Steakhouses in Hillcrest Heights

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Whether you're jonesing for a prime porterhouse or juicy rib eye, Washington's Ray's The Steaks at East River has you covered. If you're avoiding fat or gluten, you can still eat well at Ray's The Steaks at East River, which offers a number of low-fat and gluten-free choices. Ray's The Steaks at East River's fully stocked bar is a perk for patrons who enjoy a fine wine (or more) with their meal. Little ones are just as welcome as their parents at Ray's The Steaks at East River.

If time is of the essence, Ray's The Steaks at East River's take-out option may be a better fit.

If your preferred mode of transit is of the two wheel variety, you're in luck — there's tons of bike parking outside the restaurant.

Ray's The Steaks at East River's mid-priced fare will typically cost you about $30 per person or less.

3905 Dix St NE
Washington,
DC
US

An evening at Tokyo Japanese Steak House generally includes dinner and a show, but it?s not live music or dancing, and each group of diners gets their own performance. Guests sit down at U-shaped tables built around grills, where chefs theatrically slice, toss, and sizzle teppanyaki dishes. Guests can choose a single protein or a combination?including filet mignon and shrimp?which are seared amid plumes of steam and fire before their very eyes. More mellow meals take place at the sushi and noodle bar, where patrons look on as chefs meticulously build smoked salmon nigiri and Japanese lasagna, a baked California roll with secret sauce.

The dishes pair perfectly with their slew of Asian-inspired drinks. In addition to pouring sake and Sapporo, the bartenders mix specialty cocktails, such as the Tokyo sunrise with tequila, plum wine, and pineapple juice.

66 Canal Center Plaza
Alexandria,
VA
US

Franklin D. Roosevelt, Amelia Earhart, Robert Frost, and Calvin Coolidge were some of the first inhabitants of the walls of Occidental Grill & Seafood, where their autographed photos have since been joined by more than 1,500 statesmen, power brokers, and celebrities. Throughout the restaurant’s nearly 110 years in business, its various menus have served as a mirror to the major events of the 20th century, from the conserved portions that addressed the food shortage during World War I to the 1924 victory banquet for the World Series–winning Washington Senators. Today, following a massive renovation in its 100th year, executive chef Rodney Scruggs achieves the difficult task of paying homage to the past in forward-thinking dishes. Scruggs himself boasts quite the history in the culinary realm. His first job after studying culinary arts at Newbury College was—perhaps not so coincidentally—the Occidental, where he worked his way from a line cook to an executive sous chef. His career led him through some of the area’s most notable eateries before he returned to the Occidental, where he furthers simple combinations of fresh, local ingredients with refined touches and careful preparation. To wit, crispy soft-shell crab is accompanied by a sweat-pea puree, and roasted virginia rack of lamb hails from Border Springs Farm and sits beneath a coating of demi-glace. In addition to American craft beers and wines from around the globe, diners can honor the eatery’s legacy by sipping classic cocktails such as a rickey from Washington circa 1883 and a sidecar from 1920’s London. Surrounded by the aforementioned autographed photos, the main dining room exudes old-school elegance. From high, recessed ceilings, ornate bowl-shaped chandeliers dangle over white tablecloths in front of burgundy leather booths and windsor chairs. The wine room has a slightly darker décor, as the wine bottles lining the walls reflect the rich-chocolate color of high-backed leather chairs.

1475 Pennsylvania Ave NW
Washington,
DC
US

Nestled in the U Street Corridor and surrounded by restaurants that serve small plates, the owners of Lost Society prefer to think big with respect to both their eatery’s dishes and ambience. They commissioned Joseph Evans—formerly the executive chef of Smith & Wollensky’s DC location—to bring his expertise in creating a set of steak-centric menus that rely on local produce, dry-aged and certified-Angus beef, and regional seafood. To start, the richness of Wagyu beef carpaccio is cut by grapefruit and pea tendrils, and fried oysters get an upscale twist with a worcestershire beurre blanc and smoked maple hot sauce. Ten-ounce filets and 12-ounce sirloins come topped with herb butter, and blackened catfish is accentuated by a scallion cream sauce.

But the artfully plated dishes comprise only half the appeal that lures Lost Society’s trendy clientele. Design consultants Olvia Demetriou and Melinda Nettelbeck of hapstak demetriou + transformed the restaurant’s two stories into a space that balances modern elements with nods to the Victorian-era underground. The dining room lives on the first level, where studio lighting bounces off brocade banquettes, framed spy mirrors, and wallpaper patterned with the faces of ladies in elegant hats. Diners lounge on the purple and yellow couches lining exposed-brick walls before retreating upstairs to see the chandeliers hanging above the neutral-toned bar and roof deck. To seal in the supper-club experience, they sample signature cocktails—such as a lychee martini or jalapeno margarita—some of which are created by recipes that are more than 100 years old.

2001 14th St NW
Washington,
DC
US

At Smith & Wollensky Steakhouse, it?s not unusual to spot a movie star sipping martinis or a politician savoring their first bite of a juicy porterhouse. And the menu at this classic American steakhouse?which operates in eight cities across America?is just as impressive as the clientele it attracts. At each location, an Executive Chef expertly prepares USDA Prime dry-aged steaks and stacks shellfish bouquets with lobster, oysters, and other marine delicacies flown in fresh daily.?Savor classic cocktails or choose from an award-winning wine list, which includes Smith & Wollensky's exclusive Private Reserve?Cuv?e Meritage or Sauvignon Blanc. And if you want an excuse to linger, each location's resident Pastry Chef whips up mouthwatering specialty desserts, featuring the Gigantic Chocolate Cake and Coconut Layer Cake.

Don't Miss:

  • The Steak. The USDA Prime steaks are dry-aged for up to 28 days and butchered in house by Smith & Wollensky's chefs, which means diners can expect tender?and well-marbled cuts.?
  • The Seafood. The restaurant's fresh seafood is arranged in tiered towers of ice-cold oysters, crabmeat, and littleneck clams or in starters like a colorful column of tuna tartare.
  • The Wine. Wine Spectator consistently honors Smith & Wollensky?s sophisticated wine lists with top ratings and their "Award of Excellence."
1112 19th St.
Washington,
DC
US

Whether you're in the mood for a New York Strip or a juicy tenderloin, you'll find plenty to like at Washington's Morton steak house. Morton steak house is also a good option for those with special dietary needs, offering both low-fat and gluten-free items on the menu. Morton steak house also operates a bar, so a round of drinks with dinner is not out of the question. Got a big family? Tons of friends? An entire soccer team? Consider the private room at Morton steak house, where large groups can get together to celebrate life's biggest milestones. For comfortable outdoor service, Morton steak house sets up a seasonal patio.

If you're strapped for time, take out food from Morton steak house. A catering menu is also available if you're looking to dazzle the visitors at your next shindig.

Valet service is offered in the lot next door, where patrons can choose to park their own vehicles as well. When the lot gets busy, diners can turn to street parking. Hop on public transit if driving's not your speed; accessible stops include Farragut North Metro (Red), Farragut West Metro (Blue, Orange), and Mcpherson Sq Metro (Blue, Orange).

Save Morton steak house for a splurge since prices for a meal can run upwards of $50.

1050 Connecticut Ave NW
Washington,
DC
US