You’re standing on F Street, looking at that familiar black-and-white signage, and you’re probably thinking one of two things: "I hope they have a table" or "I really hope the macaroni and cheese is as good as the photos." If you’ve spent any time in Penn Quarter or near U Street, you know The Smith. It’s a beast. It’s loud, it’s bustling, and the The Smith Washington DC menu is essentially a giant map of American comfort food that tries to be everything to everyone.
Does it succeed? Mostly.
But if you walk in without a plan, you’ll end up with a $30 bill for a mediocre salad and a feeling of deep regret. I've eaten through a significant portion of this menu over the years, from the dizzying heights of the raw bar to the slightly confusing breakfast options. This isn't just a list of food. It’s a strategic guide to navigating one of the busiest kitchens in the District.
The Raw Bar Reality Check
Let's talk about the ice. The Smith loves a good seafood tower. If you look at the raw bar section of the menu, you’ll see the "Sparkling," the "Bubbly," and the "The Smith." These are big, flashy, and expensive. Are they worth it? Honestly, it depends on who is paying. If you’re on a corporate card, go for it. The oysters are consistently fresh—usually a rotating selection of East and West Coast varieties—and they come with a mignonette that actually has some bite to it.
The jumbo shrimp cocktail is exactly what it says: jumbo. They don't mess around with the sizing. However, the real sleeper hit on the chilled side of the menu is the tuna tartare. It’s served with crushed avocado and a soy-citrus vinaigrette that isn't too salty. You get these little house-made chips that are dangerously addictive. If you’re just there for drinks and a light bite, skip the massive towers and stick to a half-dozen Blue Points and that tartare. You’ll save fifty bucks and still feel like a high roller.
Why Everyone Obsesses Over the Mac and Cheese
It’s the skillet. That’s the secret. The The Smith Washington DC menu features a Mac + Cheese that has achieved a sort of local cult status. It’s not revolutionary. It’s not using some rare truffle oil imported from a specific hillside in Italy. It’s just very, very bubbly. They serve it in a hot cast-iron skillet, which creates those crispy, burnt-cheese edges that everyone fights over.
It’s rich. Like, "I need a nap immediately" rich. If you’re ordering this as a side for your steak, you’re a braver soul than I. Most people make the mistake of ordering it as a "side" when it's really an entire emotional experience. Share it. If you try to finish a skillet of that pasta by yourself along with an entree, you won’t make it to dessert.
The Burger Situation
You can't talk about this place without mentioning the "Burger Royal." It comes with applewood smoked bacon, fried egg, caramelized onions, and Smith sauce. It’s a mess. A delicious, dripping, "don't wear a white shirt" kind of mess. The bun holds up surprisingly well, which is a feat of engineering given the weight of the ingredients.
But here’s a tip: The "B.L.T. + E" is often overlooked. It’s essentially a breakfast sandwich that snuck onto the lunch and brunch menu, but the thick-cut bacon is the star. Sometimes the burger can be a bit overcooked if the kitchen is slammed—and in DC, the kitchen is always slammed—so if you’re a stickler for a perfect medium-rare, mention it twice.
Steak Frites and the Mid-Tier Entrees
The Smith positions itself as a brasserie. Because of that, the Steak Frites is a cornerstone of the menu. They offer a few different cuts: skirt, hanger, and sometimes a ribeye. The skirt steak with chimichurri is the move. It’s flavorful, usually tender, and the fries are thin and salty.
- The Skirt Steak: Best value for flavor. The chimichurri adds the acidity you need to cut through the fat.
- The Hanger Steak: A bit meatier, usually served with a caramelized onion jus. Good, but can be chewy if the chef is having a bad day.
- The Filet: Save your money. If you want a world-class filet, go to a dedicated steakhouse down the street. You're at The Smith for the vibe and the bustle.
Vegetarians aren't totally left out, though the menu leans heavily into the meat-and-potatoes vibe. The vegetable bibimbap is a surprising inclusion. It’s colorful, crunchy, and actually has a decent kick. It feels a bit out of place next to a pot pie, but it works if you’re trying to avoid a heavy cream sauce.
The Brunch Chaos
Brunch at The Smith is a sport. If you haven't made a reservation, don't even bother showing up at 11:30 AM on a Saturday. The menu expands to include things like Vanilla Bean French Toast and various Benedicts.
