Scroll to Start Swipe to Start
  • 01
    This classic hair-cuttery isn't your father's barbershop! (Your dad really only does colorings.) But it does have stuff your dad might appreciate, like a vintage striped pole out front, a big ole buffalo head on the wall, and leather chairs from the '30s, perfect for a straight razor shave or a fresh ear-lowering.
    More on Old-school cuts n' shaves
    • About

      This classic hair-cuttery isn't your father's barbershop! (Your dad really only does colorings.) But it does have stuff your dad might appreciate, like a vintage striped pole out front, a big ole buffalo head on the wall, and leather chairs from the '30s, perfect for a straight razor shave or a fresh ear-lowering.
    • Venue Info

  • 02
    Just off 18th, this Asian noodle house is all rustic downstairs (high tops, exposed brick, and wood beams), with a top floor decked out with lower tables & leather ottomans upstairs. They're serving up starters like sake-cured chicken thighs and daikon'd out mackerel, plus three types of ramen: Triple Stock w/ pork belly, Shoyu Duck, and one with pork belly, chicken confit, and duck confit called the Maze Men, aka a show where Sterling gets lost in the office after too many martinis.
    More on Steaming bowls of modernity on 18th
    • About

      Just off 18th, this Asian noodle house is all rustic downstairs (high tops, exposed brick, and wood beams), with a top floor decked out with lower tables & leather ottomans upstairs. They're serving up starters like sake-cured chicken thighs and daikon'd out mackerel, plus three types of ramen: Triple Stock w/ pork belly, Shoyu Duck, and one with pork belly, chicken confit, and duck confit called the Maze Men, aka a show where Sterling gets lost in the office after too many martinis.
    • Venue Info

  • 03
    Old Town's upscale gastropub was "inspired by the most notable inventors & inventions", which means brass-pipe'd bookshelfs, giant lightbulbs, and, presumably, lots of ShamWows behind the bar. On the bar, though, a former PX cocktailer mixes goodness like "The Commonwealth" (single malt whiskey, Canton Ginger cognac, and Luxardo Maraschino liqueur), and "The Headless Horseman", with Boyd and Blair Vodka, Angostura bitters, ginger beer, and lime. The food highlight is a Chesapeake Pot Pie filled with crab, rockfish, roasted corn, potatoes, peas, and a "pinch of the bay", though you'll need one on your cheeks to remind you you're not dreaming.
    More on Savory fare & 'tails for days
    • About

      Old Town's upscale gastropub was "inspired by the most notable inventors & inventions", which means brass-pipe'd bookshelfs, giant lightbulbs, and, presumably, lots of ShamWows behind the bar. On the bar, though, a former PX cocktailer mixes goodness like "The Commonwealth" (single malt whiskey, Canton Ginger cognac, and Luxardo Maraschino liqueur), and "The Headless Horseman", with Boyd and Blair Vodka, Angostura bitters, ginger beer, and lime. The food highlight is a Chesapeake Pot Pie filled with crab, rockfish, roasted corn, potatoes, peas, and a "pinch of the bay", though you'll need one on your cheeks to remind you you're not dreaming.
    • Venue Info

  • 04
    Regardless of how you feel about the man sitting in that big, white house down the block (think it's called President's Palace or something?), you should feel great about its neighbor Woodward Table, which has taken over the old Potenza space to serve you seasonal American while you celebrate/complain about our Commander-in-Chief. WT's built out in H Street's historic Woodward building, leaving its 100yr-old "Great Hall" virtually untouched as a private dining area, but mildly modernizing the rest of the place with orange piping and large, circular lights that look like the UFOs of Omega Centauri's classiest aliens. Classy entrees, meanwhile, will set down on your table and include honey glazed, seared Duroc pork rib chop w/ creamy grits, pan-roasted Maine lobster w/ Ritz Cracker persillade, and a spice-crusted duck breast w/ a gizzard ravigote & "blistered" grapes. There are a few drafts (Great Lakes, DC Brau, Star Hill...), and specialty cocktails are highlighted by the bourbon/ Luxardo Maraschino/ Fernet Branca "West Wing", and the bourbon/ honey syrup/ citrus/ pineapple "Honey Delight", though good luck competing with that purple stuff! And then there's next door's Woodward Takeout Food, which'll send out breakfast (from quiche to chicken biscuits) and lunch (like corned beef tongue & duck reubens) from a spot that, at night, will host chef pop-ups and tasting events, though everybody's got different tastes, and that's fine, and we should all try to work together and get along, OK?
    More on American, a block from the White House
    • About

