Makan

Chef James Wozniuk is now running three Malaysian concepts under one Columbia Heights roof. The Makan dining room excels at chicken satay, curry mee noodle soup with a rich coconut broth, and cocktails infused with lemongrass and Thai bird chilies. (The biscuits with coconut-pandan custard alone make brunch worth a visit.) Downstairs, Thirsty Crow is a sports bar meshed with Southeast Asian flavors, where you’ll find both wings and beef rendang. And a new takeout operation, Spicebird, specializes in 15-spice roast chickens accompanied by fabulous sides such as turmeric cabbage and cold sesame noodles with Szechuan-peppercorn oil.