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10 Most Exciting New Restaurants

BY Nevin Martell with contributions from Jennifer Barger, Kelly Magyarics and Kristen Schott | June 27, 2018 | Feature Features National

It's about thyme! From to-dine-for debuts to desserts that delight, here are 50 reasons why DC is the new capital of cuisine.
The dining room at A Rake's Progress is bright

1. A Rake’s Progress
The stone-cold stunner inside AdMo’s hipster-chic Line hotel marks another level of ascent for James Beard Award winner Spike Gjerde, who gained acclaim for Woodberry Kitchen in Baltimore. The chef continues to painstakingly adhere to an intensely regional-only sourcing philosophy. Pennsylvania trout, its silver skin lashed with grill marks, arrives with little potato dumplings, while aged Virginia hams are complemented with cheddar gougeres filled with Mornay sauce. POWER MOVE A small selection of barrel-aged spirits affords aficionados the singular opportunity to sample unique iterations of local standouts from the likes of One Eight and Catoctin Creek. 1770 Euclid St. NW, 202.588.0525

2. Ana
Named for its picturesque locale on the Anacostia River, the eatery inside District Winery is a food-loving oenophile’s dream come true. The cuisine from executive chef Ben Lambert accents the grapes; the vino program is led by head winemaker Conor McCormack, who has worked with sister spot Brooklyn Winery since its inception. The list uncorks the brand’s elegant labels (including the dry rosé) and library bottles. This summer, savor the Pacific halibut with charred asparagus and shiitakes (a toast to its flavorful lemongrass-turnip puree and green curry emulsion) with the unoaked chardonnay. POWER MOVE Ask for table 78. You’ll get 360-degree views of the river, restaurant and presidential portraits lining the walls. 385 Water St. SE, 202.484.9210

3. Bresca
When a restaurant’s name means “honeycomb” in Spanish, you know it serves the sweetest bites. That’s what you get here. It’s the first eatery from executive chef Ryan Ratino after working in some of DC’s finest kitchens (Masa 14) and earning praise (a Rising Culinary Star Award from the RAMMYS). It’s a passion project, from the rooftop garden to the cleverly outfitted space to the food—seasonal American with European roots. We’re buzzing over the squab and lobster. The butter-poached shellfish is rich with smoke from its quick visit on the grill before arriving at the table. Pair it with the Bee’s Knees libation for a whimsical twist. POWER MOVE Ratino will craft custom chef experiences for parties of eight or more; they can be as over-the-top as desired and will cater to your every whim. 1906 14th St. NW, 202.518.7926

4. Brothers and Sisters
Housed in a former church, the Line hotel has a stately grace. At the center of the lobby’s soaring vaulted ceiling is a one-of-a-kind chandelier made from the crisscrossed pipes of the former tenant’s organ. Underneath its gleam, tables, couches and a pair of bars make up Erik Bruner-Yang’s all-day eatery. The menu is rife with unexpected moments, including full caviar service and uni-topped oysters perked up by cucumber mignonette. Further delights await at the chef’s standing-room-only sibling restaurant, Spoken English, which specializes in elevated Asian street food and sake. POWER MOVE Brothers and Sisters’ menu is all available via room service with no upcharge—yet another reason for a staycation here (Monument suite from $5,000 per night). 1770 Euclid St. NW, 202.588.0525

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