Best Steak Restaurant for Father's Day

[LaShanta]

Good Morning Foodies!

I am trying to find the best steakhouse (or restaurant with the best steaks) to take my Dad for Father's Day. We did Capital Grille last year and he absolutely loved it!

I am thinking either The Prime Rib or Charlie Palmer, but I really wanted to stay under $200 for everything, including tax and tip. I think that monetary limitation may put me out of the range of both of these places.

I also considered Ray’s The Steaks but I have never been there and it sounds like the atmosphere may be too casual for a special occasion celebration place. Please let me know if that is an improper or mistaken characterization.

Since no one knows food like the DR.com crew, I hope you have some sage advice to offer.

Gratefully,

An eager-to-please daughter.

[mxyzptlk]

My two votes are (in order of preference):

1. Ray's. I don't think it's too casual for a celebration place at all.

2. The Palm on 19th and L in DC. For some reason, the food tastes better at this one than the one in Tyson's. I know it's a chain and whatnot, but I really do like their prime rib...

[Jacques Gastreaux]

I believe Ray's is closed on Sundays now (assuming you wanted to go on a Sunday).

I would check out Sam and Harry's, and Smith and Wolensky's. The board seems to be of the mind that Morton's is good too, but only if someone esle is paying (good for your Dad then, but not so good for you). Also, Michael Landrum from Ray's says that Corduroy has the best steak in town, high praise indeed.

[Escoffier]

Good Morning Foodies!

I am trying to find the best steakhouse (or restaurant with the best steaks) to take my Dad for Father's Day. We did Capital Grille last year and he absolutely loved it!

I am thinking either The Prime Rib or Charlie Palmer, but I really wanted to stay under $200 for everything, including tax and tip. I think that monetary limitation may put me out of the range of both of these places.

I also considered Ray’s The Steaks but I have never been there and it sounds like the atmosphere may be too casual for a special occasion celebration place. Please let me know if that is an improper or mistaken characterization.

Since no one knows food like the DR.com crew, I hope you have some sage advice to offer.

Gratefully,

An eager-to-please daughter.

It's awfully hard to go wrong with Ray's. What it lacks in "atmosphere" is more than made up by the quality and taste of the steaks. It's hard to go wrong with a $50 chateaubriand (more than enough for the two of you) and there's a damn fine wine list that you can explore with the unused $150.

[Waitman]

I love Ray's of course, but it being closed is a drawback, and it's entirely possible that the Ray's style is not for someone in search of a "traditional" steakhouse atmosphere -- a little more lush and a little less frenetic. Depends on your definition of "special."

I, too, like The Palm. Despite its chain status, it has had its own personality for almost four decades. The atmosphere is perhaps better than the steaks, I admit, though the steaks are not bad at all. If you reserve there, specify that you want the main, or back, room, which is where all the cool people sit.

I also like Sam and Harry's, across the street from the Palm. The Cajun Prime Rib, with blackening spice and a sour cream-horseradish sauce is spectacular. Long wine list.

Two places that have disappointed are Smith & Wollensky's and Ruth's Chris.

[goldenticket]

I haven't tried the steaks there myself, but I've heard good things about them at Del Merei Grille. I believe others may be able to provide more details. The space is nice, not luxe, but comfortable and stylish. Prices are pretty reasonable, compared to the "steakhouses". (don't be put off by the strip mall exterior). For dessert you could head down the road to the Dairy Godmother

And another one I've not tried, and a 'not open on Sunday' option... not too long ago I sat next to a couple at the bar at Restaurant Eve. They both ordered the ribeye and said that was their special occasion meal - birthdays, anniversaries, whatever. It is on the bistro menu - maybe you could take dad out on Saturday night for an early Father's Day celebration.

[Miguelito]

Charlie Palmer's is good. Atmosphere might be a bit contemporary if you're looking for old-school-style dark wood etc. Quality wine list (and a pretty cool looking "floating" wine cellar) and good service.

If you want the old-school atmosphere, you oughta consider the Caucus Room along with the other places that have been suggested.

Gotta agree that Ruth's Chris can be a disappointment. It start to feel a bit like a "McSteakhouse" a few years ago, IMHO.

[Jacques Gastreaux]

The experiences at Sam and Harry's and Caucus Room are likely to be similar as the two restaurants are related.

