We Know Where The Beef Is

For years, so many people in DC food media have bristled anytime someone referred to Washington as a “steakhouse town” or worse…a “meat and potatoes town.” The implication always felt a little dismissive, as though the city lacked creativity or culinary range.
Um…have you all looked around lately?
Because over the last year or so, DC has fully entered a new era of the steakhouse. But! This is not the old cigar smoke, expense account, boys-club version. This new generation is pretty glam, chef-driven and -shocker- martini obsessed. 
Flames are shooting from open hearths. Dry-aged ribeyes are rolled through dining rooms like trophies. And, the rooms are sexy and boisterous. 
DC is not just embracing steakhouse culture again, it is fully luxuriating in it.

Here’s who’s defining the current steakhouse moment:

Acqua Bistecca: Michael Mina’s Italian-inspired chophouse at City Ridge is the sexy younger sibling to 
Ox & Olive: Chef Ryan Ratino’s Georgetown steakhouse may be the cheffiest steakhouse in DC right now. Super-luxe setting. Beef Sommeliers and caviar-topped hot dogs and serious martini program. Pro-tip: You’ve never seen a carrot cake quite like this
Bazaar Meat: José Andrés transformed the former Bazaar space at the Waldorf Astoria into a maximalist meat palace complete with giant cuts of beef, jamón displays and tableside theatrics. And chef’s famous foie gras cotton candy still graces the menu. (That’s your Pro-tip reminder)
Bouboulina: A beautiful and buzzy steakhouse smartly hidden in Pike & Rose. From the team behind Cava, Melina and Julii, expect massive cuts designed for sharing, a fantastic wedge strewn with lobster and a glamorous dining room that is a power dinner destination. Pro-tip: Save room for the chocolate cake.
Brasero Atlántico: The Argentinian live-fire concept in Georgetown brings South American steakhouse energy into the mix with wood-fired meats, dramatic cocktails, and the sexy late-night energy tied to the Florería Atlántico team. Pro-tip: The bread. Order it, but don’t fill up on it.
Bully Spanish Steakhouse: Chef Pepe Moncayo’s West End newcomer brings a distinctly Spanish point of view to the modern steakhouse movement. Paprika-rubbed steaks, conservas, paella, and smoky Mediterranean flavors woven throughout the experience. Pro-tip: The adjoining Torito bar keeps the scene lively with samovars of sangria.

And while the newcomers are flexing hard, the classics still absolutely deserve their flowers:

Bourbon Steak: Still one of the best power dining rooms in the city. Michael Mina’s duck fat fries remain iconic and the room somehow manages to feel luxurious without trying too hard.
St. Anselm: A little butcher shop meets neighborhood steakhouse, but consistently one of the most satisfying steak dinners in the city.
Joe's Seafood, Prime Steak & Stone Crab: A classic celebratory dinner spot that still delivers exactly what people want from a steakhouse night out.
Del Frisco's Double Eagle Steakhouse: The quintessential downtown business steakhouse. Big room. Big wine list. Big steaks. Still packed.
The Prime Rib: Old-school glamour that is still here. Dark wood, piano music, martinis, and classic steakhouse service.

We are not done yet. DC still has more steakhouse swagger on the way with RPM Steak preparing to enter the market, Fabio Trabocchi reportedly working on his own luxury steakhouse concept, and whispers of even more high-end live-fire dining headed into the city.

What we find interesting is that these new places are not your grandfather’s steakhouses anymore. Yes, there are still wedge salads and giant ribeyes and martinis icy enough to hurt your feelings. But now there’s caviar service, fantastic soundtracks, and design-forward dining rooms. These chefs are bringing real personality into the experience. And what can we say, we are eating it up.