5 Ways to Impress Someone at Mastro's Steakhouse
DC gained a no-holds-barred power spot this month when Mastro’s Steakhouse opened its handsome doors downtown. We popped in to chat with general manager Stephen Carcamo about what makes Mastro’s stand out in a town bursting with meaty options. Namely, it has the capability to impress whomever you’re entertaining—whether for business or pleasure.
It only takes three steps into Mastro's Steakhouse to know wine is an integral part of the experience. Glass wine cabinets displaying rare finds and popular picks can be found in almost every corner, and a wall of Veuve Clicquot greets you when you enter. Though the menu is California Cabernet-dominated, there are options from Italy, South Africa and Australia. Need help? Many of the managers and servers have sommelier credentials.
Decadence knows no limits. If you’re ordering steak, it’s likely 33oz; the sushi is topped with black truffles; and the lobster mashed potatoes contain an entire lobster doused in Old Bay butter. You get the picture—it’s the kind of food you want to be seen eating, even if you’re making a mess. Dining on a shoestring? Note that the cheapest thing on the menu is the shoestring fries for $13.
It's in the M Bar, which is also fondly referred to as the Piano Lounge. The Chicago-style bar has a piano in the corner with seats that allow guests to get really close to the music. Live music starts at 6pm seven nights a week. While you're there sip from rare liquor bottles that have four-figure price tags like Louis XIII Black Pearl. "It's the Pappy Van Winkle of cognac," Stephen says.
Order a seafood tower and eagerly count down to its dramatic arrival. Mastro's Steakhouse packs them with dry ice to create a smoke effect that will leave an impression. The seafood towers are highly customizable. "You want all shrimp, you're getting all shrimp," general manager Stephen Carcamo tells us. Keep the special effects coming by ordering a lemon drop cocktail; it gets a touch of dry ice too.
When Mastro's Steakhouse took over 600 13th St NW there was nothing happening on the bottom floor, so it seized the opportunity to do some new construction and add private dining. What resulted is square footage and flexibility that rivals event space at nearby hotels. They'll come in handy for conferences, business luncheons, and dinners for the political crowd or professional athletes who appreciate a dose of discretion.
