Cost - $$$

Service - A-
I have read mixed reviews about the service at Charlie Palmer but it has always been top notch when I have been there. During my most recent visit, every staff member was very helpful and attentive and ended with the bartender, Brad, asking a town car driver to take me home because no cabs were in the area.

Food - B+
I have had the rib eye, NY strip and the porterhouse and of the three, I think the NY strip was my favorite. I order my steaks medium rare (on the rare side), and they have always been cooked properly. There is also a good selection of other seafood dishes and cuts, sides and sauces as well - all prepared in Charlie Palmer’s progressive American style. Extensive American only wine list.

Decor - B
Most steakhouses have a more traditional theme but Charlie Palmer strays from the norm with it’s modern decor. The dark wood and blue work well and you can’ beat the view of the Capitol Building.

Feel - A-
Charlie Palmer is upscale and on the sophisticated side without being snobby. Great restaurant for business meals and for DC visitors.

What’s the Buzz:

January 10, 2007 - Charlie Palmer Steak (Washingtonian) - The sleek dining room with its clean lines puts you in mind of a cool and elegant lounge. It’s a sensibility so austere and Asian that if not for a glimpse of the glowing Capitol dome through the windows, you might forget you were in a DC steakhouse. Full Article…

August 1, 2006 - Charlie Palmer Steak (DCist) - I want to love Charlie Palmer Steak. The restaurant’s absolutely genial namesake chef is responsible for several outstanding restaurants around the country — among them the Dry Creek Kitchen in Healdsburg, Calif. and Aureole in New York City and Las Vegas. Young executive chef Bryan Voltaggio is a tremendous talent whose kitchen turns out consistently tasty, season-conscious, non-traditional steakhouse fare. Full Article…