Ardeo’s decadent brunch includes bacon-and-egg risotto finished with parmesan. Photograph by Scott Suchman.
Brightly flavored vegetarian purees and stews are spooned atop spongy injera bread at Ethiopic. Photograph by Scott Suchman.
Ethiopic, on H Street, Northeast, is the city’s best—and best-looking—Ethiopian restaurant. Photograph by Scott Suchman.
The downstairs counter, where you can watch chef Hiroshi Seki at work, is the place to sit at new Japanese spot Izakaya Seki. Photograph by Scott Suchman.
Spicy Sriracha aioli glazes the tempura-fried shrimp at Ris in DC’s West End. Photograph by Scott Suchman.
Gravlax, smoked to order under a tiny cloche and paired with beets and trout roe, was one of the early hits at the avant garde Rogue 24. Photograph by Scott Suchman.
A beautifully presented nigiri and sashimi assortment can be found at Sushi Taro. Photograph by Scott Suchman.
Ardeo’s lively brunch scene is fueled by the bottomless mimosas included in its $27 prix fixe menu. Photograph by Scott Suchman.
The Bombay Club’s Samundari Thali platter includes tandoori salmon, shrimp with coconut and curry leaves, spinach, dal, cucumber raita, and lemon-cashew rice. Photograph by Scott Suchman.
The Bombay Club, Ashok Bajaj’s gracious and elegant Indian restaurant, sits near the White House. Photograph by Scott Suchman.
Izakaya Seki’s scallop carpaccio is finished with yuzu-shiso sauce. Photograph by Scott Suchman.
At the Penn Quarter branch of Jaleo, the creamy, fried croquetas are presented in a resin shoe. Photograph by Scott Suchman.
Jaleo underwent a splashy renovation last year, and new design touches include beaded curtains and hand-painted tile floors. Photograph by Scott Suchman.
The tagliatelle Bolognese is one of the most satisfying dishes at Adams Morgan’s Mintwood Place. Photograph by Scott Suchman.
Servers gather plates from the open kitchen at Mintwood Place. Photograph by Scott Suchman.
The French-American dishes at Mintwood Place are served in a cozy, farmhouse-chic dining room. Photograph by Scott Suchman.
The five-course Italian menus at Obelisk kick off with a wonderful array of antipasti, which might include this tripe salad. Photograph by Scott Suchman.
At Obelisk, a server finishes ultra-creamy burrata from Puglia with olive oil, salt, and a dusting of black pepper. Photograph by Scott Suchman.
Chef/owner R.J. Cooper (third from left) leads a brigade of tweezer-wielding cooks at his hyper-modern Shaw restaurant, Rogue 24. Photograph by Scott Suchman.
Spot-prawn nigiri is one of our favorite reasons to visit the sushi bar at Glover Park’s Sushiko. Photograph by Scott Suchman.
Flounder carpaccio dressed with black-truffle vinaigrette is among the more non-traditional dishes at Sushiko. Photograph by Scott Suchman.
The secret to the excellent classic ramen at Toki Underground? Three kinds of stock, braised pork shoulder, mustard greens, and a slow-poached egg. Photograph by Scott Suchman.
Waits for one of the few stools in Toki Underground’s snug dining room can run up to three hours on weekends. Photograph by Scott Suchman.
