The restaurant serves up a stellar brunch buffet, properly made Manhattans and traditional Indian fare such as lamb roganjosh. The thali platters are a good way to sample a variety of dishes. Read more.
Victor Albisu's South American restaurant serves up a variety of grilled smoky meats, and menu items like arepas. There's even a cocktail list with edible, meaty garnishes available in the lounge. Read more.
The buzzy restaurant has delicious brussels sprouts, flatbread and octopus small plates, and a number of fun festivals throughout the year, celebrating events like Greek Easter. Read more.
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.
Wiseguy is one of the few places in D.C. to find authentic New York-style pizza. The restaurant also offers some New York standards like garlic knots and chicken rolls. Read more.
From the team behind Daikaya and Haikan, Bantam King is D.C.'s first restaurant entirely dedicated to chicken ramen. Find fried chicken and killler dumplings here, too, but the soup is the main star. Read more.
Complement a glass of sangria with Ibérico ham, patatas bravas, croquetas served in a shoe and, of course, a variety of paellas served in pans that feed six people or more. Read more.
he wide-ranging wine list (with plenty of sherry and Lambrusco) helps balance the meaty fare. New winter menu additions include must-try seafood options, too, like ahi tuna sliders. 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.
There is more of a Chinese influence to the menu now, and that shows in its dan dan dumplings, wok-fried noodles, and tableside wonton soup. Read more.
Masseria has one of the more affordable tasting menus in the city. Diners can also go the bar snack route to lounge in one of the city's most transporting restaurant design settings. Read more.
Often-lengthy waits for a table end with calming hospitality and Aaron Silverman’s strikingly thrilling acts of culinary daring. Read more.
Pastry chef Alex Levin has established the Navy Yard Italian haunt as the place to go for dessert. Charcuterie dishes and Italian cocktails are also worth exploring here. Read more.
Bertrand Chemel's skills are evident in dishes like paella soup and broccoli raviolini with smoked pioppini mushroom. Diners can have a snack at the bar, an a la carte meal, or a full tasting menu. Read more.
Jennifer Carroll puts her own spin on French classics like moules frites and French onion soup, while still getting creative with additional Mediterranean fare. Read more.
