Even if you’re only picking up dinner at Ada’s on the River, pause a moment to take in its stunning view of the Potomac. You won’t regret it. Perched right on the banks of the iconic river, this newly opened restaurant boasts one of the best views in the city—and some high-caliber cuisine to match.
Chef Randall Matthews cooks most of it in the custom-built wood-burning oven that serves as the anchor of the kitchen. Just check out the menu to see what he’s been cooking up in said oven, like the giant jumbo lump crab cake served with preserved lemon remoulade or the live Maine lobster, accompanied by lobster roe butter and lemon. In the mood for a steak? Chef Matthews offers an impressive roster of prime options, from the 10-ounce 45-day-aged tri-tip to the massive 26-ounce porterhouse, which is aged for 90 days before it hits your plate.