The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.
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.
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.
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.
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.
A perfectly marbled cut of beef is no farther away than Washington's Morton's The Steakhouse. No need to miss out on Morton's The Steakhouse just because you are avoiding fat or gluten. The restaurant has plenty of options that can accommodate your dietary needs. Enjoy a drink with your dinner — Morton's The Steakhouse has a full bar to serve up a glass of wine, beer, or more. Bring your whole brood to Morton's The Steakhouse, where families can dig in to tasty and kid-friendly fare together. For your next big bash, consider hosting at Morton's The Steakhouse, a great space for big groups with a private room to boot. Enjoy the beautiful weather while you chow down — with outdoor seating, Morton's The Steakhouse is a great summer destination.
If you need to get somewhere fast, the restaurant also serves up grub to go. You can also serve food from Morton's The Steakhouse at your next party — the restaurant offers catering.
Hand your keys to the valet driver, or pull into your own space in the neighboring lot. Street parking is also an option.
Morton's The Steakhouse can be pricey, so plan accordingly. The restaurant serves breakfast, lunch, and dinner, but it's the dinner menu that really draws the crowds.