Whether it’s retro travel (Chevy Chase) or rustic fishing camp (Alexandria and Rockville), Clyde’s has a different look in each locale. Menus straddle old and new with a nod to farm-fresh and well-priced monthly specials, but beware of anything fusiony.
What to get: Pear-and-frisée salad; hot steak salad with feta; turkey burger; Parmesan-crusted trout; Wagyu pot roast with root vegetables; monthly specials of crab cakes, lobster, rockfish, and filet mignon; seasonal produce specials.
-March, 2008
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.
