Looking for something different for this Memorial Day Weekend? How about heading to the beautiful National Harbor to check out Old Hickory Steakhouse? With its beautiful water views, fresh cocktails, and oysters, it is the perfect long weekend spot.
Modeled after an 18th century row home, Old Hickory offers a fine dining experience that combines a classic steakhouse with a contemporary twist. Serving the finest local ingredients, guests can enjoy premium, all-natural Black Angus beef and American Waygu from Snake River Farms, artisanal cheeses, and hand-crafted cocktails in an outdoor terrace set along the Potomac River.
Executive Chef David Creamer has more than 20 years of experience in the food and beverage industry. He began his career with an externship at The Greenbrier when earning his hospitality and culinary degree at James Madison University. Creamer’s passion for food began in New York City, when his Sicilian grandmother taught him how to make meatballs at the age of five. Since then, Italian cuisine has remained a huge influence in his cooking. He also has a passion for Thai food, cooking all things pork and creating dishes using sustainable, local ingredients.
During our dining experience, we got to taste the wonderful cheese and charcuterie that Old Hickory is famous for. There is no doubt why this is a crowd pleaser offering delicious bites that could’ve been a meal in of itself.
Sunshine and warm temperatures mean oysters by the water and Old Hickory delievers an A+ experience. From fresh oysters served with yuzu mignonette, lemon, and horseradish to a fried oyster and pork belly skewer, oyster fans will not be disappointed by the delicious varieties offered.
Next up, a fun modern take on the summer salad – organic microgreens, raisins, and chickpeas for a crunch.
Pulling on the region for inspiration, Chef Creamer wanted to have some fun with soft shell crab. This tempura soft shell is paired with a jalapeño-creamed corn and pickled peppers for the perfect kick.
Soft Shell Crab
Old Hickory is famous for its American Wagyu striploin. Prepared sous vide style, the meat was perfectly cooked and was paired with a marrow-miso butter that was very rich in taste but light in texture.
Show Me the Beef!
Last but certainly not least, the sweets! All of the desserts in the Chef Trio were excellent. Light and fresh and perfect for Summer. They were also so beautifully plated. A perfect end to a wonderful meal.