging for too long, the steak gets a pinkish hue, which then makes it more wet or saturated to cook. “This will also dilute some of the great beef flavor from the steak,” he adds. And although not always the most important factor, he also pays attention to the marbling, since “a good marbled steak” will have a more-rounded flavor.

Before cooking, it’s important to allow the steak to sit out at room temperature so it will cook more evenly, as well as oxygenate. This deepens the color before cooking and intensifies the beef flavor most people seek out.

Seasoning proves to be one of the most important steps as well. “Do not be afraid of salt!” Muehl ​​says. “A good kosher salt to season generously will also bring out the flavor of the steak to be enjoyed as it was meant to be. Keep in mind that, depending on how you are going to cook your steak, whether on the grill or in a pan, you will lose about 35% of the seasoning on a grill, so be generous.”

Additionally, the smaller the steak, the more the temperature will carry. “When cooking a tenderloin, like a filet mignon cut, because it contains less fat, I always enjoy it at a lower temperature like a rare or medium rare,” says Muehl. “If I am cooking a rare tenderloin after searing or grilling, I will pull it off at around 100 degrees, and it will rest up to around 110 to 115 degrees.” If cooking a New York strip or rib-eye, he cooks it to a slightly higher temperature to allow for some of the fat to render down. “Always remember to rest your steak for as long as you cooked it,” he advises, noting this helps to pull the red or pink color through the entirety of the protein, while eliminating the gray ring that often proves dry and tasteless.

Muehl’s favorite way to prepare a steak? Either in a cast iron or carbon steel pan, since he loves the crust on the outside that forms in a very hot pan. At Ascend Prime, he would use Wagyu beef fat, which has a very high smoke point, to sear both sides and then finish with a butter baste. If cooking at home, he uses a grapeseed oil in a very hot pan to sear his steak — also finishing with a butter baste.

Folks need not be intimated, since Muehl doesn’t believe an at-home steak has to entail an extravagant process. First choose your steaks, and make sure they’re at room temperature before cooking. For home, he would choose a heavy-duty, three-ply or five-ply stainless steel saute pan or a carbon steel pan. Cast iron is nice but can get a bit smoky.

Next steps: Turn on your burner to medium high and get the pan hot. Do not add oil until ready to put the steak in the pan. This ensures you don’t burn the oil and overpower the steak’s delicate flavor.

With a gas stovetop, before adding oil to your hot pan, turn the burner off to ensure the heated oil doesn’t ignite. After the oil is added, turn the burner back on and place the steak. Slide the steak around in the pan to caramelize the protein for about 45 seconds, then flip and repeat on the other side. Take your cold butter and throw in a couple tablespoons, then begin basting with the pan tilted on the burner. After your desired temperature has been reached, remove the steak and rest, preferably on a cooling rack so that air can flow freely over the entire surface.

To take it a step further, with the steak cooking, you can add in aromatics like thyme, rosemary and crushed garlic cloves. “This will impart more flavor and then you can take and make a pan sauce after you have removed the steak,” he says. “Add some mushrooms and caramelize with the fat in the pan, and then deglaze with brandy or cognac. From here, you can add in either a stock and reduce down to make a sauce or you can add in heavy cream and reduce down to make a pan cream sauce.”

While a perfectly cooked steak at home is delicious, for the ultimate steak experience, restaurant-quality steaks offer next-level flavor. 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.

As if a perfectly cooked steak wasn’t enough cause to celebrate, Ascend has a special reason to commemorate this July 4, since the date also marks the restaurant’s six-year anniversary. “We will be celebrating every single person here that has made all of this possible over the last six years,” Muehl says. No matter your reason to eat well during this season ahead, an excuse is rarely needed to savor a perfectly cooked, sumptuous steak.

 -Originally published at SeattleTimes.com

2025 USHERS IN A HOST OF INDIVIDUALIZED WEDDING EXPERIENCES

When it comes to planning wedding-related gatherings and celebrations, it’s certainly not one-size-fits-all. Those within the industry keep an eye on timely trends, while sharing tips on how to plan — from the perfect proposal to a celebratory engagement party and wedding reception — in a way that speaks to each individual pair.

Arielle Fernandez, event coordinator at Bellevue’s Ascend Prime Steak & Sushi which held over 40 weddings in 2024, believes there’s much creativity on the horizon for 2025, “with a shift toward more minimalistic décor and a heightened focus on the dining experience and guest engagement.” She’s seen couples embracing personalized touches, like custom floral arrangements that reflect their unique personalities, and walking down the aisle to meaningful songs. Folks are also incorporating such elements into their menu as custom cocktails that embody each partner’s personality — or a dish inspired by a childhood favorite. She feels that all of this adds to “a heartfelt and intimate atmosphere that leaves a lasting impression.”

Alysha Janmohamed, event director at Ascend, has been in the event planning industry for eight-plus years (four of those at Ascend). For the year ahead, she anticipates couples leaning into immersive guest experiences. “This could include interactive food and beverage stations, unexpected entertainment elements like live culinary demonstrations or custom cocktail pairings,” she predicts, adding that at Ascend, they’re fortunate to have options for experiential moments readily available to guests. She adds, “We’ve also noticed a shift toward more daytime weddings and wedding brunches, often featuring fun additions like build-your-own mimosa stations.”

