13 New Washington Restaurants to Try Now

Eat your way through fall's big openings.

An Italian spread and Art Deco decor remake Urbana. Photograph by Scott Suchman

Fall is a busy time in Washington, particularly for the restaurant industry. Since September, a number of highly anticipated spots have debuted, as have more casual finds and reinvigorated classics such as Ray’s Hell-Burger. Time to get ever busier eating.


6507 America Blvd., Suite 101, Hyattsville

Korean fried chicken lands in University Town Center, courtesy of the beloved international chain. New dishes on the Asian-fusion menu include bulgogi wraps and sliders stuffed with the crispy birds. 


11219 Lee Hwy., Fairfax

You’ll find Tex-Mex with plenty of flair at this Austin-based restaurant, where everything from margaritas to combination platters come Lone Star State-big. Head in for happy hour, when you can hit the car-trunk nacho bar for free.

DBGB Kitchen and Bar

931 H St., NW

Daniel Boulud‘s first DC restaurant likely needs no introduction, since the French-American brasserie is one of the biggest openings of the season, if not the year. So far we’re liking the fried chicken, coq au vin, Grand Marnier soufflé, and people-watching. 

DC Harvest

517 H St., NE

A locally and seasonally minded restaurant in the Atlas District from two longtime industry vets delivers dishes such as spelt linguine with house-made lamb sausage and grilled swordfish with romesco. The healthy kids’ menu is a rare find in the neighborhood. 

District Doughnut

749 Eighth St., SE

The opening of this Barracks Row sweet shop drew lines out the door for doughnuts and Compass Coffee. Unusual flavors include cannoli, lemon meringue pie, and caramel-apple streusel. 

Del Frisco’s Double Eagle Steakhouse

950 I St., NW

The swankiest version of the Del Frisco’s chain comes to CityCenterDC with caviar service, $160 surf and turf for two, and a 1,200-bottle wine collection. Hopefully someone else is paying—but if not, there’s a $25 lunch deal.

Native Foods Cafe

1150 Connecticut Ave., NW

Go meatless at this vegetarian/vegan chain out of California, which serves fast-casual fare alongside local beers and wines. There’s even a bacon cheeseburger with smoked-tofu “bacon” and a house-made seitan patty. 


515 15th St., NW 

Former DGS Delicatessen chef Barry Koslow helms this elegant Mediterranean restaurant in the W Hotel. The lineup sounds pretty tasty, with crab and guanciale croquetas, black pasta with chilies and clams, and a lamb burger. 

Pop’s SeaBar

1817 Columbia Rd., NW

It may be fall, but it’s always summer at this beach-inspired spot from the Cashion’s team. Go for orange crushes, baskets of fried fare, peel-and-eat shrimp, and a boozy ice cream luge come dessert. 

Ray’s Hell-Burger

1650 Wilson Blvd., Arlington

Michael Landrum brings the shuttered Hell-Burger back to life across the street from the original location. Expect the same addictive burgers, plus free popcorn and a new menu of grilled cheeses (yes, vegetarians are now allowed). 

True Food Kitchen

2910 District Ave., Suite 170, Fairfax

A health-minded chain opens its first East Coast location in the Mosaic District, with menus based around the “anti-inflammatory” diet. Thankfully it’s not too restrictive, allowing for grass-fed skirt steak tacos, chicken sausage pizza, huevos rancheros, and cocktails (a kids’ menu is also available). 


2121 P St., NW

The Dupont eatery closed temporarily to revamp its decor and menu. Now an Italian menu of pastas, pizzas, and secondi is served in the Art Deco-inspired space, with an emphasis on gluten-free noodles and doughs. 

Walrus & Oyster Alehouse

152 Waterfront St., Fort Washington 

Longtime Washington chef Bob Kinkead designed the menu for this National Harbor restaurant. Look for plenty of Chesapeake-style fare, a raw bar, and boozy drinks in 52-ounce “Walrus bowls.”

Find Anna Spiegel on Twitter at @annaspiegs.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.