I have said this before on Yelp: I am a connoisseur of steakhouses. I have been to Smith & Wollensky, Peter Luger, The Palm, Keens, Delmonico's, Ruth's Chris, Capital Grille, Bobby Van's, Ben & Jack's, Uncle Jack's, Rothmann's, Gallaghers, the Bull & Bear (in the Waldorf), to BLT (in Washington, D.C.), to Shula's (in Indianapolis), and to Brumus in London (U.K.), (which is not a steakhouse, but the way they cook their cuts of meat--SO GOOD, they might as well be). Mostly in New York, often in Long Island, often in D.C., and as far away as London (indeed, I have even been to the top steakhouses in Dhaka, Bangladesh!); I have been to these places to eat, and savor, steak. Multiple, multiple times. Yes, I have never been to a Morton's, or to Sparks in Manhattan (even though I worked at the United Nations for years). But outside of that, I have more experience . . . than most. Consistent with my past reviews, I think the only 5-star steakhouses are Smith & Wollensky and Peter Luger. Next are all the 4-star (excellent, beyond delicious, on their own) steakhouses: Keens, Uncle Jack's, Delmonico's and Rothmann's.
Next come the 3-star steakhouses, and I would put Bobby Van's solidly in this category (though, it may be the most uneven primier U.S. steakhouse: some things are really great, others are well below what they should be). Mind you, if you are reading me for the first time, my view of a 3-star *steakhouse* is that it would be a 5-star restaurant in any other category. I think steakhouses like this are worth the big prices customers shell out (if you can't afford a top-line steakhouse, don't go to one; there are economy/chain steakhouses that do a similar, but nowhere near as amazing, job well enough for someone who can't spend more than $60 on diner for two-ish people; go to that if you have not got the money to spend on a top-line steakhouse).
The 3-stars are the ones that are still worth the amazing price, and are great steakhouses on a more absolute scale, they just aren't in the same league as those top-of-all-of-America steakhouses listed above (i.e., *relative* to the best--Smith & Wollensky, Peter Luger, Keens, Uncle Jack's, Delmonico's and Rothmann's--they are only 3-star steakhouses).
Also, you should note that while I am writing this review from the Bobby Van' s *really* near the White House (there are actually two Bobby Van' s now in D.C., one is a 3-minute walk from the White House, and the second one is an 8-minute walk from the White House--if you think about it, they must have a lot of fans here to sustain two establishments so located), it reviews *this one*, and the one right by Wall Street in Manhattan (where I have been half a dozen times).
So, what is great about Bobby Van's? First, it has 5-star service, attention and decor. The one near the Stock Exchange is the closest to being historic, but none really are (not when they are competing with the likes of Keens, Peter Luger and Delmonico's). (But again, read what I wrote earlier about Uncle Jack's: There is nothing a young company can do about this problem, so one shouldn't hold it against them too much.) Prices also are a tad lower than other steakhouses (again, I really don't care much about this factor, for the reasons stated above, but it is always nice to spend $85 instead of $95).
Meat is good, except that (horror for me) they don't really do prime rib (and when they do have it, it is a little weak, and nothing like all-star prime rib at Uncle Jack's, or even Delmonico's). If you get something other than prime rib (like N.Y. strip, which they always have) it is better, and if you are not a prime-rib-is-always-#1 guy like I am, you may not care as much as I do about this. But, what do I say to that? First, you are wrong, prime rib is always the most important cut at a steakhouse. Second (and more seriously) even if I put out of my mind prime rib, and only compare times I have eaten other cuts to the times I do so at Bobby Van's, Bobby Van's just does not have 4-star meat magic. Without looking to the prime rib, they have only strong 3-star meat, and their prime rib (lacking, the few times it is on the menu) brings them down to low 3-star territory.
Also, they have the weakest creamed spinach this side of Uncle Jack's (those are the two worst creamed spinaches in America, by the by, though Uncle Jack's is much worse; much worse).
So, what saves them? Well, their *lobster*, that's what. Outside of Smith & Wolensky, no steakhouse takes lobster choice more seriously than Bobby Van's (they always have multiple levels of weight), and the lobster is always perfectly made. The next great thing about them is that, outside of their creamed spinach, their sides are really quite strong. And throw into that that their non-prime rib meat is strong, upper-level 3-star quality, and you have a solid 3-star steakhouse. I don't know why people in Washington always go to The Palm, this steakhouse is much, much better. read more