The D.C. Reservations You’ll Want to Access in Fall 2022

Amidst the trendsetters and ambitious innovators, there still exists the respect of a timeless classic. Marcel’s fills these shoes year after year, ever since Chef Robert Wiedmaier put forth his signature Franco-Flemish cooking style. His elegant European tasting menus cultivate a fine-dining experience that is dialed in at every level.

The Vibe

A capital classic that delivers on everything you love about fine dining (and has done so for the last two decades).

Can’t Miss

Meander through a four-course, five-course or — if the occasion demands it — six-course tasting menu, all customizable. The boudin blanc is a signature bet that’s endured the test of time. The scallops, too.

By the Way

Other lists may be more modish, but Marcel’s maintains one of the best selections of classic French wines in town. It also serves as the flagship of Wiedmaier’s impressive Mid-Atlantic array of restaurants.

Spend enough time in D.C. and Rose’s Luxury will find its way onto your bucket list. It’s simply a fact. From owner Aaron Silverman’s perspective, the ultimate luxury at this casual Capitol Hill spot is the shareable prix fixe menu, which lets you kick back and set your own pace. That luxe-but-chill approach is now canon in the dining world, here in the District and beyond.

Bonus: Rose’s sibling restaurants, and Pineapple & Pearls, are also part of Global Dining Access.

The Vibe

A laid-back, intimate environment where you hold the keys to your meal.

Can’t Miss

Strategize with your party to enjoy all the standouts on this choose-your-own-adventure menu, like the cacio e pepe soufflé (exactly what it sounds like, but even better) and the sweet-pea pasta.

By the Way

The Rooftop Garden is available as a weeknight “VIP” experience. Enjoy a special pre-fixe for you and up to 11 additional friends, family members, or colleagues. More here.

If only every alley you ducked into led to Tiger Fork. Once stumbled upon, the energy is immediately raised once its red-and-bamboo interior catches your eye. Culinary director Nathan Beauchamp and executive chef Jong Son have a soft spot for the classics (e.g., Hong Kong street food, traditional dim sum) but with a style that meets the modern moment.

The Vibe

The electric ambiance tucked away from the main streets is particularly Hong Kong.

Can’t Miss

Regardless of party size, your table is going to be stacked with plates, and you should make sure the crispy pork belly is one of them. 

By the Way

For the late crowd, there’s a nightly happy hour that starts at 9 p.m.

In a town where gridlock is more common than common ground, chef Pepé Moncayo inspires reach-across-the-aisle optimism as he explores the intersection of Spanish and Japanese cuisines near Penn Quarter. At Cranes, you’ll get into a game of small plates, choosing between Spanish kaiseki or omakase options. Originally hailing from Spain but raised in Singapore, Moncayo’s globetrotting pays off for diners. 

The Vibe

Sleek and dramatic, with striking ornamental elements.

Can’t Miss

Seasonality reigns supreme, so don’t miss out on produce you might not see again for a few months. Recently seen à la carte standouts: grilled bok choy with sake and Manchego, as well as the unagi paella. Yes, we said unagi paella.

By the Way

There’s a particular interest at Cranes in giving the same respect to pairing food with sake as pairing food with wine.

How quickly can you become endeared to a restaurant? A simple bite of naan at Rasika may answer this. There are of course many other vibrant elements to captivate the senses during the Modern Indian dining experience at Rasika. This anchor of the D.C. restaurant realm is also the crown jewel in restaurateur Ashok Bajaj’s collection. Bonus: Don’t forget about the Penn Quarter location, either.

The Vibe

An expansive, Eye opening, palate-awakening experience. 

Can’t Miss

At risk of redundancy, the naan. You’ll also likely be sharing so load up on category favorites like the savory palak chaat or the tandoori lamb chops.

By the Way

The impressive sculpturesque design element in the West End location is meant to represent the banyan tree (“tree of life”)— a symbol of longevity.

If you spend enough time cooking for U.S. presidents, every endeavor afterwards is sure to have an extra bit of polish. In historic Kalorama, Chef Frank Ruta draws from his decade spent in the White House kitchen to meticulously craft a modern American fine dining experience. Dining here is an intimate experience that perfectly balances old and new, with retro classics reimagined. 

