"Bobby Van’s Grill, the wood-lined destination for dry-aged steaks downtown, has made several changes in an attempt to stay relevant within D.C.’s crowded steakhouse market. The restaurant announced in a release that it has lowered prices to include “affordable” surf and turf entrees, refurbished dining spaces, and debuted a new rolling cocktail cart for tableside drinks. The surf and turf selections include the “filet diablo,” a 6 oz. marinated filet mignon with two broiled jumbo shrimp, that sets diners back $37. A “steak and cake” (6 oz. filet mignon with a 6 oz. crab cake) costs $44. Executive chef Jun Chen, a native of China who has been with Bobby Van’s for more than a decade, is overseeing the changes. The massive 550-seat restaurant, nearing its 14th year of business at 1201 New York Avenue NW, unveiled a redesigned modern atrium — now dubbed The Atrium @ Bobby Van’s — that accommodates up to 330 people for private events. Other changes include revamping two boardrooms. One has its own private entrance to appeal to the expense-account set and political figures with security details in tow. Another addition is an open-faced steak sandwich featuring a seared New York strip on a French baguette ($22). There’s also a 10 oz. hamburger that’s been dry-aged for 30 days ($19)." - Tierney Plumb
