DC’s first Cidery arrives at The Capital City. Add the Neopolitan pizza-boom to the equation and it’s an all-around good time. You are where you eat, tell your friends about it:
Because DC’s first Cidery is officially open, serving Basque cuisine and fermenting a limited amount of cider on-site (in their 660-gallon Barolo wine cask). Go for the creative pintxos, stay for the choice ingredients. // Truxton Circle. Book now at Anxo.
Because this pizza is what you need. A partnership between the owners of The Red Hen and Boundary Stone culminates with an Italian-American food baby fed by the memories of chef Michael Friedman’s youth. PS, new Summer Corn soft serve on the menu. // Shaw. Book now at All Purpose.
Because Eric Ziebold’s tasting menu restaurant is dressed to the nines. This prix fixe experience requires a jacket. But as long as you got your suit and tie, table-roasted smores are for dessert. // Mt Vernon. Book now at Métier.
Because this is Tim Ma’s first restaurant in the District. Chinese heritage x French vibes takes this meal home. Scallop topped coconut risotto with basil ice cream for the fusion win. // Cardozo. (202) 525-2942.
Because the hype is real. Chef Jeremiah Lanhorne’s Mid-Atlantic cuisine has already been named one of the 10 best restaurants in America by Food & Wine. Chef started off in Charleston, S.C. and is committed to local ingredients with a small roof garden to boot. Strawberry gazpacho with Maryland blue crab is summer in a bite. // Shaw. Book now at The Dabney.
Because it’s Chef Michael Schlow’s fish-forward spot that feels both intimate and à la mode. Say hello to the Maryland crab risotto. If you don’t know, now you know. // Mt Vernon. (202) 629-4662.
Because Philadelphia-based restaurateur, Marc Vetri, brought his neighborhood Neapolitan pizzeria to DC. Think wood-fired pies (i.e. crab pizza) and plates. Pro Tip: Get the signature mortadella-stuffed rotolo. Pistachio pesto is legit. // Cardozo. (202) 794-9057.
Because FLOTUS can’t get enough of that courtyard seating and Chef Nicholas Stefanelli’s coastal Italian menu. Also, DC’s Raw Food Festival begins tomorrow and Masseria is offering a 3-course dinner with wine pairings. Cin cin. // NoMa. Book now at Masseria.
9/Pineapple and Pearls
Because James Beard award winner, Aaron Silverman of Rose’s Luxury, is behind this restaurant. What was once coffee, pastries, and sandwiches, is now a full on tasting-menu. Latest on IG posts a white strawberry shortcake with Brillat-Savarin cheese for a limited time. // Capitol Hill. Walk-ins only.
Because your order is ready, so bring your appetite. And save room for dessert, the Key Lime & Speculoos Pie pairs perfectly with the Grasshopper cocktail. Just desserts for a stellar meal. // Shaw. Book now at Convivial.