      Regardless of how you feel about the man sitting in that big, white house down the block (think it's called President's Palace or something?), you should feel great about its neighbor Woodward Table, which has taken over the old Potenza space to serve you seasonal American while you celebrate/complain about our Commander-in-Chief. WT's built out in H Street's historic Woodward building, leaving its 100yr-old "Great Hall" virtually untouched as a private dining area, but mildly modernizing the rest of the place with orange piping and large, circular lights that look like the UFOs of Omega Centauri's classiest aliens. Classy entrees, meanwhile, will set down on your table and include honey glazed, seared Duroc pork rib chop w/ creamy grits, pan-roasted Maine lobster w/ Ritz Cracker persillade, and a spice-crusted duck breast w/ a gizzard ravigote & "blistered" grapes. There are a few drafts (Great Lakes, DC Brau, Star Hill...), and specialty cocktails are highlighted by the bourbon/ Luxardo Maraschino/ Fernet Branca "West Wing", and the bourbon/ honey syrup/ citrus/ pineapple "Honey Delight", though good luck competing with that purple stuff! And then there's next door's Woodward Takeout Food, which'll send out breakfast (from quiche to chicken biscuits) and lunch (like corned beef tongue & duck reubens) from a spot that, at night, will host chef pop-ups and tasting events, though everybody's got different tastes, and that's fine, and we should all try to work together and get along, OK?
    • Venue Info

  • 05
    Green Hat -- DC's newest (... and only) gin distillery -- is taking a page out of Huck Finn's book, essentially asking you to paint their fence in the most fun possible way: by signing up to spend your Saturday "volunteering" in their small batch distillery, in the process becoming one of the few to see inside/drink inside their walls

    The name's an ode to "The Man with the Green Hat" (way less cool actual name: George Cassidy), who served as Congress's go-to bootlegger, and the place looks fittingly old school: fermentors and copper pot stills in a 90yr old warehouse. Email them here, and you and 5-10 of your besties could become a "bottling party": the first part is all learning, as they take you through creating a mash via temp-controlled fermentation, vaporization, and the all-important adding of botanicals (in this case: juniper, coriander, and citrus), which'll become instantly more interesting to you at the next step, tasting ("an herbal whisper of celery"! A "rewarding complexity"!). Then they'll sit you all down at a large table to earn your keep booze: each person is one part of the assembly line as you guys pour, cork, scribble batch & proof numbers, and attach labels, but not "boozehound", as you've already dibsed that one by spending your Saturday at a gin distillery

    And on the off chance that you don't have two hours of free Saturday, you can nab bottles of Green Hat at Schneider’s of Capitol Hill, Batch 13, and A.M. Wine Shoppe. Try it once, and there's no way you'll be on the fence.
    More on Get ready to embark on an epic gin-ey
    • About

      Green Hat -- DC's newest (... and only) gin distillery -- is taking a page out of Huck Finn's book, essentially asking you to paint their fence in the most fun possible way: by signing up to spend your Saturday "volunteering" in their small batch distillery, in the process becoming one of the few to see inside/drink inside their walls

      The name's an ode to "The Man with the Green Hat" (way less cool actual name: George Cassidy), who served as Congress's go-to bootlegger, and the place looks fittingly old school: fermentors and copper pot stills in a 90yr old warehouse. Email them here, and you and 5-10 of your besties could become a "bottling party": the first part is all learning, as they take you through creating a mash via temp-controlled fermentation, vaporization, and the all-important adding of botanicals (in this case: juniper, coriander, and citrus), which'll become instantly more interesting to you at the next step, tasting ("an herbal whisper of celery"! A "rewarding complexity"!). Then they'll sit you all down at a large table to earn your keep booze: each person is one part of the assembly line as you guys pour, cork, scribble batch & proof numbers, and attach labels, but not "boozehound", as you've already dibsed that one by spending your Saturday at a gin distillery

      And on the off chance that you don't have two hours of free Saturday, you can nab bottles of Green Hat at Schneider’s of Capitol Hill, Batch 13, and A.M. Wine Shoppe. Try it once, and there's no way you'll be on the fence.
    • Venue Info

  • 06
    What do Robert Wiedmaier and Michael Jordan have in common? Both are masters of their art, both were extremely proud of Space Jam (... Wiedmaier just sort of in a societal sense), and now, both care deeply about 23. See, that's the number of countries bordering the Mediterranean and exerting their influence on the new Wildwood Kitchen, accented by dark wood beams supporting a photographic woodland frieze that sadly lacks Bugs Bunny

    Though Bugs certainly would appreciate the carrots on this roasted farmhouse chicken in a bed of cippolini onions & squid ink mushroom puree

    Probably also the ones framing these beef short ribs, which're criss-crossed, despite the dish ensuring that it's some time before you're able to jump, jump

    And then there are the slow-braised meatballs, lovingly shaped from Border Springs Farm lamb, topped with shaved rocca, and bedded on olive oil-infused potato puree. Do you have what it takes to conquer 23?
    More on Tongue-tour the Mediterranean
    • About

