Unfortunately my first review on this message board is not a favorable one, but I do feel compelled to warn readers of, in my opinion, a complete waste of money.
I had dinner at Bohemian Cavern at 11th and U this weekend. I had heard about their wine tastings and jazz shows and wanted to check it out, more for the ambience than a great meal (meaning my expectations were not particularly high to begin with). My friend and I arrived at 6:30. The hostess asked if we had reservations. No, do we need them? I asked as I peered into a completely empty dining room. Hmmm she replied, slowly running her index finger down a list of names in her book. Follow me. She proceeded to seat us at the first table by the door, and scowled when we asked for a more comfortable table by the window.
Our waitress was friendly, but did not instill confidence. It took about 20 minutes to get silverware, bread and wine, not necessarily in that order. The shrimp and crab bisque was an excellent starter. The grilled lamb chops with garlic mashed potatoes and spinach in mint pesto sounded delicious, but was not worth the $28 price. After another 20-minute wait, the plate arrived with 4 BABY lamb chops, extremely well done. The potatoes contained lumps of uncooked potato and not a hint of garlic; the spinach was so salty I couldnt eat it; and the mint pesto tasted like herbed brown gravy. My companion ordered the lobster tails, which were plump and tasty but were not served with melted butter, and when he requested some, the waitress came back and said they dont have any. The look on our faces must have signaled to her that it was not a monumental task to melt some butter and she corrected herself.
The best part of the evening was the round of well-made martinis we had at the bar after dinner in attempt to dilute the pain of receiving a $150 bill for this meal. Since most of the entrees ranged from $28-40 and the wine list offered 1 or 2 wines in each category for $30 with the rest of the list jumping to $60+, I think this restaurant is going to have to work on its service, menu and attitude in order to survive among the truly greats of Washington. I wish them luck.