News & Politics

Taste of the ’60s: 8 Vintage Dishes We Love

Where to find quenelles, filet Rossini, and other delicious flashbacks.

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.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.