With mahogany paneling, leather booths, and elegant bars, these restaurants—owned by mogul Ted Turner—have the feel of pricier steakhouses.
What to get: Choose between free-range beef and leaner, heart-healthier bison for steaks and burgers. On the roster of sides, zone in on crisp salt-and-pepper onion rings with a creamy horseradish dipping sauce. Ask about the dessert of the day—it might be the “nutty apple crisp,” a wide bowl of fresh sliced apples, streusel, and pecans baked to order.
Executive Food Editor/Critic
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.
