1. Big, Bold, Patriotic
Dining & Cuisine
American Food
Winner of the 2006 “Wine and Beverage Program of the Year” RAMMY Award
from the Restaurant Association Metropolitan Washington, Chef Charlie
Palmer has reinvented the steakhouse with an innovative menu offering a
twist on traditional fare, under the direction of executive chef Matt Hill. Charlie
Palmer Steak DC moves the political power meetings out of the back room
and into private dining spaces, sleek enclaves of dark wood where gathering
around the table gets things done in the best possible way.
L ocated in the United Brotherhood of Carpenters
headquarters off the wide, open expanse of the
National Mall, Charlie Palmer Steak DC is dedicated
to another fine master craft: big, bold American food.
Under the direction of Executive Chef Matt Hill, the
Palmer’s innovative wine cube—which appears to be floating on water—features 3500 bottles of exclusively American wine Sommelier Nadine Brown, named a “Rising Star” by Star Chefs
menu stars the best American artisan beef cuts like
an aged Angus Rib-eye “Cowboy” steak as well as
updated seafood classics such as the Iced Shellfish
Platter of lobster, shrimp, king crab, and oysters. Un-
derscoring the patriotic menu, Palmer’s innovative
wine cube—which appears to be floating on water—
features 3500 bottles of exclusively American wine,
only a sampling of the 10,000 bottles on premise.
Hospitality Entrepreneur and Chef Charlie
Palmer has received critical acclaim for his signature
“Progressive American” cooking, a style built on
rambunctious, intense flavors and unexpected
combinations with an infusion of classical French
cuisine. In 1988, he made a landmark commitment
to creating dishes featuring regional American
ingredients at his sublime Aureole, located in a
brownstone off Manhattan’s Madison Avenue, and
over the years has established an impressive roster
of restaurants across the country, from New York
and Washington, D.C. to Las Vegas, Reno and
Sonoma. A frequent guest on NBC’s Today Show,
Chef Charlie Palmer has received critical acclaim for his signature “Progressive American” cooking
Palmer is also the author of four cookbooks, Great
for Hill, as he was a member of the opening partnered by Hill’s own pickles. The ingredient-
American Food (Random House/1996), Charlie
kitchen team. conscious chef seeks out small production beef
Palmer’s Casual Cooking (Harper Collins/2001), The
“We’re right there on Capitol Hill and there’s from Painted Hills, serves local rabbit with morels
Art of Aureole, (Ten Speed Press/2002), and Charlie
serious business going on,” says the chef. “The and peas and Shenandoah lamb with preserved
Palmer’s Practical Guide to the New American
kitchen has a personal responsibility to the make cherries. “I’m even imagining different styles of
Kitchen (Melcher Media/2006).
it all work smoothly.” That’s only one reason Hill, surf and turf,” says Hill. “Like scallops, short ribs
North Carolina native and CIA graduate, Chef
who also worked at Aureole in New York, feels and grilled bone marrow.”
Matt Hill has spent a good part of the last decade
a rapport with Palmer. “He is down-to-earth, “Matt is the prefect chef for this job because
working with famed chef Charlie Palmer. Most
personable and really understands hospitality.” he has an imaginative style of re-interpreting
recently he opened, as Executive Chef, Charlie
Bringing that philosophy to the menu, Hill dishes,” says Palmer. “But he still understands the
Palmer’s third eponymous steakhouse and his
strives to balance classic with innovative steak importance of steakhouse tradition, and he’ll get
seafood restaurant, Fin Fish in Reno, Nevada. After
house fare. Shrimp cocktail becomes Hawaiian the job done right.”
spending the past year leading the successful open-
fresh water prawns and chorizo, the cheese plate
ing of the Reno properties, Hill has been tapped to
Tel +1.202.547.8100
is strictly American farmstead selections, and
head the kitchen at Palmer’s power dining Washing-
www.CharliePalmer.com
burgers are sandwiched into Parker House rolls,
ton DC Steakhouse. The position is a homecoming Executive Chef Matt Hill
1 Best of DC Best of DC 308
Charlie Palmer, one of the most highly regarded chefs in America