Charlie Palmer Steak Washington DC, located in the United Brotherhood of Carpenters building, is dedicated to another fine master craft: big, bold American food. Under the direction of Executive Chef Jeffery Russell, a Culinary Institute of America graduate whose interest in agriculture and aquaculture is rooted in his early years living in the Finger Lakes Region of upstate New York, the menu not only stars the best American artisan beef cuts like an aged Angus Rib-eye "Cowboy" Steak but updated locally sourced seafood combinations, like Five Spice Carolina Shrimp with Quinoa, Pomegranate, Fennel, Feta and Marcona Almond.
Much more than a steakhouse, the timelessly stylish restaurant moves the political power meetings out of the back room and into private dining spaces, sleek enclaves of dark wood where gathering around the table gets things done in the best possible way. Located off the wide, open expanse of the National Mall, Charlie Palmer’s Steak’s rooftop terrace can accommodate 400 guests, offering the city’s most impressive view of the Capitol.
Charlie Palmer Steak DC Executive Team
Executive Chef: Jeffery Russell
Pastry Chef: Justin Roche
General Manager: Todd Salvadore
Wine Director: Nadine Brown