Cana

This tiny Brazilian bar in Adams Morgan pulses with energy, between the vinyl soundtrack and the free-flowing caipirinhas made with sugar-cane juice. But the food from the open kitchen is every bit as strong as the drinks. Ease in with a tropical-style fluke crudo or charred-hearts-of-palm salad, though the cheesy, mochi-like fried tapioca squares with a spicy guava dipping sauce are a must. Anything coming out of the charcoal oven is also worth your attention, but every table seems to know to go for the picanha steaks served with farofa, a Brazilian side made of toasted cassava flour.