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The French toast is thick. We’re talking "doorstop" thick. It’s soaked through, which is great, but it’s incredibly sweet. If you don't have a sweet tooth, the Ranchero Eggs are the better play. They use black beans, corn tortillas, and a salsa roja that actually tastes like tomatoes and chilies rather than canned sauce.
Also, the cocktails. The "Barnstormer" or the "Midtown Mule" are staples. They aren't reinventing the wheel here, but they are consistent. The Smith doesn't do "weak" drinks. You get your money's worth in booze, which explains why the noise level in the dining room rises by about 20 decibels every hour.
Finding Value in the Sides
Usually, sides are an afterthought. On the The Smith Washington DC menu, they are often better than the mains. The Brussels sprouts are charred to within an inch of their lives, which is exactly how they should be. They use a honey-mustard vinaigrette that makes them sweet and tangy.
Then there are the "Hot Potato Chips." They come with a blue cheese fondue. It’s polarizing. If you like blue cheese, it’s heaven. If you don't, it smells like a locker room. There is no middle ground. The chips themselves are fried in-house and have a fantastic crunch. It's the kind of snack that makes you order another round of beers.
What to Skip (Honestly)
Not everything is a winner. The roasted chicken is fine. It’s just... fine. It’s the kind of dish you order when you’re on a diet or you’re bored. In a kitchen that excels at bold, salty, fatty flavors, the chicken feels a little neglected.
Similarly, the salads are massive but can be hit-or-miss. The "Kale & Quinoa" salad is exactly what you think it is. It’s a bowl of health that tastes like a bowl of health. If you’re at The Smith, you’ve likely already committed to a high-calorie afternoon, so don't try to pivot to "healthy" at the last minute. The dressing-to-greens ratio is often a bit heavy, leaving the bottom of the bowl a bit swampy.
The Dessert Finale
If you have room—which you won't—the "S’mores in a Jar" is the social media darling. It’s chocolate pudding, graham cracker crumble, and toasted marshmallow. It’s nostalgic and very sugary.
However, the "Sticky Toffee Pudding" is the superior choice. It’s warm, it’s dense, and it comes with a dollop of whipped cream that melts into the sauce. It’s a classic for a reason. It’s also large enough to share with three people, which is helpful because by this point in the meal, you'll likely be struggling.
Navigating the Drinks
The wine list is accessible. You won't find many $500 bottles of Bordeaux, but you will find a solid Malbec or a crisp Sauvignon Blanc that won't break the bank. The draft beer list usually highlights some local DMV favorites—look for anything from DC Brau or Right Proper.
If you're looking for something non-alcoholic, their house-made sodas are actually quite good. The cucumber ginger soda is refreshing and acts as a great palate cleanser if you've just destroyed a plate of fried calamari.
Actionable Tips for Your Visit
Don't just walk in. The Smith is a machine, and to get the best out of the menu, you need to know how to work the system.
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- Book a Booth: The middle tables can feel like you’re sitting in the middle of a highway. Request a booth in the back for a slightly more civilized experience.
- The "Secret" Timing: Go between 3:00 PM and 5:00 PM. The dinner crowd hasn't hit, the lunch rush is over, and the kitchen is usually more precise with the cooking temps.
- Split the Mains: The portions are significant. Ordering a raw bar item, a side of mac and cheese, and one "Big Salad" or a burger to share is plenty for two people.
- Check the Specials: They often have a "Blue Plate Special" style rotation. Tuesday might be a specific pasta; Friday might be a fish fry. These are often fresher and more inspired than the standard menu items.
- The U Street vs. Penn Quarter Divide: The Penn Quarter location is more "power lunch" and touristy. The U Street location feels a bit more "neighborhood," though it still gets packed. The menus are nearly identical, but the vibe at U Street is slightly more relaxed.
The Smith isn't trying to win a Michelin star. It’s trying to be the reliable, loud, and energetic heart of the DC dining scene. It’s where you go when you can’t decide what you want, because chances are, it’s on the menu. Just remember: order the skirt steak, share the mac and cheese, and for the love of everything, make a reservation.
Next Steps for the Hungry Traveler
Before you head out, check the current seasonal rotation on their official website, as they do swap out the vegetable sides based on what's available in the Mid-Atlantic region. If you're planning a weekend visit, aim to book your table at least four days in advance to secure a prime time slot. Finally, if you're sensitive to noise, pack a little patience—the acoustics are designed for energy, not intimacy.