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20+ Hot Restaurants to Try Now in Washington, DC
Wine and dine your way around these hot places to eat and drink in the District.
In case you missed it, the nation's capital has officially become a top tier foodie destination with a stream of accolades. The District has a Michelin Guide, was named Bon Appétit's restaurant city of the year and Zagat's hottest food city in 2016 and multiple restaurants, Ellē, Maydan and The LINE Hotel's three dining concepts – A Rake's Progress, Brothers and Sisters, and Spoken English – landed on Bon Appétit's list of America's 50 best new restaurants for 2018.
Whether you reserve in advance or skip the line same-day, expect a Washington, DC dining scene full of new concepts and reinvigorated favorites that generate buzz and bookings. Here are some of the best (and hottest) DC restaurants that you have to check out.
Top Chef alumni Bryan and Michael Voltaggio have returned to the District with Estuary, a stunning space inside the luxurious Conrad Washington, DC that will make you rethink seafood. The CityCenterDC locale houses an open kitchen towards the middle of the dining room that beckons foodies to watch culinary masters at work. Creative and playful dishes are presented as works of art – the Maryland crab roll is served with crab-shaped chips and ceviche is plated on “goldfish” – making for a five-star dining experience in one of DC’s newest luxury hotels.
Bold Latin American flavors come to life on bustling 14th Street NW at Seven Reasons, chef Enrique Limardo’s three-story ode to the vibrant cuisines of Central and South America. The inventive cocktail menu leans heavily on rum and vodka as a vessel for imbibing these Southern flavors, while the often-changing menu has a dish for everyone. Diners rave about unique dishes like the ceviche served with a coconut leche de tigre and a vegetarian jelly tomato salad adorned with a cilantro mint pesto and smoked carrot puree.
Head to The LINE Hotel, housed inside a 110-year old church in Adams Morgan, to experience the culinary prowess of acclaimed James Beard Award-winning Chef Spike Gjerde at A Rake’s Progress, his first DC venture. The airy, mezzanine-level restaurant is devoted to sourcing Mid-Atlantic ingredients, which are cooked to perfection in the large wood-fired hearth. Diners rave about the “trout on a log” (smoked trout with potato dumplings), but it’s hard to go wrong with any dish crafted by Gjerde.
You’ll find some of the best pizza in the nation’s capital just around the corner from Union Market at Stellina Pizzeria, where DC dining veterans Antonio Matarazzo and Matteo Venini have brought to life “neo-Neapolitan” pies in a fast-casual setting. Stellina’s menu also pays homage to coastal Italian street food (such as fried seafood served in paper cones, also known as a “cuoppo”), while every item on the menu is under $20. You’ll want to make sure Stellina – which is named after Matarazzo’s daughter and means “little star” in Italian – is the star of your next trip to bustling Union Market.
Officina – “workshop” in Italian – is Michelin-starred chef Nicholas Stefanelli’s three-story homage to all things Italian cuisine at The Wharf. The first floor is home to a gourmet market and an elevated no-reservations cafe starring housemade pastries and espresso by day and Italian classics paired with cocktails by night. Venture upstairs and you’ll find the casual Trattoria (think handmade pasta and prime meats from the downstairs market), a “library” devoted entirely to amaro and Terrazza, a year-round rooftop bar featuring riverfront views and cozy fire pits.
Reid Shilling, the former sous chef at the Michelin-starred Dabney in Shaw, spent two-plus years setting the wheels in motion for his own spot to showcase the delicious bounty of the Mid-Atlantic region. The result is Shilling Canning Company on the Capitol Riverfront, named for the chef-owner’s family company that operated in the Baltimore area during the mid-twentieth century. The oft-updated menu features a raw bar selection, snacks, a range of small plates and large shareable plates like the dry-aged duck crown with preserved plums and black walnuts. The thrice-cooked thick-cut fries are a fan favorite, so make sure to order them on the side if your meal doesn’t include them.
The James Beard Foundation's 2019 Rising Star Chef of the Year Kwame Onwuachi reigns over the kitchen of the waterfront Afro-Caribbean concept Kith/Kin, a modest-yet-sophisticated 96-seat space located inside the InterContinental Washington D.C. - The Wharf. The exciting restaurant at DC’s newest dining, shopping and entertainment destination wows patrons with a menu that celebrates Onwuachi’s heritage from West Africa to the Caribbean and New Orleans to New York. Make sure you try the hot-and-cold seafood plateau, which layers fresh shellfish atop vermillion snapper and more, as well as the curried goat roti plated with chickpeas two ways: toasted and pureed with tamarind.