[Joe H]

The Prime Rib would be my first choice with Charlie Palmer's second. For Father's Day celebratory atmosphere is of primary importance to, I believe, most. Still, I would be very careful, especially if the Prime Rib has three or more seatings as they typically do on Valentine's Day. This is a Chowhound post of mine from an experience on Valentine's Day of 2004:

http://www.chowhound.com/midatlantic/board...ages/32271.html

If there are no restrictions the Prime Rib would be my first choice: it is swanky with black leather, chrome, mirrors, a pianist and oversized floral arrangements. The food is excellent with some of the best sides in the city; the wine list is extremely fair and deep. Outstanding lump Maryland crab cakes in addition to the namesake superb Prime Rib.

But I'll never go near there again on a day when they churn people through as they did on this visit. I am also not a fan of the Caucus Room but do like the Capital Grill, especially the one in Tyson's.

[JLK]

I'm a big fan of Charlie Palmer Steak (as is my own dear old Dad). Price-wise, you'll cut it close depending on how many sides you order, wine, etc., but I think it's worth the price.

I have really enjoyed my meals and Ray's, and I think my parents would be very comfortable with the atmosphere, but the no reservations policy would stress me out if I had my parents in tow. They enjoy a leisurely drink at the bar (I don't know how much they'd like Guajillo though), but when they're ready to eat, well, they are READY.

Notti Bianche is most definitely not a steakhouse, however when I go there, I'm apt to order whatever delicious preparation of hangar steak is on offer. Love that spot (and Poppa JLK approved too).

[Josh Radigan]

The Capital Grille Tysons is my vote. Make the reservation, and ask that Gordon stop by and say hello. The Charming GM is one of the best in the business and really knows how to make people feel welcome in his place.

[DonRocks]

The following posts have been split into other topics:

The Caucus Room (porcupine)

Dino (deangold)

[aklewis78]

I'm also partial to Charlie Palmer, which is not open Sunday evenings, and the Palm on 19th, which is. You can do either for under $200 if you stick to a glass or modest bottle of wine.

Although not a steakhouse, Ceiba serves a nice cowboy cut (ie, bone-in ribeye) with a very tasty chimichurri sauce. It's less expensive than Palmer et al, and you'll have more interesting non-steak options if that's your thing.

One more thing worth considering -- instead of Saturday or Sunday dinner, see if you can both take that Friday afternoon off and hit either Palmer or the Palm at lunch. You'll pay less than at dinner and enjoy the same great DC power scene. And IMHO there are very few things more satisfying than tucking into a big ribeye and bigger cabernet while the sun's still out.

[KOK]

I'll also vote for The Capital Grille Tyson's. Great overall experiance.

The Palm serves an excellent steak, and I love the aglio & oleo green beans, but unless you're somebody (i.e. an old congressman with eye candy on your arm) there's a good chance you'll be put at the extremely crowded side tables and that won't be good for privavcy.

Thanks,

Kevin

[DLB]

I'm also partial to Charlie Palmer, which is not open Sunday evenings, and the Palm on 19th, which is. You can do either for under $200 if you stick to a glass or modest bottle of wine.

Although not a steakhouse, Ceiba serves a nice cowboy cut (ie, bone-in ribeye) with a very tasty chimichurri sauce. It's less expensive than Palmer et al, and you'll have more interesting non-steak options if that's your thing.

One more thing worth considering -- instead of Saturday or Sunday dinner, see if you can both take that Friday afternoon off and hit either Palmer or the Palm at lunch. You'll pay less than at dinner and enjoy the same great DC power scene. And IMHO there are very few things more satisfying than tucking into a big ribeye and bigger cabernet while the sun's still out.

harlie Palmer is now open on Sunday. I have a reservation for this coming Sunday. They just started serving dinner a few Sundays ago

[mxyzptlk]

Just had a thought... what about Fogo de Chao? A someone unconventional steakhouse...

[Meaghan]

Assuming the menu hasn't changed, take your Avante-Guard dad to Buck's Fishing & Camping for steak. You can pop into Politics & Prose to do some magazine browsing after dessert...

Hell. Is it open on Sundays?

[Al Dente]

Assuming the menu hasn't changed, take your Avante-Guard dad to Buck's Fishing & Camping for steak. You can pop into Politics & Prose to do some magazine browsing after dessert...

Hell. Is it open on Sundays?

That is a damn good steak.

[ScotteeM]

Has anyone been to the steak restaurant in the Ritz Carlton Tysons Corner? It's across from Maestro. I haven't been, but it looks like a nice place when I walk by.

