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| | Bobby Van's Steakhouse |
 | | At Bobby Van's, it's the porterhouse, USDA Prime beef, dry-aged for six weeks, cooked to order, sliced in the kitchen, and reassembled on its bone. |
 | | If you plan to order it, go with a dining companion or two and a healthy appetite--it's available for two, three, or four persons. |
 | | One caveat: Service at Bobby Van's can be flawless, but there have complaints about negligent waiters and about mistakes from the kitchen that no one seemed particularly concerned about setting right. |
| www.washingtonian.com /dining/Profiles/bobbyvans.html (194 words) |
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