Red Cow - Seattle

I was disappointed by the Red Cow restaurant. It was very expensive, and I wonder if we just caught them on an off night. The outdoor seating was nice, and their French fries were delicious. The salad was great as well. I recommend sticking with a beer, a order of fries, the salad, and maybe the steamed clams from the Happy Hour menu for better value, as the regular dinner menu is quite pricey for what you get. I'm sorry to say it, but it's not worth the high cost.

The experience at this restaurant was outstanding. The flavors and dishes were very unique and delicious. The service was excellent as well. I particularly enjoyed the Filet Steak, it was fantastic.Overall, I would rate the food 5 out of 5.

Out of all the restaurants owned by Stowell, this one is the least impressive. The steak was tough, the mussels had a strong raw fish odor, and the service was not very welcoming. Currently, How to Cook a Wolf is the top choice in terms of quality and experience. Food rating: 3 out of 5.

What an amazing meal! The 3 course special was amazing and just enough food including dessert! Wonderful old fashioned too!Food: 5/5

Having been to many (and enjoyed) most of ES restaurants, I was hoping that Red Cow would be another good experience. Unfortunately, this was not one of them.Red Cow is nestled in the quaint neighborhood of Madrona and was a place I had been looking forward to trying. The environment is nice, and our waiter was very friendly. We visited in early 2023.The French onion soup was good, but extremely salty. This was difficult to finish, and I struggle to believe that any chef had tasted it before serving. The salad was created with good ingredients, but the almost fishy vinaigrette was unusual and unpleasant.The grilled squash was the best dish of the night and was delicious. I could not fault the mussels either; it went quite well with the fries (which were nice too).Unfortunately, despite Red Cow 's claim to fame of a 'robust offering of steak ', the expensive star of the show was also the biggest disappointment. A great piece of meat, with nice kitchen equipment to create a strong sear (crust was good), yet poorly and unevenly cooked, completely under-seasoned. Requested mid-rare, came mostly raw and slightly blue in the middle. Yes, the cut we chose was more challenging to cook, but isn 't that supposed to be the restaurant 's forte? We waited a while for the steak so why not let it rest a few more minutes before slicing and serving? I found it inexcusable given that the steak came sliced, so the kitchen would have been able to see the doneness immediately and feel how the meat was like when slicing.I 'd recommend saving your time and money, and buy some prime ribeye steaks from Costco instead, plus a meat thermometer, for much better results.As a side note, Red Cow went through the trouble to re-print the entire menu, with a note saying that 4% extra will be added to the prices and retained by the restaurant. Why not just increase the prices on the menu?Unfortunately, I cannot recommend Red Cow and I hope it improves and put some care into making some good steaks.