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Apr 23, 2008 08:33 AM

Do we need more steakhouses in Tysons?

We have: Capital Grille, Palm, Morton's, Shula's, Ruth's Chris, Chima, J&R Stockyard, Ritz Carlton steakhouse, Wildfire, and Flemings. How would you rank them?

Top tier:

Shula's and Flemings

Middle tier :

Capital Grille, Palm, Morton, Ruth's Chris, Chima, Ritz

Lower tier:

J&R, Wildfire

I'd gladly swap the steakhouses for more french restaurants. Can't wait for Krinn's new restaurant.

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  1. I'm still waiting for someone to open up a steakhouse that serve Wagyu(Kobe) beef.

    Currently, no steakhouse that I know of in the Tysons(or even the entire DC) area
    has it....

    I go to New York and Los Angeles alternatively every month. First meal that I always
    get is a nice big juicy(pricy) piece of Kobe beef steak!(either western style or on

    So, to anwer your question... YES, we need one more steakhouse.... :D

    3 Replies
      1. re: OaktonWhitney

        Just curious, how much is a big piece of Kobe steak in NY or LA?

        I've had kobe only in small portions.

        1. re: OaktonWhitney

          Why on earth would you use a Teppenyaki for Kobe? Even for Wagyu, it seems a bit of a travesty. Why not just bread it and fry it, or for that matter microwave it if you're looking to destroy its texture.