Charlie Palmer Steak DC

Seafood platters are basically fireworks for your table—guaranteed to steal the show and taste even better. At DC, choose from Le Petit, Le Grand, or Le Magnifique, and let the spectacle begin. Don’t just watch the show—be part of it. Hit the link in our bio to reserve your spot.

Our take on a Sunday roast—hold the Yorkshire pudding, double the butter.

What’s the best private dining experience in DC? We'd like to think we fit the bill. Nestled where the National Mall meets Capitol Hill, we offer iconic views of the Capitol—and that’s just the appetizer. Craving a sneak peek? You can now virtually tour our four private dining spaces on our website. Hit the link in our bio and start planning your next soirée with a view at .

Mark your calendars: Through August 30th, we’re reeling in the goods. Dive into our Catch of the Week: Montauk Fluke Crudo with ruby grapefruit, pickled Fresno pepper, and avocado purée. Or sink your teeth into Grilled Tiger Prawns with summer squash, heirloom tomato, and tzatziki. Available at IV and DC. Fishing pole not required.

Fun fact: August 19th is National Potato Day. Why does this holiday even exist? Well, potatoes once fed an entire nation, so it’s only fair we honor them. So go ahead, dip a fry in history at any location 🥔

File this under: 'Weekend Mode Activated.' Steak, fries, and a martini—the culinary equivalent of slamming the laptop shut until Monday.

One month away!

Join us in September on Friday the 13th for the 7th annual Beefsteak feast hosted by Chef Charlie Palmer. It’s a carnivorous adventure where meat is not just a course but a lifestyle—think aged steaks, chops, and a few other beasts, paired with a bountiful selection of wine, beer, and bourbon to keep things interesting.

All proceeds benefit The Culinary Institute of America Scholarship Fund. Come for the food, stay for the tradition. Fun is mandatory. Utensils are up to you. Tickets are vanishing fast.

Thank you Washington Post and Tom Sietsema for including us in where to get the best steak in DC! 🥩 Honored to be called "a safe haven for VIPs."

Review | Where to get the best steak in D.C. These eight D.C. steakhouses excel, even though the city long ago shed its meat-and-potatoes image. Here’s where to go and what to order.

Sharing dessert is always a gamble—your friend craves confectionery, and you’re all about semi-sweet. Our Trio of Crème Brûlée is the ultimate peace treaty: three flavors to sample, satisfaction guaranteed. It’s like a dessert compromise without the awkward negotiations. 🍮 Available at DC.

Dinner out: the ultimate excuse for why we dress up to eat food we could cook at home, but never quite as well. It’s where we celebrate life’s big moments, reconnect with old friends, and maybe even pop that life-changing question (with a side of fries, of course). Because when it comes down to it, good food doesn’t just fill your belly—it makes everything a little more special.

Our Catch of the Week specials have breached the surface! From August 5th through the 16th, dive into Grilled Calamari with fregola sarda, sungold tomato, Calabrian chili, and basil, or enjoy Wild Striped Bass served with summer beans, heirloom peppers, and sweet corn velouté. Available at our IV and DC locations.

Ever wonder why red meat is, well, red? Turns out, muscles that do the heavy lifting stash more oxygen, hence the red hue. Chickens, not exactly known for their flying skills, have white breasts but dark legs from all that walking around. Just a little something to chew on next time you're savoring a steak.

"If you come around here, I make 'em all day..." Many might assume the Paper Plane is a classic cocktail, but it was actually invented in 2008 by award-winning bartender Sam Ross for the Violet Hour in Chicago... A modern variation on the Last Word, DC’s rendition includes Maker's Mark bourbon, amaro, Aperol, and fresh lemon juice. Bitter, herbal, sour, and equal parts delicious. Try it for just $10 during happy hour starting August 1st! 🛩️

We get it. You might be shellfish about offering up a bite of this week's Catch of the Week specials—they're too good to share! Enjoy Beausoleil Oysters Rockefeller served with roasted spinach, aged cheddar, applewood smoked bacon. Finish with Yellowfin Tuna Niçoise served on a bed of gem lettuce, niçoise olive relish, and a soft poached egg. Savor the flavor of the sea through August 2nd at DC & IV Charlie Palmer Steak locations.

The secret to an exceptional steak lies in the balance of salt, fat, acid, and heat. Salt enhances the meat's natural flavors, while fat delivers a rich taste, creating a tender texture. A touch of acid balances the flavors, cutting through the richness, and most of all? The right application of heat determines the perfect texture, achieving a beautiful crust and juicy interior.

