The hand-cut potato chips deluged with Maytag bleu cheese and Monterey Jack are a paean to overkill. Now to the steaks. Somehow the filet mignon doesn't deliver the same wallop, nor does a Cajun-style seared filet. Fish dishes tend toward the dry end of the spectrum. Barbecued salmon suffers the further indignity of being petrified in rock-hard chipotle glaze.
Some sides are part of the deal.
Earthy wild mushrooms and spaghetti squash are extra but served in portions generous enough to share with a crowd. Skip the bread pudding and a fudge cake that doesn't live up to its billing. Open daily for dinner. 2001 by Washington Magazine Inc.