Washington DC’s Nominees for the 2020 James Beard Awards

The four-course menu at Rooster & Owl unravels like a flavor-packed reverie, and we’d expect no less from fine dining vet Yuan Tang, who extols the flavors of the region seamlessly. Rooster & Owl serves a customizable, shared plates tasting menu with a focus on seasonal produce. Expect market-driven cuisine and inventive beverage pairings in an upscale, approachable atmosphere.

One bite into the naan here and you’ll understand why Rasika belongs to the city’s fine dining pantheon. This is acclaimed restaurateur Ashok Bajaj’s crown jewel, after all, and the vibrancy and depth of Indian cuisine resonates in every single dish. Chef Vikram Sunderam won a James Beard Award for Best Chef: Mid-Atlantic in 2014 for his contemporary interpretations of modern Indian-American cuisine. Don’t miss out on the signature palak chaat, made with crispy fried spinach.

Thompson Italian is the story of two longtime industry vets — Katherine and Gabe Thompson — who fell in love, and decided to apply their fine-dining chops to something else: a true neighborhood gem, with pasta and pastries like you wouldn’t believe. Chef-owner Katherine Thompson, an Arlington native, showcases her passion for Italian pastries, from cannoli and olive oil cake to panna cotta and chocolate-hazelnut torta.

This restaurant and pub inspired by traditional Korean flavors and culture has the distinction of being named a semifinalist for two Beard Awards this year: one for executive chef Angel Barreto and another for chef-owner Danny Lee, whose Korean mother consulted on the menu. At Anju, Lee and Barreto reimagine everything from soju to street food to palace-era cuisine.

Chef-owner Jon Sybert is one of the seasoned industry players that has turned Tail Up Goat into a neighborhood restaurant that over-delivers in every way. The restaurant’s name is a nod to the U.S. Virgin Islands, the childhood home of Sybert’s wife, who also happens to be one of the restaurant’s co-owners. On an island overrun with goats and sheep, locals often note that the best way to tell the difference is, “Tail up goat. Tail down sheep.” Pastas here are a surefire hit.

As its name suggests, Mama Chang is an ode to legendary chef and restaurateur Peter Chang’s mother and her homestyle Chinese cooking. It’s also a showcase for his wife and longtime co-chef Lisa Chang’s exceptional culinary skills, best exemplified in the crispy, flaky scallion pancakes. Chang made a name for himself cooking at the Chinese embassy in DC for a number of years, specializing in Sichuan cuisine and here at Mama Chang you’ll find dishes from the Hunan, Hubei, and Sichuan provinces. Walk-ins Only.