We just had the pleasure of enjoying an incredible meal at Bobby Van's Steakhouse in Washington, D.C. The restaurant is beautifully architect-ed with ample-sized tables and loads of space between adjoining groups. The menu is balanced between beef, fish and other offerings, e.g.pasta, so that no one should be disappointed. I ordered the raw oysters followed by a rib eye steak cooked to perfection at medium rare. One characteristic of Bobby Van's menu is that the "little" filet-mignon is 6 to 8 ounces while the regular is 8 to 12/14 ounces. The rib eye is a jaw-dropping 24 ounces of gorgeous beef. Coupled with vegetables and an amazing waiter, this was dining Valhalla for steak afficianados!
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