Charlie Palmer is so much more than your average steakhouse. Executive chef Matt Hill grills up dry-aged steak from the eastern shore of Maryland, beautiful sauteed fish, and locally sourced produce to for his Washington, D.C. restaurant. As for the entrees, don't expect anything to be too manipulated; Hill likes to keep things simple, and doesn't underestimate the ability to showcase the natural flavors of his dishes. But do expect an impressive wine selection: the restaurant boasts 10,000 bottles of wine on the premise, 3,500 of which are displayed in an innovative wine cube. Step outside to the rooftop terrace and catch a glimpse of the magnificent view of the Capitol.
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