The unsung hero of any meal? A good side, or two, or three... Consider it the supporting character that steals the show, adding layers of flavor and texture that take your dining experience from good to great. It’s the sidekick your main course never knew it needed.

The Beef is back, baby! Join us on the luckiest Friday, September 13th, as Chef Charlie Palmer hosts our annual Beefsteak feast—a primal, carnivorous, gastronomic adventure.

We’re carrying on the great tradition with copious amounts of meat—aged steaks, chops, and more, along with abundant libations (wine, beer, and bourbon) to match. Proceeds support The Culinary Institute of America Scholarship Fund.

Fun required. Utensils optional. Tickets on sale NOW.

Here’s some Sage Advice—order one! Shaken with Maison Mirabeau - Créateur de Rosé Gin, lime, and sage syrup, this drink offers savory notes of eucalyptus, citrusy mint, and a touch of bitterness to refresh your senses. Available at Charlie Palmer Steak DC—perfect for warm days, cold days, and everything in between.

A sampling of our steaks and which cut you should choose: Savor the juicy tenderness of the Ribeye, the rich, buttery notes of the Tomahawk, the juicy tenderness of the Ribeye, the robust and lean profile of the Sirloin, and the perfect balance of the New York Strip. Each cut promises an unforgettable experience for your taste buds. Join us for an exceptional steak dinner at any CPS location.

Our Catch of the Week reaches land beginning July 8th through July 19th. Enjoy steamed little neck clams with sweet corn, bacon, and grilled sourdough, or savor wild striped bass with summer ratatouille and basil. Available at both Charlie Palmer Steak IV + DC!

The dining room dance of touching tables: It's when the manager or chef goes to every table inquiring about the guests' experience. Thus they are “Touching a Table”. This aims to connect with the customer and understand what's going on with that customer's experience at that time. Chef Charlie Palmer knows the importance of community connection is just as important as the dishes he creates for them.

Sending postcards from CPS DC!

Embark on a journey with two new destination-inspired cocktails joining our Happy Hour menu starting July 1st. Experience flavors from Italy and France with "Spritz de Amalfi" and "Palomé Tropez." 🇮🇹🍹🇫🇷

Mastering the art of seasoning a steak is all about timing and technique. According to Chef Charlie Palmer, here's the winning formula: Ensure your steak's surface is dry and slightly chilled, then give it a generous rub with top-notch olive oil. Season right before it hits the grill or pan for that perfect sear.

Reintroducing you to Charlie Palmer Cuvée, a collaboration between Champagne Palmer House, Charlie Palmer, and Lisa Palmer. Born from a shared passion for gastronomy and winemaking, this Blanc de Noirs is meticulously crafted from Pinot Noir and Meunier grapes sourced from premier terroirs and aged for a minimum of 40 months. A versatile bubbly perfect for any occasion, endorsed by Chef Charlie Palmer himself. 🍾 Enjoy a glass at select CPS locations.

Wondering how to tell if a steak is done? A little pat on the rump does the trick! But seriously, steak frites have come a long way. Historically made with rump steak, in present-day you’ll find it served with a juicy butcher's cut at any CPS location, pan-fried to medium-rare perfection, and accompanied by golden, hand-cut fries.

Reel in our Catch of the Week specials at NYC | IV & DC! 🎣 Begin with our Diver Scallop Tostada with toasted ancho vinaigrette, avocado, and watermelon radish, and finish with our BBQ Montauk Fluke with fingerling potato salad, grilled scallion, and green asparagus. Available now through June 24th through July 5th.

Don't forget, Happy Hour on the Hill is every weekday at Charlie Palmer DC from 3-6 PM! Join us for irresistible bar bites and refreshing drinks. The toughest decision? Which snack to start with...

Embark on a journey of flavor without ever leaving your seat! Say hello to Charlie Palmer DC's exclusive "Wish You Were Here" cocktail menu, unveiling five tantalizing, destination-inspired concoctions. Arriving this Monday, 6/17, let each sip transport you to a different corner of the globe.

"Breaking bread."

We’ve all heard the expression, but what does it truly mean? According to the Urban Dictionary, "To break bread is to affirm trust, confidence, and comfort with an individual or group of people.”

Join us at Charlie Palmer Steak and experience the warmth and connection that comes from sharing a meal—together. 🍞

Our Catch of the Week specials are here, fresh from the water...

Begin with our swordfish carpaccio, complemented by fava leaf pesto, crisp snow peas, and pickled ramps. Finish with mustard-crusted tilefish, served with grilled heirloom polenta and a luscious tarragon beurre blanc.

Savor the sea through June 21st!