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Taste of the ’60s: 8 Vintage Dishes We Love
Where to find quenelles, filet Rossini, and other delicious flashbacks. By Anna Spiegel
Comments () | Published November 8, 2013
The baked Alaska flambé at Mintwood Place. Photograph by Scott Suchman.

1. Baked Stuffed Shrimp

Crisfield Seafood Restaurant (8012 Georgia Ave., Silver Spring; 301-589-1306)

Founded in 1945, this stalwart still serves dishes like those popular in its opening year, including crab-stuffed shrimp with a buttery crumb crust ($25 per platter).
 

2. Crab imperial

Johnny’s Half Shell (400 N. Capitol St., NW; 202-737-0400)

This casserole-like classic was once as ubiquitous as the crabcake. Johnny’s reminds us why with its rich house version ($31).
 

3. Pike quenelles in lobster sauce

La Chaumière (2813 M St., NW; 202-338-1784)

Regulars at this Georgetown old-timer never tire of its delicate fish dumplings in a robust lobster sauce ($19).
 

4. Baked Alaska flambé

Mintwood Place (1813 Columbia Rd., NW; 202-234-6732)

This ice-cream cake inspires nostalgia in and of itself. That waiters ignite its meringue dome tableside, using flaming Chartreuse, makes it all the more special ($8).
 

5. Châteaubriand

L’Auberge Chez François (332 Springvale Rd., Great Falls; 703-759-3800)

Béarnaise-coated, center-cut filet for two still symbolizes the height of elegance at this 59-year-old favorite ($160).
 

6. Strawberries Romanoff

The Prime Rib (2020 K St., NW; 202-466-8811)

Chase a martini-and-steak lunch with a luxurious dessert of orange-liqueur-marinated strawberries and whipped cream ($15).
 

7. Filet Rossini

Ray’s the Steaks (2300 Wilson Blvd., Arlington; 703-841-7297)

These butter-sautéed filet-mignon medallions—topped with truffled porcini mushrooms and marrow-enriched wine sauce—exemplify old-school decadence ($40).
 

8. Liver and onions

Ris (2275 L St., NW; 202-730-2500)

Forget the grim diner version. Chef Ris Lacoste’s Thursday special dresses up hearty calf’s liver and sautéed onions with sherry and bacon ($20).
 

This article appears in the November 2013 issue of Washingtonian.

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Posted at 11:58 AM/ET, 11/08/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Articles