Cuisine: Culinary titan Charlie Palmer espouses a brawny aesthetic—precious arrangements and portion control be damned. But this steakhouse, one of 11 restaurants in his empire, isn’t all dry-aged, salt-crusted slabs of beef and trays of shellfish on ice. Palmer and his protégé, chef Matt Hill, give equal time to tuna tartare, roast chicken, and other bistro-leaning dishes.
Mood: It’s hard to find a more majestic space to dine in, particularly at night—the glass along the front wall allows for glimpses of the glowing Capitol dome. And there’s prime people-watching, from politicos in the bar to fat cats springing for bottles of cellared Cabernets in the dining room.
Best for: An expense-account lunch or dinner.
Best dishes: Seared foie gras with apples; coriander-crusted Kona kampachi; fresh oysters on the half shell; bone-in, cowboy-cut rib eye; porterhouse for two; side dishes of Parmesan-tomato gnocchi, sautéed hen-of-the-woods mushrooms, and potato purée.
Insider tips: The lunch deal—three courses for $25—is among the best in town.
Service: •••
Open Monday through Friday for lunch and dinner, Saturday for dinner. Very expensive.
See all of 2009's 100 Best Restaurants
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
