Ables Steakhouse in Burien: An Exemplary Experience

Ryan Ables has opened an authentic, classic steakhouse in Burien. From the distinctive menu to the jazz music to the serving staff's dress and even Ryan's coat and tie, everything says "welcome" to something special! 

Ables, owner of The Humble Vine, has always wanted to be a restauranteur. "I just love the act of serving in a restaurant, of giving people a great experience," said Ables, who hit the bull's eye.

My wife and I decided to make Ables our 45th-anniversary celebration dinner. We were not disappointed. The small space is intimate, dominated by a throwback wood-and-mirrored bar that says "old school" elegance. 

We began with the Shrimp Cocktail. Now, that might sound mundane, but Jennifer, our server, was so bubbly about it that we had to try it. Wow! Ables uses a Malaysian Sambal sauce rather than the standard cocktail sauce. It is spicier and richer. Served with avocado, it is a great blend of all things savory. We paired it with a very well-crafted Sazerac, and the two just had a love affair of taste. 

It was a hot night, so a big steak did not seem to be the order of the evening. But hey, how do you go to a steakhouse and not have steak? So we tried the "Steak Bites" from the starter section: shaved tenderloin, demi-glace, and crispy shallots. The shallots especially popped in the dish, sweet and crunchy. We paired it with a very nice Spanish Rioja from the glass pour. It was an excellent pairing and carried into the final course.

My wife ordered the Caesar salad, always a standard at a steakhouse. It was perfect, served in the traditional "spears style" with just the right amount of anchovy. 

I ordered the pan-seared Gnocchi in a ratatouille sauce. However, I made the tragic mistake of giving a facial expression of deep pleasure and then offering a bite to my wife. It turns out it was her favorite of the night! So, I ended up enjoying her enjoyment of much of my dinner. Gnocchi, a difficult Italian staple to get right, was fabulous. Wonderful texture and a terrific complement to an unusual way of serving the humble French vegetarian dish of ratatouille. 

Not being a sweets eater, I passed on the dessert menu and ordered a Ruby Port. Knowing there was chocolate on the menu and my wife being a chocolate addict, Port is a good bet, knowing she will want a sip. The chocolate lava was moist and very chocolaty. Ables makes its own caramel, which dotted the rim of the plate and added a great dimension (or so my wife said.)

Overall, Ryan has bestowed Burien with a wonderful gift. It has been a long time since Burien has had an authentic steakhouse. As the summer fades and the cold weather comes, make Ables a regular on your dining-out list. You will experience great food and warm hospitality!