New on Resy: Centrolina, Maydan, Zandra’s, and More

The cool, bright interior of chef Amy Brandwein’s combination ristorante and mercato — with its blond wood, tones of gray and white, and accents of celadon and fuchsia — is the perfect setting for her small but carefully focused menu of rethought Italian fare. Pro tip: don’t miss the variety of fish roasted in the wood-fired oven.

“Maydan” refers to an open space where people come together. Here, that means a blazing fire pit outfitted with clay ovens and grills, which imparts an animated energy and heapings of flavor. Scoop it all up, from hummus to fire-grilled halloumi cheese, with made-to-order bread.

D.C. bartender and cocktail lounge proprietor extraordinaire Derek Brown (Mockingbird Hill, Southern Efficiency, Eat the Rich) hits it out of the park with this three-part destination watering hole. Enjoy classic and contemporary cocktails in the clubby Library or in the greenery-framed Garden — or settle in for a prix-fixe progression of unique drinks and small plates in the Tasting Room.

Caesar’s made history this spring at the Capital One Arena, opening the first-ever sportsbook (a space for legal betting) in an American professional sports venue — a two-level 18,000-square-foot facility ringed with wall-to-wall LED screens and filled with sports memorabilia. It’s a sure bet that you won’t be taking chances, though, with the extensive menu designed by Nicholas Stefanelli of acclaimed Masseria.

This contemporary Italian spot from Louie Hankins (El Techo, Rito Loco) and Naples-born partners Salvio and Giovannia Ippolito occupies the same space as the now-closed Bistro Bohem. Expect such innovations as deconstructed eggplant Parmigiana and grilled octopus with stracciatella cream.

In D.C., Bullfrog means bagels — roughly a dozen varieties, with every possible spread, schmear, topping, or accompaniment you could imagine. But why stop there? On Saturdays and Sundays at Bullfrog’s original H Street location, there’s a full-scale brunch menu, too (did somebody say huevos rancheros?) — and, yes, there are mimosas and Bloody Marys.

You’ll know you’re someplace special when you take your seat in this peaceful, light-filled Beaux Arts-style room beneath a soaring skylight in the recently reopened historic Jefferson Hotel. Chef Tony Roussel, who ran the kitchen at Central Michel Richard, oversees breakfast, lunch, dinner, and a knockout brunch.

It’s all about — guess what — here. A half-dozen red pies, a half-dozen white pies, a catalogue of extra toppings, and — apart from a dish of olives, an arugula salad, and some desserts — that’s all there is, my friend. And you’ll agree that’s plenty when you get a taste of these wood-fired pies.

Yes, there are screens aplenty to keep up with the latest games and matches, as befits a place with “sports” in its name. But you’d also be forgiven for thinking that you’ve been magically transported to a corner of the Mediterranean as you look out over Lake Anne in Reston and devour your ouzo shrimp, scallops marsala, or some other Greek or Italian specialty at Vicky and George Hadjikyriakou’s big, bustling waterside tavern.

You won’t want to miss this elegantly appointed Indian establishment in North Bethesda’s Pike & Rose destination mall — the latest from Sunil Bastola, well-known for the Bollywood Bistros in Fairfax and Great Falls.

Drinking whiskey is a pleasure, but it’s even better when you sip your rye or bourbon in the place where it’s made, and learn first-hand how it got to be so good. That’s what’s on offer at this 12,000-square-foot high-tech Manassas distillery. Sample a range of whiskeys — and gins — or choose a craft cocktail after learning the secrets behind them on-site with one of KO’s knockout tours.

Everything about the bright, lively Haymarket location of entrepreneur Miguel Pires’s unconventional taquería (sibling to the original in Manassas) says “fun!” — from the big multicolored “TACOS” sign on the wall to the diner-style counter (complete with red-topped diner stools) to the unconventional menu of tacos filled with everything from Szechuan pork belly to falafel.