Wood beams and Native American folk art give these large dining rooms—part of the local Great American chain—a rustic feel. Beers are handcrafted, and the food is American comfort cooking in lumberjack-size portions. Besides regulation drafts of beer, flights with five tiny glasses of different brews for sampling are also available.
What to get: creamy corn-and-crab chowder; crunchy chophouse salad with buttermilk dressing; hickory burger; roast chicken with brown-butter sauce; prime rib with house-made horseradish (you have to ask for it); rib eye marinated in pale ale; loaded baked potato; mashed Red Bliss potatoes; sweet-potato fries; deep-dish apple pie.
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.
