Where grizzled men in wool sweaters pluck oysters and blue crabs. Where Washington's old-money set retreats to their boats. Where you can still play a round of pickup croquet.
Which brings us to The Chesapeake Room, a well buffed, nautical-looking temple of Virginia meat and Maryland fish on Barracks Row, booking large parties now.
This is the kind of spit-shined seafaring spot where Melville might have been inspired to write Moby Dick—if that spot had housemade bacon, infused vodka and a 300-gallon fish tank. (The tank actually figures heavily in the oft-overlooked Moby Dick 2: Electric Boogaloo.)
Your crew will settle in at the long bar of lacquered curly maple and order up plates of Horseradish Fried Oysters (served with the aforementioned bacon), along with a couple bottles of Virginia viognier.
But soon, it will be time to repair out to the covered patio where you'll nestle into plush, high-backed chairs (no cheap plastic numbers here), while your thoughts turn from surf to turf—namely to Double-Smoked Pork Chops with Onion Tart and Bison Burger with Foie Gras Dipping Sauce.
Because you never go to sea without foie gras dipping sauce.