The banquettes stay crowded at this three-month-old supper-clubby steakhouse, but it’s more about the jazzy scene than the food. A porterhouse looks wonderfully crusty but lacks meaty flavor; ditto the filet mignon. You have a choice of six thick crusts—such as bleu cheese or horseradish—but they’re bland, too.
What to get: A deep bowl of onion soup; goat cheese baked with tomatoes and basil; a thick slab of prime rib; Key-lime pie.
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.
