Charlie Palmer Steak

Frommer's Review

Washington restaurant critics continue to give Charlie Palmer Steak (or "CP Steak," if you want to be cool) high marks, both for its seafood entrees, like the Maine lobster poached in butter fondue, and for its steaks. Beef predominates, from the excellent wagyu sirloin to the rib-eye "cowboy cut," with "progressive American" veal, pork, fish, and fowl dishes splitting the rest of the list. The only steakhouse on Capitol Hill, CP Steak is more elegant than one might expect. Its dining room has three fireplaces, deep-cushioned couches, and intimate seating areas. The ceilings are high, the rooms expansive. It's a place to see and be seen -- in big groups, preferably. The bar and lounge are made for circulating. The most provocative feature is the glass-walled wine storage "cube," which appears to float upon a shallow pool of water; the inventory stocks 10,000 bottles of exclusively American wines, representing every state. Guests survey the wine list via the eWinebook, a kind of Palm Pilot that allows you to scroll through the selections, while a sommelier is on hand for consultation. The restaurant advertises that it overlooks the Capitol, but views are seasonal: In winter, you'll see more of the Capitol than you do in summer, when only the Capitol dome and the grounds are visible. CP Steak also offers a Sunday brunch, when it serves the most decadent steak and eggs in town.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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