On the ground floor: Sapporo-style ramen in a bustling setting. Upstairs, an izakaya specializing in Japanese bar food, whiskeys, shochu and Japanese beer. Read more.
Perhaps the most representative restaurant of the growing Filipino food trend in D.C. over the past couple of years, Bad Saint has been drawing lines down the street since opening last September. Read more.
The restaurant has become known for its pastas, breads, wines, and attentive and easygoing service. Lamb ribs are a sure bet, but don't ignore rotating dishes highlighting seasonal ingredients. Read more.
The sheer diversity of this neighborhood restaurant's small menu is impressive, and the kitchen manages to excel at a number of different cuisines, ranging from South American to Georgian. Read more.
The Red Hen is the whole package: food, design, service. Bloomingdale residents and destination diners turn here for offal, homemade pastas, and a carefully-curated wine list. Read more.
The contemporary small plates menu boasts a strong selection of cheese and charcuterie, as well as pintxos, bocadillos and classic tapas dishes. Read more.
Getting in can be a challenge — but the payoff is worth the wait. The chef prepares fiery, authentic Thai cuisine in a spare and stylish setting. Read more.
Chef Vikram Sunderam mans the kitchen at the Penn Quarter restaurant, where he takes a modern look at traditional Indian fare with favorites like the crispy palak chaat, flavorful curries and more. Read more.