The Vibe

A perfect blend of technique, sophistication, and historical significance.

Can’t Miss

All entrées are described poetically on the menu, but the perhaps simple-sounding pan roasted chicken is a mainstay for good reason. And it’s almost your patriotic duty to end a meal with Baked Alaska.

By the Way

After a brief 1987 stint abroad in Merano, Italy, Ruta returned to the White House as executive sous chef at the personal request of First Lady Nancy Reagan.

Modernizing the entire scope of Israeli cuisine is not a task for the weak-willed. Fortunately for Cleveland Park patrons,  restaurateur Ashok Bajaj — yes from Rasika, and the entire Knightsbridge restaurant group — insisted on doing just that, namely by casting a gaze to the broader region. Sababa, then, serves as a literal melting pot for the plethora of cultures that have influenced the trajectory of Middle Eastern traditions. Executive Chef Ryan Moore amps up the sharable menu with an assortment of plates that celebrate Israel — and acknowledge the complexities of culinary roots. 

The Vibe

As suggested by the meaning of its name in Hebrew, you can’t help but feel cool, with tile inlay and distressed wood that telegraphs Tel Aviv.

Can’t Miss

When tasked with winding your way through centuries of culinary history, shared plates are the only option. A salatim flight sets the tone nicely, followed by the charred eggplant with herbed labneh. One thing for certain, you’ll place an order (or two) of hummus — a dish that can be leveled up with a topping of braised lamb.

By the Way

Sharing a wall (and zinc bar) is Sababa’s sister restaurant Bindaas.

If you’re seeking an innovative, fine-tuned cocktail experience without leaving hungry, look no further than Astoria DC. The team behind the beloved Copycat Co. pay homage to the original Waldorf-Astoria Hotel Bar. Not only do they whip up a near-perfect cocktail, but they’re also turning out some of the most coveted Sichuan food in the city.

The Vibe

A gleaming gem of a cocktail bar with bites that hold their own. 

Can’t Miss

In addition to a uniformly excellent roster of cocktails, don’t miss small plates like the chicken thighs with ginger, or stir-fried potatoes. If looking to go bigger, the water-boiled beef is a spectacle.

By the Way

After sampling some of his cuisine, you may be shocked to learn that chef Devin Gong is entirely self-taught in his culinary skills.

Centrolina’s rotating seasonal menu sings a pan-Italian love song, and always feels like a warm embrace. This is intentional. Chef Amy Brandwein offers up the flair and flavor of an osteria, but never is bound by too much convention. So cavatelli is studded with halibut, crab and corn; while a sea bass crudo is accented with a tart cherry shrub. This is because Brandwein always pulls inspiration from the seasonal outputs of top Mid-Atlantic purveyors, which makes the menu a celebration of local bounty. 

The Vibe

A light and pleasant rubbing-elbows with authentic, regional Italian perspective. 

Can’t Miss

Spend some time perusing the wood-fired oven section and be wowed by what the simplicity of a perfectly grilled fish can do. A companion pasta such as the corn and ricotta raviolini is designed to dazzle.

By the Way

In addition to the accompanying mercato that adjoins the Centrolina space, you can now enjoy the newly expanded sister-café, Piccolina across the alley. (And there are reports of a cannoli bar. Just saying … )

It is fitting that a restaurant whose Arabic name translates to “my heart” was able to capture so many others in the tumultuous last couple years since opening in 2020. Chef and owner Michael Rafidi infuses everything he has into honoring a Levantine cooking that leans on coal-fired traditions and a seasonal-first philosophy.

The Vibe

Rooted in family and tradition. A dining room that was waiting for you to walk in. 

Can’t Miss

Saying yes to the signature sofra (a similar format to family-style) will land you in a spontaneous flurry of curated options sent to your table. If you’re taking control with à la carte, head in the direction of embered tomato hummus or wood-fired lamb dolma. Unofficial rule: The meal can’t end without a brown butter knafeh.

By the Way

Albi’s quirky, factoid-studded wine list shines a light on Levantine winemaking, with a focus on Lebanon, Cyprus, and the West Bank.