DC loves its steakhouses, and perhaps nowhere does medium rare better than Cut, the Wolfgang Puck restaurant in the Rosewood Hotel. Cut feels like a movie version of a hotel steakhouse—sleek decor and low lighting complement the deal makers and dates, complete with clinking martini glasses and sharp knives slicing into expertly cooked cuts of filet mignon, wagyu, and rib eye. Don’t be discouraged if you’re dining with (or are yourself) a non-meat eater—Cut’s bluefin tuna tartare on crispy rice is satisfying enough to keep anyone coming back.