"This classy addition to downtown Silver Spring’s dining scene lives up to the chophouse part of its name with a selection of steaks like a 6-ounce tenderloin filet surrounded with creamed spinach, an herb-rubbed porterhouse with potato gruyere croquette, a tomahawk for two, and 8-ounce bavette steak (frites) adorned with garlic-parsley butter. Make the meal a surf-and-turf affair with add-ons like lobster, shrimp, and poached crab." - Tierney Plumb, Eater Staff
