Fabio Trabocchi’s Penn Quarter flagship may not grab the same attention these days as its seafood-minded Georgetown sister, Fiola Mare (number one on our list this year). Still, it remains a power-dining paragon. Pastas are lovely across the board, whether delicate ravioli stuffed with lobster or pappardelle with deeply flavorful wild-boar ragu. As at Fiola Mare, fish is handled particularly well. During a year when tuna tartare is all over menus, the generously portioned ahi version here—done up with olives, Meyer lemon, and creamy sorrel sauce—stands out as one of the area’s best.
Don’t miss: Beef tartare; “Colors of the Garden” salad; risotto with white truffles; hay-smoked gnocchi; spaghetti with prawns and king crab; prosciutto-wrapped veal chop; sea bass with Prosecco zabaglione; pistachio soufflé.