[Jacques Gastreaux]

Bottom line, when it comes to finding a good steak in the DC area, it is a veritable embarrassment of riches. The important thing is that you will be enjoying your steak with your father on Father's Day, which really is the more important factor. He will enjoy the meal regardless which place you pick.

[JLK]

Fleming's? I just went with coworkers. The food was fine, sometimes good, but the service was as obsequious as I've ever experienced. We just wanted him to go away.

Has anyone been to the steak restaurant in the Ritz Carlton Tysons Corner? It's across from Maestro. I haven't been, but it looks like a nice place when I walk by.

[ScotteeM]

Has anyone been to the steak restaurant in the Ritz Carlton Tysons Corner? It's across from Maestro. I haven't been, but it looks like a nice place when I walk by.

Fleming's? I just went with coworkers. The food was fine, sometimes good, but the service was as obsequious as I've ever experienced. We just wanted him to go away.

No, not Fleming's. That's on Chain Bridge Rd. The Steak House is a restaurant in the Ritz Carlton Hotel, off of the main lobby, across from Maestro. I've never been, because I can't seem to get my feet to go anywhere but into Maestro when I'm there. I was just curious about it.

[LaShanta]

Bottom line, when it comes to finding a good steak in the DC area, it is a veritable embarrassment of riches. The important thing is that you will be enjoying your steak with your father on Father's Day, which really is the more important factor. He will enjoy the meal regardless which place you pick.

So I see! wow!! You guys (and gals) are the greatest resource!!

And yes, my Dad will be very hpapy with whatever we do. As of now, I'v enarrowed it down to The Palm and Charlie Palmer.

Thank you soooooooo much for ALL your help!!

Peace & Blessings.

[DLB]

So I see! wow!! You guys (and gals) are the greatest resource!!

And yes, my Dad will be very hpapy with whatever we do. As of now, I'v enarrowed it down to The Palm and Charlie Palmer.

Thank you soooooooo much for ALL your help!!

Peace & Blessings.

I think Charlie Palmer is a good bet. I was just there last night to celebrate my wife's graduation from Law School. All in our party enjoyed the food and the atmosphere is really nice. I did not think the service was as attentive as I would have like it to be, however I understand It's difficult to manage a 10 top. I had the very good bone in rib-eye, which I think half the table ordered and the other half had the Duo of Beef, which I had on a previous trip a few weeks ago, It's a boneless beef short rib, and a fillet. For dessert I would recommend the mixed berry cobbler, sorbets or ice cream, and the pineapple upside down cake. I really like the cobbler, as none of fruit was over cooked. The manager escorted us up to the roof after dinner for an awesome view of DC. It's most likely the best view of the Capitol Building in the city

[Jacques Gastreaux]

If you ultimately decide on Charlie Palmers, be aware that there is no corkage if you bring in a bottle of wine made in the USA.

[LaShanta]

If you ultimately decide on Charlie Palmers, be aware that there is no corkage if you bring in a bottle of wine made in the USA.

I've never done BYOB before, but with a $200 dinner, this may be a good time to try it.

So let me understand....... I can go to a liquor store, get a 10$ bottle of wine that is made in the US and bring it in the restaurant with me? Will they open and serve it for me or do I just ask for 2 wine glasses and do the pouring myself?

This sounds great!!

[DLB]

I've never done BYOB before, but with a $200 dinner, this may be a good time to try it.

So let me understand....... I can go to a liquor store, get a 10$ bottle of wine that is made in the US and bring it in the restaurant with me? Will they open and serve it for me or do I just ask for 2 wine glasses and do the pouring myself?

This sounds great!!

Just don't buy a bad $10 bottle They will provide the glasses and open for you.

[mdt]

I've never done BYOB before, but with a $200 dinner, this may be a good time to try it.

So let me understand....... I can go to a liquor store, get a 10$ bottle of wine that is made in the US and bring it in the restaurant with me? Will they open and serve it for me or do I just ask for 2 wine glasses and do the pouring myself?

This sounds great!!

While you probably can do that, please don't. Buy a wine that is NOT on the restaurant's list and something that shows a little more, um, respect.

[Mrs. B]

Waitman and I dined at CP last Thursday with FIL, MIL and cousin. The service was pleasant but a bit bumpy. The initial wait for cocktails exceeded what I deem resonable (no more than 10 min. please). The FIL (who kindly picked up the check thus making everything taste better) raved about his steak. So there you have it, that Dad, who is the quintessential steak and potatoes guy, loved the place.