      What do Robert Wiedmaier and Michael Jordan have in common? Both are masters of their art, both were extremely proud of Space Jam (... Wiedmaier just sort of in a societal sense), and now, both care deeply about 23. See, that's the number of countries bordering the Mediterranean and exerting their influence on the new Wildwood Kitchen, accented by dark wood beams supporting a photographic woodland frieze that sadly lacks Bugs Bunny

      Though Bugs certainly would appreciate the carrots on this roasted farmhouse chicken in a bed of cippolini onions & squid ink mushroom puree

      Probably also the ones framing these beef short ribs, which're criss-crossed, despite the dish ensuring that it's some time before you're able to jump, jump

      And then there are the slow-braised meatballs, lovingly shaped from Border Springs Farm lamb, topped with shaved rocca, and bedded on olive oil-infused potato puree. Do you have what it takes to conquer 23?
    • Venue Info

  • 07
    Beech mushroom risotto with truffles. Smoked oyster escabeche. Like, 18 other dishes. They all await you at the re-incarnation of minibar, which's now housed in the former Zola space. Upon arrival hand them your golden ticket, you're greeted with cocktails and ushered through discreet doorways to two oak tables beneath custom-crafted gold domes, and then you know the drill: you and 11 other lucky souls are treated to course after inventive course, whilst sipping on beverage pairings like the Champagne-centric "Celebration".
    More on Set a course 20 courses for culinary adventure!
    • About

      Beech mushroom risotto with truffles. Smoked oyster escabeche. Like, 18 other dishes. They all await you at the re-incarnation of minibar, which's now housed in the former Zola space. Upon arrival hand them your golden ticket, you're greeted with cocktails and ushered through discreet doorways to two oak tables beneath custom-crafted gold domes, and then you know the drill: you and 11 other lucky souls are treated to course after inventive course, whilst sipping on beverage pairings like the Champagne-centric "Celebration".
    • Venue Info

  • 08
    North Dakota's actually got a few things going for it, like Fargo. And new-school rapper Wiz Khalifa. And old-school rapper Bismarck-ie, probably. Now that great state is bringing you something even tastier, with Farmers Fishers Bakers. With views of the ice rink and fire pits a plenty, the GT Waterfront's newest is a collab between the Founding Farmers folks, and (interestingly) the North Dakota Farmers Union, who're sourcing goods from 42,000 family farms across the country to cook up amidst a farmhouse vibe (rolling pins, tractor tires...) and in an patriotically flagged "bakery studio" -- so yeah, expect sweet jams. Flour from Grand Forks, honey from New Rockford, and well, a lot of other stuff from other places you don't know in North Dakota (and elsewhere) go into deliciousness like "long bone cowboy style" chicken with peanut-cider slaw & grits, corn tacos with grilled pork belly, and stuffed Maine lobster with twice-baked root veggies & succotash. When you're done operating heavy farm equipment, indulge in the "Tiki Redux" and "Beer Cocktail" menus, replete with Circa '64 Zombies, Scorpions, and a wheat beer/raspberry syrup/vodka joint called The Greyhawk. Or toss 'em in the trash and let their "cocktail gurus help you discover off-menu options to tantalize your taste buds" by opting for the "Dealer's Choice" -- just make sure Wiz doesn't bump ahead of you in line after hearing the word "dealer".
    More on Freshness at the Waterfront
    • About

      North Dakota's actually got a few things going for it, like Fargo. And new-school rapper Wiz Khalifa. And old-school rapper Bismarck-ie, probably. Now that great state is bringing you something even tastier, with Farmers Fishers Bakers. With views of the ice rink and fire pits a plenty, the GT Waterfront's newest is a collab between the Founding Farmers folks, and (interestingly) the North Dakota Farmers Union, who're sourcing goods from 42,000 family farms across the country to cook up amidst a farmhouse vibe (rolling pins, tractor tires...) and in an patriotically flagged "bakery studio" -- so yeah, expect sweet jams. Flour from Grand Forks, honey from New Rockford, and well, a lot of other stuff from other places you don't know in North Dakota (and elsewhere) go into deliciousness like "long bone cowboy style" chicken with peanut-cider slaw & grits, corn tacos with grilled pork belly, and stuffed Maine lobster with twice-baked root veggies & succotash. When you're done operating heavy farm equipment, indulge in the "Tiki Redux" and "Beer Cocktail" menus, replete with Circa '64 Zombies, Scorpions, and a wheat beer/raspberry syrup/vodka joint called The Greyhawk. Or toss 'em in the trash and let their "cocktail gurus help you discover off-menu options to tantalize your taste buds" by opting for the "Dealer's Choice" -- just make sure Wiz doesn't bump ahead of you in line after hearing the word "dealer".
    • Venue Info

