Kobo Sushiko, Smoked & Stacked, Masseria, Now on The Resy Hit List

Because you’re branching out beyond standard omakase at Kobo, with 12 to 15 courses of vegan and non-vegan kappo tasting journeys. Also, the lunch bento situation is a win.

For reservations, call the restaurant at (301) 961-1644.

Because this Shaw sandwich shop has just what you need–in hoagie form. It’s fast, it’s casual, and it’s serving house-cured pastrami over milk bread.

Walk-ins only.

Because it’s one of the 100 very best restaurants of 2017. Masseria’s sweet breads with Norwegian king crab, parsnip custard bruleé, and spicy molasses is masterful, while the “JYB” antipasto is a delicious combination of sardines, guanciale, white beans, and breadcrumbs, topped with a thin sheet of lardo. It’s worthy of seconds.

Because pitmaster Rob Sonderman is wood-smoking brisket, dry-rubbed pork, chicken wings, and even cheddar mac and cheese. You can never have enough barbecue.

Walk-ins only.

Because in Japanese, Himitsu means “secret,” and off-menu drinks and bites make you feel like a regular. Be sure to check out the weekly udon “pop-in” for a necessary mid-week pick-me-up.

Walk-ins only.

Because handmade pasta rolled fresh in the storefront window of Chef Fabio Trabocchi’s Italian trattoria. Stick with the classics, indulge in a seasonal special, and always opt for a side or two.

For reservations, call the restaurant at (202) 450-1312.

Because Chef Ryan Ratino is in the house and he’s serving a $59 deal that includes four dishes. Don’t miss the Instagram-worthy “Citrus Ambrosia”– with meringue, pink peppercorns, tapioca, diced mango, and mango sherbet. Cleveland Park is on the up and up.

Because Michelin-star sushi is available in DC, and it warrants a visit. Chef Nobu Yamazaki is a James Beard Award nominee for Best Chef– and his omakases are the reason.

Because it’s one of the best seafood restaurants in DC and a bona fide institution. In the new location, favorites like oysters, lobster sliders, and crab cakes stay true to the original, and stellar new additions like the ribeye and grilled calamari add to the wow.

For reservations, call the restaurant at (202) 506-5257.

Because come for the cider and stay for the food. Opt for the boqueron montadito with white anchovy and salmon roe on toas; it’s innovative Basque cuisine at its finest.

Because Bindaas’ second location is bigger and badder, as if we needed a reason to enjoy copious amounts of avocado golgappas and bhel puri.

For reservations, call the restaurant at (202) 244-6550.