Bobby Van’s Steakhouse
Washington, D.C.
In this age of nouvelle cuisine, it’s heart-warming to know that Washington still is a red meat town. How else can you explain the artery-clogging congestion of downtown steakhouses? Within the past six months, three new beef tenders have entered the D.C. meat market. New York’s Smith & Wollensky recently opened a chophouse on 19th Street (just a few blocks from Morton’s, Sam & Harry’s, and the Palm) as well as a sister restaurant, Maloney & Porcelli, on Pennsylvania Avenue (next to Capital Grille), that offers steaks and modern Manhattan fare.
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