What's the FFA pick for the best restaurant for a good filet mignon? Trying to find a place to take my wife for her birthday. Still a couple of months away, but researching now in case I need to make reservations far in advance.
We've done Ray's the Steaks a number of times, but would like to do something different. Love Lewnes, but Annapolis is a bit too far to go just for dinner. Also been to Bobby Van's since it was near my old firm, but nothing special.
I know there are a number of steakhouses downtown, but I associate most with lobbyists. Thoughts on Bourbon Steak?
Bourbon Steak is a great restaurant (and not just a great steakhouse). I have no idea how they do filet because I'm kind of anti-filet mignon in premium steakhouses. I can say that Bourbon Steak's premium ribeyes are ridiculous. And if you care, the cocktails are among the best in the city.
Among "premium" steakhouses, Ruth's Chris is somewhat unique in having the filet be their signature cut. It's not my thing, but I know lots of people who like nothing more than their butter drenched filets.
Thanks. Good to hear on Bourbon Steak. My wife prefers the less-fatty cut of the filet. If ribeyes are that good at Bourbon, then I'd assume filets are pretty stellar too.
Ruth's Chris could be a good alternative. Never been. Crystal City might be easier to do from Alexandria too.
I wish I had something more to offer in this regard, but it sounds like RHE and I are of the same mind. I, too am an 'anti-filet' guy, so I'll go ahead and ask the question - does it have to be filet mignon? Totally cool if it does, I'm just asking because for me, it's all about the quality of the meat itself, and if it doesn't have to be filet,
I can recommend several places where my peers and mentors and friends are sourcing properly grass-fed beef and serving ribeyes, sirloins, strip loins, hanger steaks, onglet (hanging tender), flatirons, etc. Most of them don't buy filet mignon because when you're paying the premium for grass-fed, you want to maximize flavor, and most of the ranchers raising that beef, in order to make a living doing so, have deals with the Chefs/Restauranteurs to buy less popular and more flavorful cuts in conjunction with the more popular ones, because ranchers only make back the money it costs to raise an animal like that (longer and slower, but better, process) if you sell the whole animal...tenderloins are easy to sell, the rest of the cow, not so much. So most of my crowd buys everything except the tenderloins, in order to support the rancher staying in business.
If it must be filet (and that's perfectly fine), and it's a special occasion, and you've already been to Ray's, then I'd recommend Bourbon Steak, absolutely. Since you mentioned Ray's the Steaks, if you don't mind schlepping over to downtown Silver Spring, Michael Landrum, the principle, has an more upscale spot called Ray's the Classics...and as a matter of fact, I JUST REMEMBERED!!! - - - he recently sold it to two longtime star employees, and it's now called just 'The Classics' and apparently, they are doing a bang-up job in his stead, so there's that...
In line with Bourbon Steak (Michael Mina) is J&G (Jean-Georges Vongeritchen) - you can't go wrong at either, and you get a great restaurant experience along with a great steak, might find many things on those menus that you'd both enjoy.
Ruth's Chris is a corporate chain, so, not my thing, and when it comes to chain steak houses, it's pretty far down the list. The only reason it even enters the conversation is because they 'specialize' in filet, and maybe because they're in Virginia...
...if you want, I'd be happy to discuss the other alternatives in the near future. If not, I'll do it anyway for the Thread, but it will probably have to wait until all my drafts are out of the way...