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 dishes: Coq au vin pot pie, Crispy chicken leg confit
Must 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.
Address: 801 O St NW, Washington, DC 20001, Washington DC
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.
Rasika in Washington DC is Ashok Bajaj's Penn Quarter modern Indian dining room on D Street, the city's anchor Indian fine-dining room since 2005 and a State Dinner regular.
Signature: Palak chaat, Lobster moilee
Order: The palak chaat (crispy spinach with sweet yoghurt and tamarind); the room's most-ordered single dish.
Tip: The West End Rasika is the larger room; the Penn Quarter original is louder and harder to book but holds the editorial top spot.
Thip Khao in Washington DC is Seng Luangrath's Columbia Heights Laotian dining room on 14th Street, the city's anchor Laotian kitchen with a separate spicy-jungle-menu insert.
Signature: Laotian beef larb, Sticky rice
Order: The Laotian-style beef larb from the jungle menu; ask for the off-menu insert by name.
Tip: The crispy rice salad and Lao sausage are the second-meal must-orders; bring a wine you don't mind opening (BYO).
Albi in Washington DC is Michael Rafidi's Michelin-star Navy Yard Levantine wood-fire dining room on 4th Street SE, a one-Michelin-star kitchen with a James Beard award winner at the pass.
Signature: Wood-fire kebabs, Manakish flatbread
Order: The hummus and the wood-fire shish barak (lamb dumpling); the editorial standout of the menu.
Tip: The tasting menu Yellow Door dinner is the chef's signature ticket; book the upstairs Yellow Door room directly.
