Charlie Palmer Steak

D.C. politicians and plainclothes alike flock to this dramatically high-ceilinged steakhouse on the Hill, where executive chef Mike Ellis turns out excellent cuts of beef, from cowboy-cut rib-eyes to Wagyu strips. Before digging into the main course, sample one of the restaurant’s excellent seafood starters, like cold blue crab cocktail or poached prawns with lemon aioli.