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 dishes: Lobster roll, Oysters by the dozen
Must 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.
Address: 79 Potomac Ave SE, Washington, DC 20003, Washington DC
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.
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).
