The DC outpost of the legendary Chicago institution — a serious steakhouse that takes its stone crab program from Joe's Stone Crab in Miami, the Maryland-Florida triangle of American seafood traditions executed under one roof. The dry-aged beef is rigorous, the stone crab claws (in season October through May) are the order, and the room is the kind of classic clubby American restaurant that doesn't try to be of-the-moment. For a steakhouse dinner with serious seafood ambitions.