With locations across much of the Western United States, this healthy fast-casual chain debuted in the Foggy Bottom neighborhood with much fanfare. The brainchild of James Beard Award nominee Sam Fox, Flower Child was created to provide affordable, made-from-scratch dishes that cater to every diet. So yes, you can bring your vegetarian, vegan and paleo friends here for everything from creative salads and small plates to organic grain bowls and wraps.
Major renovations at neighborhood institution The Dupont Circle Hotel resulted in the transformation of Café Dupont into this globally-inspired, 120-seat restaurant. The farm-to-table fare procures flavors from across the world – think Moroccan lamb tagine or Asian style snapper – set in a delightfully bright space that is both a see-and-be-seen hot spot and a cozy, all-day restaurant. Whether you’re seeking brunch, after-dinner drinks or somewhere in between, The Pembroke is a welcome addition to Dupont Circle.
The husband-wife team of Carey and Yuan Tang launched Rooster & Owl on 14th Street NW in February 2019 to much fanfare. Its title is derived from the nicknames for Carey, who works during the day (the “Rooster”) and Chef Yuan, who is the late-night “Owl.” Despite its name, the restaurant is not poultry-only. Veggies take center stage on most dishes in the tasting menu-focused restaurant, and you’d be remiss to pass on the charred barbecue carrots with cornbread ice cream (you read that correctly). Pro tip: Tuesdays are known as “What If Tuesdays,” where diners get to try a set four-course tasting menu for $35 that features new and experimental dishes.
Old school vibes abound at Sonny’s, the Park View neighborhood’s home for large, rectangular pizza pies baked on a fluffy-yet-crisp focaccia-like base. Grab a seat at one of the retro tables (which were school desks in a previous life) and order a delicious whole pie – enough ‘za for you and three of your closest friends – and an equally large salad. Close out the night at No Kisses, the next door/sister bar where the mood immediately changes as you’re ensconced in purple neon lights. There’s even an outdoor pizza garden serving Sonny’s, should you still crave a slice.
Andrew Dana and Daniela Moreira, the brain trust behind Timber Pizza Co., are delighting Petworth once again with even more creative ways to consume carbs. Call Your Mother, which bills itself as “a Jew-ish deli,” serves up the classics you know and love with a twist. Candied salmon cream cheese, za’atar bagels, whitefish croquettes and a matzah ball sopa embody Dana and Moreira’s unique take on Jewish cuisine. After ordering at the counter, pass the time until your number’s up with open views of the kitchen and countless pics of Canadian rapper Drake on the wall. Just make sure to get there early or during off-peak hours – the line has been known to wrap around the block on weekends.
Located near the bustling Union Market, O-Ku (“Oak” in Japanese) wants you to get excited about sushi. While you’ll be able to enjoy traditional sushi styles such as nigiri, Chef Bryan Emperor also showcases inventive dishes such as Tasmanian king salmon with golden tomato confit. The restaurant’s robata grill can churn out wagyu skirt steak and chicken yakatori. Combine sake, whiskey, cocktails or a beer with your meal. O-Ku also offers a rooftop dining area where you can take in views of Union Market.
If a menu-less, 20-course dining experience suits your taste, look no further than Sushi Nakazawa. This New York import that turns eating into an adventure comes from Michelin-starred chef Daisuke Nakazawa. The restaurant serves fresh-caught fruits of the sea in the style of omakase, a Japanese phrase that roughly translates to “I'll leave it up to you.” The delight and intrigue of Sushi Nakazawa can be found inside the ornate Trump International Hotel.
Former Top Chef finalist Marjorie Meek-Bradley has formed a dynamic team with restaurateur Stephen Starr (of Le Diplomate fame) to bring DC diners the finest grilled dishes at St. Anselm. This sleek, 7,000 square-foot hot spot can be found just across the street from bustling Union Market in the NoMa neighborhood. Start your meal off right with grilled oysters dressed in smoked herb butter or clams before choosing any number of grilled meats (think: ribeyes, flat irons, New York strips).
Before or after enjoying a meal at St. Anselm, check out where Executive Chef Marjorie Meek-Bradley loves to eat in Shaw. Stoke your appetite and tune in to this Chefs Dish DC foodie adventure as Meek-Bradley savors Tiffany MacIsaac's confectionery creations at Buttercream Bakeshop and hangs out at the mezcal mecca that is Espita Mezcaleria.