I thoroughly enjoyed the truffled twice baked potato as a starter (comfort food) The cheesey layer of grueyere (I think) was especially tastey. I had the slab o' foie app as a main and had enough to nibble on for breakfast the next day and liked it more in the morning as it seemed just a skoosh underdone but was delish chilled. I think the cheese service price was a little step for the serving size ($10 for 3 rather tiny wedges). The space is quite lovely, the chairs comfortable enough. I would be happy to go again on someone elses dime. On my dime, where else but Ray's?

[Barbara]

I've never done BYOB before, but with a $200 dinner, this may be a good time to try it.

So let me understand....... I can go to a liquor store, get a 10$ bottle of wine that is made in the US and bring it in the restaurant with me? Will they open and serve it for me or do I just ask for 2 wine glasses and do the pouring myself?

This sounds great!!

This is the time to get a bottle more expensive than you might normally buy. $10 wine (retail) will mark you as a rube. If you live in the city, go to Bell Liquors on M Street (between 18th and 19th Streets). Tell the guy there where you are going and what you need. They will help you out. Or, just call Joe Riley at Ace Beverages. He'll steer you right, too.

[Jacques Gastreaux]

This is the time to get a bottle more expensive than you might normally buy. $10 wine (retail) will mark you as a rube. If you live in the city, go to Bell Liquors on M Street (between 18th and 19th Streets). Tell the guy there where you are going and what you need. They will help you out. Or, just call Joe Riley at Ace Beverages. He'll steer you right, too.

Or swing by Schneider's of Capital Hill on the way. But if dining on Sunday, it would be best to shop the day before because most decent wine purveyors will be closed on Sunday. And I agree with Barbara, regarding the appearance or bringing a $10 bottle of wine. If you bought a bottle for $50, it likely would cost double or more than that on a wine list. And it is father's day.

[DanCole42]

I hope this doesn't lead to any sort of fuss, fisticuffs, or fracas... but what's wrong with a $10 bottle of wine if you happen to enjoy it? It doesn't mean the restaurant is losing money - the patron is bringing in outside wine anyway.

[Jacques Gastreaux]

I hope this doesn't lead to any sort of fuss, fisticuffs, or fracas... but what's wrong with a $10 bottle of wine if you happen to enjoy it? It doesn't mean the restaurant is losing money - the patron is bringing in outside wine anyway.

I think it constitutes an abuse of a priviledge extended to customers by the restaurant. They don't have to permit patrons to bring wine in a all, corkage or no. That Charlie Palmer STeak not only permits you to bring your own wine, and if it is an American wine to not charge you corkage, is a dlsplay of generosity matched by very few restaurants. When privildges are abused, they tend to get revoked.

eta: And we haven't yet talked about how you go about tipping when you bring your own wine and they don't charge you corkage.

further eta: I feel a thread split coming on.

[DC in DC]

I hope this doesn't lead to any sort of fuss, fisticuffs, or fracas... but what's wrong with a $10 bottle of wine if you happen to enjoy it? It doesn't mean the restaurant is losing money - the patron is bringing in outside wine anyway.

This is a slightly different situation, but I think if the place is a BYOB (like the many such establishments in Philly), you are free to bring whatever you want to drink even if it is $5 or $10 wine. Many restaurants serve wine that would retail at $10-$15-$20 at the store.

[DCMark]

I hope this doesn't lead to any sort of fuss, fisticuffs, or fracas... but what's wrong with a $10 bottle of wine if you happen to enjoy it? It doesn't mean the restaurant is losing money - the patron is bringing in outside wine anyway.

The point behind corkage is to bring an exceptional wine to the restaurant. Its considered bad taste to bring a bottle on the wine list or an extremely cheap or ordinary bottle of wine.

I am not sure why CP charges $0 for American wines only. Aren't we beyond this sort of jingoism? The US wine industry certainly does not need any financial help!

[DanCole42]

I think it constitutes an abuse of a priviledge extended to customers by the restaurant.

I'm not sure I agree with this. I feel like abusing a priviledge constitutes in some way causing harm to the establishment. Whether I'm bringing a $10 or a $1000 bottle it's the same to the restaurant (cost-wise).

I've always thought of abusing a priviledge as being something like bring tupperware to an all-you-can eat affair.

eta: And we haven't yet talked about how you go about tipping when you bring your own wine and they don't charge you corkage.

