Blue Duck Tavern in DC’s West End tops cool and creamy smoked-sturgeon rillettes with caviar. Photograph by Scott Suchman
Rounds of injera are layered with red lentils, collard greens, and other vivid vegetarian stews at Ethiopic. Photograph by Scott Suchman
At Komi, the area’s number-one restaurant, farro pasta is tossed with bottarga and cauliflower. Photograph by Scott Suchman
Komi marries a casual vibe and sparely decorated space with Johnny Monis’s knockout 18-to-20 course degustation menu. Photograph by Scott Suchman
Some of the most interesting Japanese cooking in the area comes out of Kushi, a loud, bustling izakaya in DC’s Mount Vernon Square. Sushi is the draw, and much of the fish is flown in daily from Japan. Photograph by Scott Suchman
Crisp-skinned duck thigh is one of the highlights of Kushi’s robata, or wood-fired grill. Photograph by Scott Suchman
In a honey-cherry Manhattan at Level in Annapolis, Wild Turkey is accented with Lillet Rouge and honeycomb. Photograph by Scott Suchman
Marcel’s in DC’s West End is one of Washington’s last bastions of formal service and French cooking. Chef/owner Robert Wiedmaier keeps everything running smoothly. Photograph by Scott Suchman
At Marcel’s in DC’s West End, chef/owner Robert Wiedmaier (left) sorts through black truffles with chef de cuisine Paul Stearman. Photograph by Scott Suchman
At José Andrés’s Minibar in Penn Quarter, bagels and lox is refashioned into a cone filled with dill cream cheese and topped with salmon roe. Photograph by Scott Suchman
Not everything is as it seems at DC’s Minibar, where these baby “carrots” hold liquid carrot extract. Photograph by Scott Suchman
The toughest reservation in town? Minibar, where there are only six seats and two seatings per night. Photograph by Scott Suchman
PassionFish’s eclectic seafood menu features Spanish-style grilled prawns with romesco sauce. Photograph by Scott Suchman
The area’s best seafood restaurant is PassionFish in Reston Town Center, where the raw bar features a spread of lobster, Florida stone crab claws, shrimp, and Wellfleet clams. Photograph by Scott Suchman
Fried spinach with yogurt and date chutney is a runaway hit at Rasika in DC’s Penn Quarter. Photograph by Scott Suchman
Tikeya Witherspoon shows off the terrific fried chicken and T-bone steak at Ray’s the Steaks at East River. Photograph by Scott Suchman
Ris in DC’s West End gives scallop ceviche the margarita treatment with tequila granita and a salt rim. Photograph by Scott Suchman
At Ris, chef/owner Ris Lacoste jazzes up a generous bowl of mussels with chorizo, tomato, and garlic. Photograph by Scott Suchman
The Lebanese-inspired lamb shank at Ris in DC’s West End is braised then accented with yogurt, crisped pita, and pomegranate seeds. Photograph by Scott Suchman
Tandoori wings at Rockville’s Spice X-ing have a fiery kick. Photograph by Scott Suchman
Vinegar and chilies add punch to balchao shrimp at Rockville’s Spice Xing. Photograph by Scott Suchman
The wine list at Arlington’s Tallula is designed for sampling—60 wines are offered by the glass. Photograph by Scott Suchman
Macarons take a savory turn at Volt—this one is made from celeriac and accented with orange powder. Photograph by Scott Suchman
At Frederick’s Volt, chef/owner Bryan Voltaggio makes lobster shine with black rice, carrot vinaigrette, and a puff of fried lobster purée. Photograph by Scott Suchman
At Woodberry Kitchen in Baltimore, the tender shrimp come from Maryland’s Marvesta Shrimp Farms. Photograph by Scott Suchman
One of the best ways to end a meal at Baltimore’s Woodberry Kitchen? This sundae layered with malt ice cream, marshmallow and chocolate sauces, and peanuts. Photograph by Scott Suchman
Baltimore’s Woodberry Kitchen has a laid-back approach to farm-to-table cooking. Photograph by Scott Suchman
Lobster bisque gets a cap of warm puff pastry and a side of lobster tartare at Marcel’s. Photograph by Scott Suchman
At Marcel’s in DC’s West End, pheasant breast is decadently stuffed with foie-gras mousse and served with Brussels sprout and thyme cream. Photograph by Scott Suchman
A refreshing way to kick off an Indian meal at Penn Quarter’s Rasika: the Nutty Rickey, made with roasted-pistachio-infused Hendrick’s gin and lemon/apricot soda. Photograph by Scott Suchman
Frank Ruta, chef/owner of Palena in DC’s Cleveland Park, is especially deft with soups. This one pairs Kabocha squash with spiced chestnuts and creme fraiche. Photograph by Scott Suchman
One of the prettiest fish dishes we’ve seen—Tallula’s potato-crusted salmon with beets, bok choy, and apple purée—tastes as good as it looks. Photograph by Scott Suchman
