A stroll from the Newseum and National Gallery brings diners to Luke's Lobster in Penn Quarter. Fresh Maine lobster is mixed with Gruyère for a decadent — but still kid-friendly — play on the familiar grilled cheese. Wash it down with a housemade blueberry lemonade or Maine Root soda. Owner and Maine native Luke Holden went to Georgetown University, and his shellfish empire now has outposts across the country.
Special Dishes: Lobster Roll, Lobster & Gruyere Grilled Cheese
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