This hot spot has been a big part of the burgeoning dining scene in DC’s hippest, family-friendly neighborhood, Petworth. Himitsu, the no reservations, quaint 24-seat restaurant inhabiting the Upshur strip, delivers on what first-time restaurateurs Kevin Tien and Carlie Steiner call “New Japanese.” Try the fried chicken karaage or melt-in-your-mouth nigiri with a side of charred shishito peppers elote style, pair it with one of Steiner’s steal-the-show cocktail creations and voilà, you have yourself a meal you won’t soon forget.
A 15-foot custom-built, wood-fired grill – the largest of its kind in the DC area – is the centerpiece at Cherry, the new hot spot (literally) inside the W Hotel Washington, DC. Diners will find that elements of just about every single dish at Cherry have kissed the open fire, from the grilled avocado with homemade hot sauce and grilled lime to the roasted chicken dressed in a toasted sesame scallion butter to the ember-roasted carrots prepared in a firebox just above the flames. The 60-seat Cherry is part of a major redesign of the W Hotel, which includes a revamped lobby and a reimagined POV Rooftop Bar.
Tucked into the bustling Shaw neighborhood, Supra brings cuisine from the Republic of Georgia to the nation’s capital. Prepare yourself for a feast that cannot be replicated anywhere else in the District, a joyous celebration starring delightfully buttery housemade khachapuri, a multitude of meats, kebabs, hand-crafted cocktails and Georgian wines that pair perfectly with what’s on your plate. Supra is open for brunch, lunch and dinner.
If you’ve never had plant-based tacos – or think you already have an idea of how they would taste – then check your misconceptions at the door of Chaia. This Georgetown favorite just opened a second location in Chinatown, exuding the same light-and-airy positive vibes found in the original spot near the C&O Canal. Chaia’s sustainable, “farm-to-taco” focus pays homage to local producers with delightful combinations like roasted butternut squash with goat cheese, chipotle yogurt and mint pressed between a corn tortilla. The tacos pair nicely with an array of fresh sides, including the fan-favorite green rice with feta, herb pesto and pepitas.
Think you know Momofuku CCDC? Celebrity chef and Momofuku founder David Chang would beg to differ. After more than two years as a CityCenterDC staple, Chang decided it was time to revamp the popular spot. The first move was to bring in Maryland-raised Tae Strain as executive chef and blow up the menu to focus on native Mid-Atlantic ingredients. Ramen and buns? Out. What’s in? Bing, a grilled Chinese flatbread served seven different ways, a new lineup of dumplings and family-style dishes that include a whole rotisserie chicken with chicken fat basmati rice and cilantro yogurt.
Founded by a cast of DC culinary all-stars in a one-time bakery, Ellē quickly made a name for itself in DC’s busy dining scene and was even named one of Bon Appétit's 50 best new restaurants in America for 2018. The hybrid cafe-bakery-restaurant in Mount Pleasant has filled the void of an all-day neighborhood eatery, doling out a diverse selection of baked goods – from savory focaccias to sweet turnovers – by day and moderately priced medium plates by night. Diners rave about the clam spaetzle, a modern take on an Old Europe staple of egg noodles with littleneck clams and breadcrumbs loaded with flavor, as well as the grilled kimchi toast with spicy XO sauce and homemade labneh.
As the owners of Baked & Wired and A Baked Joint, the Velazquez family is practically baked-goods-and-sweet-treats royalty. Their latest venture, La Betty, is a no-reservations neighborhood joint in Mount Vernon Square that focuses on fresh, simple food. The limited menu means decision making is kept to a minimum, but the Velazquez family still gets to showcase their mastery of dough and the oven. Don’t forget to start off with a bread basket from A Baked Joint starring “fun butters.”
Chef Ryan Ratino was named Rising Culinary Star of the Year at the 2017 RAMMYS, DC’s local culinary awards ceremony, and it’s clear to see why at Bresca, his Michelin-starred venture on hip and happening 14th Street. The restaurant’s namesake is Catalan for honeycomb and the inspiration for the bright-yet-earthy decor. An inventive menu melds tantalizing flavors and Ratino’s one-of-a-kind vision: pastrami beets are served with whipped feta and dill on rye, foie gras is made into a “PB&J” and sea urchin linguini with truffles and chili delivers a deliciously rich umami bomb. To top it off, many of the herbs and floral garnishes for dishes are grown on the restaurant’s rooftop garden.