These opulent orders come with hundred-dollar prices and splurge-worthy flavor.
You might expect to pay a few hundred dollars for a three-course meal or a full-blown tasting menu in DC, but a few restaurants in town are in a category of their own—serving up hundred-dollar dishes, including DC’s only $100 sandwich. They’re also rich in flavor and technique and well worth forking it over.
The Lafayette The Dish: Beef Wellington, $100
This Hay-Adams restaurant offers guests an outstanding meal alongside a prestigious address next to the White House, but it’s The Lafayette’s beef Wellington that’s all about the bill. The locally sourced dish includes a side of Yukon Gold potatoes from Pennsylvania’s Earth N Eats farm. 800 16th St., NW, DC, hayadams.com/dining
Bourbon Steak The Dish: Katsu Sando, $100
Bourbon Steak’s executive chef Drew Adams recently debuted his version of a Japanese katsu sando— DC’s most expensive sandwich with A5 New York strip steak and aromatic shiso, pickled turnip and rich rutabaga sauce. “Instead of the traditional panko breading on the classic katsu sando,” offers Adams, “this version is seared, and the meat is basted in its own fat to achieve a crisp outer texture.” 2800 Pennsylvania Ave., NW, DC, fourseasons.com
Nobu Washington DC The Dish: Sea Urchin Tempura, $100
Uni is a delicacy from the sea that big-fish Nobu presents wrapped in seaweed and fried tempura-style, a preparation that makes this dish a crispy morsel of ocean delight. You will need to shell out some money however. 2525 M St., NW, DC, noburestaurants.com/washingtondc
Nopa Kitchen + Bar The Dish: Grand Chilled Seafood Tower, $120
Bring an appetite as big as your wallet to Nopa Kitchen + Bar. The Shellfish Tower includes 32 oysters, 16 clams, 16 mussels, 16 shrimp and two lobsters, but what you’re really paying for is some of the freshest seafood in town—and man does it stack up. The oysters and clams are from the Chesapeake Bay’s War Shore Oyster Company and the mussels, lobster and shrimp are shipped in daily from the Atlantic and Gulf Coast. 800 F St., NW, DC, nopadc.com
Voltaggio Brothers Steakhouse The Dish: 36-ounce Creekstone Porterhouse, $120
Whether you hit it big at the casino or consider yourself prime time, the Creekstone porterhouse steak at Voltaggio Brothers Steakhouse is top choice. “It’s a beautifully marbled steakhouse cut that has two tender steaks—the strip and tenderloin,” says chef Bryan Voltaggio. The restaurant’s design keeps it classy but is meant to feel like home— albeit a rather extravagant one, with gold chandeliers, velvet booths and a multimillion-dollar open-concept kitchen for chefs with serious chops. 101 MGM National Ave (MGM National Harbor), MD, mgmnationalharbor.com
Siren The Dish: Caviar Service, $95-$135 per ounce
Prepare to pony up for Siren’s oneof- a-kind caviar service experience. Each order comes with a side of white chocolate, potato and buckwheat blinis, crème fraîche, red onion, chives and a farm egg. The decadent details are even in the spoons—made from motherof- pearl rather than metal, which is said to detract from caviar’s rich flavor. Chef John Critchley’s favorite is the Petrossian Special Reserve Alverta caviar, which has nutty and buttery notes and is farmed sustainably in California. Or try the ultra-extravagant Royal Ossetra caviar at a mere $135 per ounce. Eitherway, the results are egg-cellent. 1515 Rhode Island Ave., NW, sirenbyrw.com