Our Story
Since 2012, on K Street
A steakhouse built for the way
Washington actually dines.
Onyx opened in 2012 with a simple premise: build the kind of room where a negotiation, a celebration, and a first date could all happen on the same Tuesday night — and the steak would be the best part of all three.
We installed our own dry-aging room in year one. Every cut that leaves our kitchen has spent a minimum of 35 days there, then finished over an oak-and-hickory live fire built specifically for the restaurant. More than a decade later, that hasn't changed.
From Aging Room to Table
Sourced Whole
We bring in whole primals from select USDA Prime and Japanese A5 producers — never pre-cut, never frozen.
35–45 Days, Dry-Aged
Held in our on-site aging room at controlled temperature and humidity, concentrating flavor and tenderizing the muscle.
Hand-Cut to Order
Our butcher trims and portions each steak the day it's served — nothing pre-cut and held.
Finished Over Live Fire
Seared over an oak-and-hickory fire for a crust that a standard broiler simply can't produce.
Marcus Holloway
A Maryland native, Chef Holloway trained in classic French technique before spending six years overseeing the dry-age program at a celebrated New York chophouse. He's led the Onyx kitchen since 2017, building the current aging and live-fire program from the ground up.
"A great steakhouse isn't complicated. It's just unforgiving about every step before the steak hits the fire."
Press & Awards
2024
Washingtonian — Top 100 Restaurants
Named for the fifth consecutive year for its dry-age program and wine cellar.
2023
DC Eater — Best Power Lunch
Recognized for The Boardroom and its discreet, business-friendly service.
2022
Wine Spectator — Award of Excellence
Honored for the depth and curation of the 4,000-bottle reserve cellar.