  • 09
    Opened by vets of Komi and Acqua Al 2, Sūna sits above the latter in Eastern Market, and bills itself as "inspired by nature", despite actually lacking much Flair, as the intimate, sky-lit 36-seater lets its food do most of the talking. Though there's a designated four-person chef's table, the place is small enough that you're never too far from him, and every table is funkily pre-fixe'd out, with your only options a carefully structured four- or eight- course tasting menu. Like the things that Mark Sanchez can't ever hit, the menu's a moving target: it's constantly rotating, and while you can always check out the current dishes here, their first batch of courses run from a pork dish with tahini/kale/daikon, to a more Westernized grains/sunchoke/broccoli fowl preparation, to highly seasonal pumpkin plate with black pudding/yogurt/pine nuts. When it comes to booze, you can either opt for their pairings, or choose from an "Old world meets New world" wine list, and 10 craft beers like Belgium's Petrus Oud Bruin and Japan's Hitachino Nest white ale. And if you keep things basic, you can get out of this place for under $50, meaning a gourmet pre-fixe without three figures, much less a figure four.
    More on Eight-course meals above Eastern Market
    • About

      Opened by vets of Komi and Acqua Al 2, Sūna sits above the latter in Eastern Market, and bills itself as "inspired by nature", despite actually lacking much Flair, as the intimate, sky-lit 36-seater lets its food do most of the talking. Though there's a designated four-person chef's table, the place is small enough that you're never too far from him, and every table is funkily pre-fixe'd out, with your only options a carefully structured four- or eight- course tasting menu. Like the things that Mark Sanchez can't ever hit, the menu's a moving target: it's constantly rotating, and while you can always check out the current dishes here, their first batch of courses run from a pork dish with tahini/kale/daikon, to a more Westernized grains/sunchoke/broccoli fowl preparation, to highly seasonal pumpkin plate with black pudding/yogurt/pine nuts. When it comes to booze, you can either opt for their pairings, or choose from an "Old world meets New world" wine list, and 10 craft beers like Belgium's Petrus Oud Bruin and Japan's Hitachino Nest white ale. And if you keep things basic, you can get out of this place for under $50, meaning a gourmet pre-fixe without three figures, much less a figure four.
    • Venue Info

  • 10
    It's a shame that DGS Delicatessen's structural foundation prevents it from moving, because this really is the whole package you could take home to mom: Jewish eats (both inventive and traditional) paired with craft cocktails in what looks like a turn of the century grocery (white subway tiles, barnwood shelving overflowing with jars...). Old meets new (...meets Jew) with this pickled blue fish cooked in a hot escabeche marinade (bay leaves/ wine/ mustard seed), topped w/ capers & radishes, and laid on Russian Rye Toast and a bed of salsa verde. Classicism's well represented by this steaming bowl of matzo ball soup, a "family recipe" from "Grandma Dot". You know, Esther's made-up sister. And signature cocktails are slung from a finely cut slab of marble in the back, and include this Sazerac riff called the "Mashugana", with vodka substituted for Cognac or rye (resulting in that slightly lighter color), plus Aperol, sweet vermouth, and the standard absinthe rinse, so at least the ground will feel like it's moving.
    More on A rabbi, you, and other smart people walk into this deli-bar...
    • About

      It's a shame that DGS Delicatessen's structural foundation prevents it from moving, because this really is the whole package you could take home to mom: Jewish eats (both inventive and traditional) paired with craft cocktails in what looks like a turn of the century grocery (white subway tiles, barnwood shelving overflowing with jars...). Old meets new (...meets Jew) with this pickled blue fish cooked in a hot escabeche marinade (bay leaves/ wine/ mustard seed), topped w/ capers & radishes, and laid on Russian Rye Toast and a bed of salsa verde. Classicism's well represented by this steaming bowl of matzo ball soup, a "family recipe" from "Grandma Dot". You know, Esther's made-up sister. And signature cocktails are slung from a finely cut slab of marble in the back, and include this Sazerac riff called the "Mashugana", with vodka substituted for Cognac or rye (resulting in that slightly lighter color), plus Aperol, sweet vermouth, and the standard absinthe rinse, so at least the ground will feel like it's moving.
    • Venue Info

  1. Old-school cuts n' shaves
  2. Steaming bowls of modernity on 18th
  3. Savory fare & 'tails for days
  4. American, a block from the White House
  5. Get ready to embark on an epic gin-ey
  6. Tongue-tour the Mediterranean
  7. Set a course 20 courses for culinary adventure!
  8. Freshness at the Waterfront
  9. Eight-course meals above Eastern Market
  10. A rabbi, you, and other smart people walk into this deli-bar...