Annabelle in Washington DC is Frank Ruta's elegant Dupont Circle dining room on Florida Avenue, the Knightsbridge Group's most polished kitchen with a French foundation and a market focus.
Signature dishes: Wagyu tartare, Whole roasted duck for two
Must order: The whole roasted duck for two, carved tableside; pre-order on the booking page.
Tip: The chef's counter overlooks the kitchen pass and is the better booking for the food show; book at lunch for a calmer pace.
Address: 2132 Florida Ave NW, Washington, DC 20008, Washington DC
Maketto in Washington DC is Erik Bruner-Yang's H Street Cambodian-Taiwanese cafe and dining room, with a sneaker boutique on the ground floor and a courtyard room beyond the kitchen.
Signature: Fried chicken, Beef pho-style stew
Order: The Taiwanese fried chicken sandwich on a Maketto-baked bun; the menu has carried it since opening.
Tip: Brunch service runs Cambodian breakfast plates that the dinner menu skips; the courtyard bar is the local move.
The Salt Line in Washington DC is the Navy Yard New England-style seafood room overlooking Diamond Teague Park, with Connecticut-style lobster rolls and a 30-oyster raw bar selection.
Signature: Lobster roll, Oysters by the dozen
Order: The hot Connecticut-style lobster roll on a butter-toasted bun; the menu favourite since opening.
Tip: Patio runs from April to October and faces the Anacostia; book a sunset slot and walk to a Nationals game after.
Convivial in Washington DC is Cedric Maupillier's Shaw French-American dining room on the corner of 8th and O, with a coq-au-vin pot pie that the room has carried since 2015.
Signature: Coq au vin pot pie, Crispy chicken leg confit
Order: The coq au vin pot pie is the kitchen's signature and the dish that built the room.
Tip: The corner banquette is the room's prize seat; the bar counter runs the full menu without the reservation pressure.
Tail Up Goat in Washington DC is Bill Jensen, Jill Tyler and Jon Sybert's Adams Morgan Mediterranean small-plates room on Adams Mill, a Michelin-star kitchen with deep house-baked breads.
Signature: Lamb ribs, House-made pastas
Order: The smoked lamb ribs with sumac; the room's longest-running dish and the menu's editorial focal point.
Tip: The bread plate is not optional; order it first and ask for the soft-butter add-on. Sunday tasting menu is the value pick.
Bresca in Washington DC is Ryan Ratino's Michelin-star 14th Street dining room above the boutique scene, a 60-seat space with a beekeeping rooftop and a four-course tasting menu.
Signature: Hand-cut pastas, Tasting menu courses
Order: Whichever pasta course is on the tasting; Ratino's hand-cut shapes change weekly.
Tip: The downstairs Bresca takes a la carte; the upstairs Jont (separate venue) is the tasting-menu sister.
Pineapple and Pearls in Washington DC is Aaron Silverman's Michelin two-star tasting-menu room on Barracks Row, the formal sister of Rose's Luxury next door, with an all-inclusive ticket.
Signature: Caviar and seafood courses, Wine-pairing tasting
Order: Whichever caviar course leads the menu; it is the kitchen's editorial opener.
Tip: Tickets include wine, food and tip; the lounge tickets are $50 cheaper than the dining room and run the same menu.
