There are newer, flashier restaurants in Fabio and Maria Trabocchi’s constellation, but the duo’s Penn Quarter flagship still shines. Here, no detail is too small. That 30-day-barrel-aged Manhattan is poured into a lovely etched vintage coupe, and edible pansies doll up a Prosecco cocktail. Menus range from three to five courses—you can go à la carte at the bar—and dishes are split between new creations and Trabocchi signatures. Whatever you decide, Trabocchi’s lobster ravioli with ginger, chive, and roe is tough to pass up. Very expensive.
Also great: Tuna crudo; spaghetti with razor clams; egg-yolk anolini with veal jus; beef-cheek tortellini; apple tarte Tatin.