A bistro for steak frites, sure – and there’s no end of chips-or-salad pub rump specials – but any north-of-the-bridge locals ...

I f you tried to keep track of every new restaurant and bar in DC, your head might spin. So just read this list instead.

With fire, wood and charcoal at its heart ... include oysters topped with melted beef fat (a la flambadou), grilled sugarloaf cabbage with pickled peppers and fried garlic, and dry-aged swordfish that ...

Classic pot-au-feu, boudin blanc, white asparagus Périgord truffle, brill steak with wild garlic and green peppercorn ... alongside heroes changing dishes freshly prepared from their very own charcoal ...

Think: charcoal-infused beef tartare with ... tavern is all about open-flame cooking and dry aged steak—there's even a meat vault in the middle of the venue! Chef Stuart Laws (Brown Street Grill) is ...

Even for die-hard meat-eaters, a grilled swordfish steak can be irresistible. Like a beef steak, swordfish retains its firm, ...

Chef Tim Weddell, Executive Chef at Sheraton Grand Chicago Riverwalk Shula’s Steak House at Sheraton Grand Chicago Riverwalk ...