I'd say that, as something of a "thank you" for the priviledge, tipping should be based off whatever you would have tipped had you gotten the bottle from the restaurant itself. It's only fair, and you're stilling saving money.

[The Hersch]

I think it constitutes an abuse of a priviledge extended to customers by the restaurant.

I'm not disagreeing with you, but can you explain how it constitutes an abuse? My gut feeling is that it's bush-league, and I wouldn't do it, but I'm not sure why the restaurant should care (although I suspect that they would care).

[Barbara]

I'm not disagreeing with you, but can you explain how it constitutes an abuse? My gut feeling is that it's bush-league, and I wouldn't do it, but I'm not sure why the restaurant should care (although I suspect that they would care).

OK, I've never been to CP and thus am not familiar with their wine list. I can take an educated guess, however. Most of the better steak houses have put some thought into their lists; i.e., no wine-in-box (I'm talking about the crappy stuff), or Gallo Hearty Burgundy. They also try to find wines to complement the food. By not charging corkage for US wine (what's up with THAT?), you are being given the opportunity to bring in something that you like, or try something new, without paying restaurant prices. I'm guessing that it would violate the spirit of the offer to bring in cheap crap.

[DCMark]

Corkage ettiquete:

http://forums.egullet.org/index.php?showtopic=76380

[Josh Radigan]

this is really getting a bit out of the original context. This is about Steakhouses and Fathers Day.

[Jacques Gastreaux]

I am not sure why CP charges $0 for American wines only. Aren't we beyond this sort of jingoism? The US wine industry certainly does not need any financial help!

My recollection is that CP's policy on corkage for US made wines started around the time the war in Iraq began and certain wine producing countries were noticably absent from the coalition.

[DCMark]

My recollection is that CP's policy on corkage for US made wines started around the time the war in Iraq began and certain wine producing countries were noticably absent from the coalition.

Gotcha. Well I will never eat there again.

[DanCole42]

Gotcha. Well I will never eat there again.

Oh god! Who spread BUTTER on this already slippery slope to off-topic?

I too would never eat there on the same principle... what jingoistic nonsense.

I can see a pile of banana peels ahead...

[crackers]

And Don was having such a peaceful, quiet week.

[Waitman]

My recollection is that CP's policy on corkage for US made wines started around the time the war in Iraq began and certain wine producing countries were noticably absent from the coalition.

Italy, Spain and Australia were all there.

I suppose it would be bad form to point out that subsequent events proved certain other wine producing countries right in the long run, but this is going to be yanked soon enough anyway.

I actually think that it was more of a pro-American/pro-steakhouse kind of thing, than an anti-anyone statement. And I did have French Fries there the other night.

[Jacques Gastreaux]

My recollection is that CP's policy on corkage for US made wines started around the time the war in Iraq began and certain wine producing countries were noticably absent from the coalition.

It's only my recollection of when the policy started. I don't know the reason for the policy. You read too much into my post. I suspect waitman is both wrong and right.

[brian]

I too would never eat there on the same principle... what jingoistic nonsense.

I wouldn't vow not to eat somewhere based on one person's unofficial interpretation of the restaurant's reasons for only carrying US wines. To me having a all-US wine list at a restaurant trying to become the closest lobbyist steakhouse to Capitol Hill is kind of an obvious choice, and the list must have been in the works for some time before the restaurant opened.

[Waitman]

It's only my recollection of when the policy started. I don't know the reason for the policy. You read too much into my post. I suspect waitman is both wrong and right.

As usual.

(I'm also about 90% sure that both the Maitre d' and our server were French.)

Actually, I thought the one part of CP that worked poorly was their efforts to graft French service onto an American steakhouse. The amuse-bouche and petit fours service seemed odd and out of place, the lime/roasted garlic/butter sauce on my steak was more or less MIA.

The New York Strip was a brilliant piece of meat, though, service was smooth and the sides delish. Kudos to the lady who I assume was the head sommeliere, whose recommendations were spot on and who hustled up an excellent bottle of cabernet on the fly when we forgot to order when we should have, based entirely on the request that it be "lighter and less than $70."

(whew...back on topic).

[Josh Radigan]

The Somm. is Nadine Brown. Doing an excellent job and a treat to talk to.

[DCMark]

I just sent them an email asking and will post their reply. I did read that thier winelist is exclusively American which makes me think anti-French sentiment is not the original intent of this policy.