Fiola Mare in Washington DC is Fabio and Maria Trabocchi's Georgetown waterfront seafood room on K Street, a Potomac-facing dining hall with a crudo bar and a Sunday-best Italian list.
Signature dishes: Crudo platter, Whole fish for the table
Must order: The crudo platter to start; the kitchen builds it from whatever was unloaded that morning.
Tip: The patio runs from April to October; Sunday lunch on the water with a glass of vermentino is the room's editorial best moment.
Address: 3050 K St NW, Washington, DC 20007, Washington DC
Old Ebbitt Grill in Washington DC is the city's oldest saloon, founded 1856 and now serving 1.5 million guests a year across four bars at its 15th Street home near the White House.
Signature: Crab cakes, Oyster Happy Hour
Order: The crab cake plate; the kitchen runs through 1000 cakes a week and the binder is invisibly thin.
Tip: The 15:00 to 18:00 oyster Happy Hour is the city's best seafood deal at $1.95 each; sit at the Old Bar.
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: Wagyu tartare, Whole roasted duck for two
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.
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.
