Brasero Atlántico

This Buenos Aires export, which debuted in a converted Georgetown firehouse in October, is part of a mini-wave of new steakhouses. This isn’t your typical dealmaking dining room: Walk in and the first thing you see is a ring of leaping flames in the open kitchen. Our rib eye emerged from that grill perfectly charred and juicy. Bookend the main event with preserved artichokes in a shower of Parmesan; tender empanadas; and, for dessert, dulce de leche–filled crepes.