Other event aspects aren’t likely to change, Janmohamed says, like high-quality food and beverage offerings, plus stunning floral arrangements that won’t ever go out of style. “These elements create a strong foundation for any wedding celebration,” she says, “setting the tone for elegance and leaving a lasting impression on guests.”

Over the years, these experts have witnessed countless ways people creatively make the special day (or days) uniquely theirs. One of Fernandez’s personal favorites is when couples honor loved ones who couldn’t be there — by incorporating their dogs into the wedding cake design or dedicating a special station to commemorate a passed loved one. “Whether it’s a reserved seat at the ceremony or a heartfelt display at the welcome table,” she reflects, “these personalized details truly stand out and create lasting memories.”

So where to begin when creating the perfect vibe for one’s own wedding or wedding-related event? Fernandez advises starting with a clear vision board and a realistic idea of your budget and non-negotiables. “While trendy décor can bring energy and fun to the day,” she says, “I always encourage couples to balance it with timeless elegance. Trends come and go, but when you look back at your wedding photos in 20 years, you want them to reflect the same sense of pride and joy you felt on your special day.”

One of the best tips Fernandez can offer is to start with the essentials and work backward. This means finalizing your guest list and venue first, as these are often the most challenging pieces to lock down. “Once those are in place,” she says, “it’s easier to focus on the finer details and create a day that truly reflects the couple’s unique personality. It’s also a great idea to explore different wedding expos, and don’t dismiss the value of wedding magazines; they can provide lots of inspiration and helpful information.”

When couples choose Ascend as their venue, Janmohamed’s priority revolves around ensuring the restaurant team has the ability to bring their vision to life. She highly recommends site tours of the venue before booking, so couples can see firsthand how the space aligns with their expectations and style. “Once booked, we work closely with each couple to understand their vision, personalities and priorities,” she continues. “We focus on the details, décor and customization that make their day uniquely theirs..”

Janmohamed believes that two things consistently create magic: exceptional hospitality and meaningful details. “When couples prioritize guest experience with unforgettable food and personal touches, it creates an atmosphere of connection and joy,” she says. “Also, staying true to their story and weaving it throughout the event makes the celebration feel that much more special.”

-Originally published at SeattleTimes.com 

BRUNCH ON THE RISE: 3 GREAT BREADS FOR MEMORABLE MEALS

Ascend Prime Steak & Sushi pastry chef Christina Larson believes that bread is important to any meal since it sets the entire tone for what’s yet to come. “It’s usually the first thing you eat,” she points out.

“It can either be a delicious, thoughtful bite to get the guest excited for the rest of the meal or an afterthought.”

For this talented chef, a thoughtful bread service indicates that a restaurant is dedicated to excellence for the entirety of the dining experience, and not only focused on the main dish.

At Ascend, where Larson’s been a member of the culinary team since June 2024, breads help elevate both standard weekly brunch rituals and special occasions. She enjoys getting to be creative with ingredients and menu ideas in her role and appreciates the balance between repetition of tasks and the way each day can feel different from the last one.

“In much of pastry, each task is constantly repeated to produce a consistent product,” Larson explains. “This makes sense in my mind. That being said, each day offers new and different challenges and solutions which keeps it interesting and engaging.”

When it comes to springtime brunch breads, guests dining at the restaurant 31 floors above downtown Bellevue are delighted with a seasonal rotation of pillowy pastries and breads, in addition to dishes like the Tempura Lobster Roll Sandwich on sesame seed roll or the Dungeness Crab Avocado Crostino Benedict with togarashi truffle toast.

For general brunch bread enjoyment, Larson makes three suggestions. She first mentions focaccia, since this is such a simple, forgiving recipe for a brunch. It can be a fun way to showcase spring flavors without too much fuss.

Secondly, she highlights biscuits, which she finds to be such a comforting option. They can be served sweet with jam and cream, savory with cheese and herbs, or other complementary ingredients. “Both are delicious, and most people won’t say no to a warm biscuit,” Larson says.

Lastly, Larson is a fan of any sort of twisted roll. “Whether it’s a braided challah or filled babka loaf or an individual twisted knot,” she says, “this bread option offers a wide variety of filling options and is visually beautiful in appearance. It’s great if you want to impress a group.”

Though brunch bread options are endless, Larson picked these three because of their versatility in flavors, which makes serving them appealing for a variety of reasons, too.

“Focaccia is so good served simply with fresh herbs and flaky salt, but you could add any herbs, spices, cheese, etc., depending on the flavor you’re going for,” she says.

As for biscuits, she really enjoys them served warm with butter and jam, but you could also go the savory route and use them as a base on which to build a breakfast sandwich or an eggs Benedict.

“For a twisted roll, I have used miso sesame and cardamom for fillings before, and we are currently making a sweet, black sesame-filled bun for brunch service right now,” she adds. “I would have fun with the filling flavors because the presentation is always impressive.”

So how does a venue like Ascend elevate its bread service, every day but especially during brunch hours in the budding spring season? Larson says they strive to offer guests items that they like and are excited about — then adding an interesting and often unexpected twist. Right now, for example, their weekend brunch bread service includes dashi parmesan puffs, black sesame buns and ube buns.

“Whether you like sweet, savory, salty, chewy,” she says, “there is a taste for every palate there, but with interesting, unexpected flavors like dashi, nori and ube.”

-Originally published at SeattleTimes.com