Nothing intimate about Charlie Palmer. It's a place to see and be seen, in big groups, preferably. The ceilings are high, the rooms expansive. The bar and lounge are made for circulating. The most provocative feature is the glass-walled wine storage area, surrounded by a shallow pool of water, (how many diners will stumble in, we wonder?); the inventory stocks 10,000 bottles of exclusively American wines, representing 30 states. Guests survey the wine list via the eWinebook, a kind of Palm Pilot that allows you to scroll through the selections. Three sommeliers are on hand, for face-to-face communication. Other touches include a large mural of a nondescript landscape that covers the far wall of the dining room, and deep couches and overstuffed chairs. The restaurant advertises that it overlooks the Capitol, but views are seasonal: in winter, you'll see more of the Capitol than you do in summer, when only the Capitol dome and the grounds are visible. Best views are from the rooftop terrace, which is open only for private parties. About a third of the menu's main courses are beef entrees, like the excellent grilled beef filet mignon, with roasted shallot and cabernet sauce. But Charlie Palmer Steak, despite its name, also serves "progressive American" fish and fowl dishes, such as smoked squab with chipotle glaze and seared diver sea scallops with potato crème fraiche foam. The restaurant's opening in April 2003 brought Capitol Hill its first swanky steakhouse.