George’s Chophouse: Worth a Trip Down the Redline

For a city known for a culture of steakhouses, DC and the greater metro rarely provide a diner with a memorable, or even above average, steak. As a midwesterner, the thought of paying DC prices for a cut of meat that has been overcooked or poorly seasoned is so unappealing that I almost never opt for the steak choice. Enter George’s Chophouse a few minutes walking from the Bethesda metro stop.

Chef Ashish Alfred, who also is the chef behind Duck Duck Goose, recently invited a group to check out the new menu at George’s Chophouse. The menu starts strong with items like a salty/sweet glazed thick cut bacon, which is reminiscent of a pork chop in its generous size. The tuna tartar and the seafood tower all feature quality fish cuts that shine with a light yuzu + ginger sauce and lemon respectively. Honorable mention is deserved for the Bloomin Mushroom. The texture and flavor will have you checking the fried chicken box that it seems like all diners are searching for.

Desiring a mix of bone in and bone out, we landed on the Tomahawk steak as well as a filet. Neither needing little more than salt due to the quality of the cut, the steaks come to the table medium rare and buttery smooth when you take your first bite. George’s serves up meat you’ll be thinking about as much as the creative starters, something I don’t frequently find around town.

While George’s offers a delicious chocolate cake and a visually exciting Baked Alaska, you’d be wise to get an order of the bone marrow with the preserves on toast to finish the meal. It’s fatty and sweet and pairs perfect with an Old Fashioned.

Need additional convincing to take the red line out to dinner after a long day of work? Check out the happy hour from 4-7 Monday – Saturday which will get you all of the appetizers (including that bone marrow) and classic cocktails at half price.

Check out the full menu at

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