Sure, San Francisco chef Michael Mina’s softly lit Four Seasons steakhouse offers what you’d expect—big-ticket cuts of Japanese Miyazaki and Angus beef, creamed spinach, a $10 baked potato—but it also flouts expectations. His deputy in Washington, John Critchley, has lent an Asian accent to much of the menu, and it results in some of a recent dinner’s best dishes. A beautiful confit leg of duck was perched atop udon noodles and paired with a Concord-grape-scented riff on naam prik, a Thai condiment. A side of meaty eggplant got a Chinese-inspired sweet-and-sour glaze, while perfectly seared cubes of bigeye tuna were streaked with Vietnamese-style caramel. For dessert, revert to American classics, in the form of a towering root-beer float or a dense brownie served with whiskey-filled sugar capsules. In the always bumping adjacent lounge, you’ll find some of the area’s best cheeseburgers and fries.
Open: Monday through Friday for lunch and dinner, Saturday and Sunday for dinner.
Don’t Miss: Tuna tartare with Asian pear and mint; wedge salad with blue cheese and ranch dressing; charcuterie board; lamb burger; truffled mac and cheese; coco-bean cassoulet with goat; caramel apple with hibiscus; Grape Expectations cocktail, with Pisco and Concord grape.