Tucked away in the heart of Gilman Village in downtown Issaquah you will find Flat Iron Grill. It is owner Sean Quinn’s not-so-traditional take on a steak & seafood grill with the addition of some South American twists.
You will not find the classic steak sauce of America but chimichurri, the traditional condiment found in Argentina. You will also find great combinations of flavors in every dish from the Quinoa salad to the Flat Iron steak to the Black Cod. The kitchen crew work hard to put out amazing dishes utilizing as much regional and organic product as they can and the latest in modern cooking technology.
The dining area is a comfortable industrial-rustic room featuring classic and modern guitar music, red ceilings, warm colored walls and spattering of metal work from Gagnon Welding, giving it a not-at-all pretentious but a welcoming ambiance that makes you wanting to come back. All throughout the space you will find beautiful black and white photographs of local Washington destinations taken by local artists. The cozy bar features a large collection of American Whiskies, great local beers on tap and highly rated bottle beers from all over the United States and Europe. The wine list is priced to allow the guest to be able to enjoy a great bottle during their dining experience for not the price of any other restaurant – anywhere.
With no busy, noisy streets or parking lots Flat Iron Grill’s large deck is the ultimate destination to enjoy the great happy hour and sunny days with friends and family. Another amenity is the private dining room that can accommodate up to 26 for anything from business, holiday or rehearsal dinners to meetings and even sporting events on the rooms’ private television.
With more than 25 years in the restaurant business, Sean worked as the Executive Chef at Daniels Broiler in Bellevue and El Gaucho in Tacoma. In 2004, he helped create Asado – an Argentine steakhouse voted “Best New Restaurant” by The Tacoma News Tribune. Sean and wife Barb, long time Snoqualmie residents, have committed to providing a quality, affordable restaurant close to home and give their guests a great dining experience without having to travel to Bellevue or Seattle.
Executive Chef – Jeff Olsen
Chef Jeff began his culinary career in an Issaquah-area BBQ restaurant where he learned the art of creating tender and flavorful meat through slow cooking processes. He’s built his cooking repertoire at several notablerestaurants around the Seattle area including a Korean/Sushi Bar and an upscale American restaurant, two places that take great pride and care into the product they serve.
A graduate of the Washington State University School of Hospitality Business Management, Chef Jeff came to the Flat Iron Grill in 2013. He brings with him a wide range of proficiency in food styles and a love for Mexican, South American and Asian influences. When not creating and preparing great dishes, Chef Jeff enjoys the outdoors, fishing and skiing. He is also an avid sports fan, cheering on the Packers and Cougs, win or lose.
Sous Chef – Joseph Cretella
Born in Florida, Joe made his culinary debut in Virginia Beach at the Smokehouse and Cooler. After relocating to Seattle, Joe became the Sous Chef at The 5 Spot in 2008, later The Hi-Life in Ballard and then moved to Coastal Kitchen in February of 2012 and became the Head Chef at Coastal in January of 2013. In April 2013 Joe won 1st place in Local 360′s oyster shucking competition Chef’s category. The Flat Iron Grill welcomed Joe in December (we love his sunny disposition, culinary creativity, attention to detail and his desire to delight his guests).