The D.C. Restaurants We Loved in 2024
It’s that most wonderful time of year where Team Resy have scrolled through our respective camera rolls to pin down the meals that have stood out to us the most. Whether it be for the hospitality, the food, the vibe (or, in a lot of cases, a magic combination of all three), our 2024 picks have proven yet again what we know and hold dear to our hearts: Restaurants are our homes away from home, acting as the perfect backdrop for all of life’s moments, both big and small.
From the neighborhood spots we love to restaurant collabs, hot new openings, and everything in between, here are Team Resy’s favorite restaurant meals of 2024.
One of my favorite traditions…
… is going to the bar at The Red Hen in the fall, when the seasons start to change. While the pastas are always a standout, it tends to be the starters that fill up our table space: burrata with seasonal vegetables, prosciutto-wrapped melon, and grilled octopus are but some of the dishes I’ve been thinking about for weeks. It’s with good reason that this is a D.C. staple.
— Jill Zankowski, Restaurant Success Manager
From start to finish, everything was perfection…
… at Daru. The pani puri was an explosion of flavor and textures (and such a fun way to start the meal). The scallops moilee (scallops resting in a coconut curry sauce) had us ordering the bread basket, so we could sop up and enjoy every last bit (it comes with plain and garlic naan, plus herb laccha). The lasooni lamb chops were unbelievably tender, and my husband declared them the best lamb he’s had in years. I really appreciated that the non-alcoholic version of the garam colada cocktail they created was perfectly balanced, not too sweet. We can’t wait to go back.
— Aggie Chin, Regional Manager, D.C.
I had the pleasure of dining…
… at Dōgon recently. The restaurant’s got a lounge vibe to it and is beautifully designed, and the food was nothing short of amazing. Chef Kwame Onwuachi’s dishes are creative, bold, and masterfully composed, while keeping true to his Afro-Caribbean heritage. Out of all the dishes I tried (from corn bread with spiced shiro butter to the plantain hoe crab cake), the absolute standouts were the lobster escovitch and the braised oxtails.
Best of all, I had the privilege of joining the team for the first of their Global Dining Access access nights, which made it extra special — perks included a meet-and-greet with chef Kwame, a complimentary amuse-bouche, and a gift bag with his signature spice blend.
— Justin Brown, Restaurant Success Manager
I had a craving for Korean food…
… and wound up at Anju, where I had one of my best meals this year. (Though let’s be honest: Anju’s one of my favorite restaurants every year. But this recent visit just confirmed it!)
The dinner kicked off with a gorgeous, soulful tteok mandu guk. It’s a Korean soup that’s perfect for shaking off the early winter chill, featuring chewy rice cakes and chef Angel Barreto’s famous yache mandu (meaty and dense, even though they’re made with Impossible meat), which are just the right contrast to the super savory and clear broth.
Next, we dove into ganjang guksu (buckwheat noodles soaked in a smoked soy sauce and adorned with Asian pear, for a sweet-and-salty flavor profile) and put in an order of the jjajangmyeon, which chef Angel — as accommodating as he is talented — made vegetarian for me. The thick, chewy noodles came swirled in a slightly sticky, roasted black bean sauce with stir-fried zucchini, mushrooms, and cubes of fried tofu.
For dessert, I almost licked the toasted marshmallow fluff in the s’mores panna cotta right off the plate, and the jujube sticky toffee pudding (the only desserts to reappear on the menu time and time again) came smothered in the most delicious, buttery-and-nutty pumpkin caramel sauce.
The staff and the space are as warm and welcoming as the food, and the good vibes from dining here stayed with me long after the meal was over and I had to step back into the cold real world again. What else could you ask for?
— Priya Konings, D.C. Writer, Resy Editorial
After nearly 10 years…
… Maketto is still slinging hit after hit on H Street. I went in for brunch and ordered six to seven apps — it might’ve been too much food for just two people, but it was totally worth it (and continued to happily feed me for the next three meals). The ginger chicken soup dumplings are famous for a reason, the lo mein was the best I’ve had in D.C., and the scallion pancake had me thinking about breakfasts served in markets all across Asia. This place is not only delicious, but also well-priced in a city filled with triple dollar signs, and you are absolutely missing out if you haven’t made your way to chef Erik Bruner-Yang’s flagship yet.
— Jill Zankowski, Restaurant Success Manager
Still thinking about my meal…
… at Lapis and already plotting how to get back there to try more of the menu. We went on a Saturday, walked in right at 5 p.m., and quickly got a table. Pro tip: The classic mantoo (with beef, split peas, carrots, and garlic sour cream) are a must-order!
— Alex Larson, GTM & Strategic Initiatives Manager
One of my best meals of 2024…
… took place at L’Ardente, a glamorous Italian restaurant where everything was on point, from the ambiance and setting (featuring beautiful Murano glass chandeliers) to the presentation of the food.
The perfect start to our meal came in the shape of oysters al forno (broiled with Pecorino cream and Sarawak peppercorn) and mozzarella-stuffed arancini, served alongside a fig cobbler made with caramelized fig, sherry, grappa, and sparkling Lambrusco. Then we were onto the mains, where the Margherita pizza, handmade tagliatelle alle vongole, and the (vegan!) orecchiette Bolognese were on par with dishes I’ve had from some of my favorite restaurants in Italy. I somehow saved room for dessert and was able to experience the amore mora — a hardened green ball of lime mousse filled with blackberry compote, lime curd, and angel food cake. And it didn’t hurt the experience that former First Lady Michelle Obama was dining at a table nearby.
— Claudia Rosenbaum, D.C. Writer, Resy Editorial
I went to a collaboration dinner…
… between Tail Up Goat and Portland restaurant, Xiao Ye (which also happens to be run by two D.C. restaurant alumni). And from the very beginning, the meal was absolutely outstanding.
We started with anchovy toast on milk bread with blood orange jam and coriander that set the stage for a parade of stunning dishes. The team is known for their pastas, of course, and the capunti with bay scallop, XO sauce, and garlic hit the spot. I opted to pair everything with the non-alcoholic beverage pairing, and the commitment to detail and storytelling by the staff was evident every sip of the way.
— Jill Zankowski, Restaurant Success Manager
