Plush banquettes, dangling lights, and exposed bricks and beams lend an urban vibe to Silver Spring’s 8407 Kitchen Bar. Photograph by Scott Suchman.
8407 Kitchen Bar’s lamb Bolognese would make an Italian chef envious. Photograph by Scott Suchman.
At Black’s Bar & Kitchen in Bethesda, wood-grilled meats and seafood dishes are served in a sleek, warm-toned dining room. Photograph by Scott Suchman.
Our can’t-miss dish at Black’s Bar & Kitchen in Bethesda? This saffron-scented seafood stew. Photograph by Scott Suchman.
Two favorite mezze plates at the Rockville branch of Cava Mezze: Ouzo-spiked Opa Opa Shrimp and tomato-braised meatballs. Photograph by Scott Suchman.
Grilled meats such as lamb chops and meatballs are among the heftier offerings at Rockville Greek spot Cava. Photograph by Scott Suchman.
Orange-scented French toast is a highlight of the terrific brunch menu at Black Market in Garrett Park. Photograph by Scott Suchman.
At Wheaton’s Ruan Thai, stuffed chicken wings and shrimp-and-squid-topped fried watercress salad are two fabulous ways to kick off a meal. Photograph by Scott Suchman.
Ruan Thai’s fried flounder is blanketed in lush, spicy red curry. Photograph by Scott Suchman.
At Annapolis’s Vin 909 Winecafe, chef Justin Moore pairs a creamy crab-salad roll with a cup of seafood bisque for dunking. Photograph by Scott Suchman.
A charming, warmly lit Annapolis bungalow is the setting for a meal at Vin 909 Winecafe. Photograph by Scott Suchman.
The secret to dining at Rockville’s Sichuan Jin River? Ask for the Szechuan menu and bring as many people as possible to share a wide array of dishes. Photograph by Scott Suchman.
Sichuan Jin River’s dining room might look serene, but the Szechuan flavors are wonderfully assertive. Photograph by Scott Suchman.
At Volt, Bryan Voltaggio’s Frederick flagship, pickled mustard seeds and chimichurri cut through the richness of pork belly with cranberry beans. Photograph by Scott Suchman.
On weekends, Frederick restaurant Volt puts out a lovely three-course brunch menu that includes flaky biscuits and hearty hash. Photograph by Scott Suchman.
