Central Michel Richard
t can be pricey, but Central is the most accessible restaurant in chef Michel Richard's empire and for good reason. The menu boasts two much-discussed dishes that are the French chef's spin on classic American comfort food: a lobster burger and a bucket of fried chicken (which is available to-go, by the way).
Minibar by José Andrés
It may have gotten a tough review in the Post this week, but Andrés' re-imagined restaurant, now open in a bigger location, is still a huge draw. Reservations now are by email only and are one of the toughest tickets in town for this multi-course meal of mini-bites.
Hill Country Barbecue Market
Hill Country is Texas barbecue by way of New York City, where you'll find the original restaurant. Try the moist brisket, the sausages imported from Kreuz Market or any variety of sides from this cafeteria-style restaurant and settle into the dining room or the even noisier basement Boot Bar. Most nights of the week bring live music and pitchers of Shiner are always $20.
Fiola da Fabio Trabocchi
Italian chef Fabio Trabocchi has returned to Washington with his latest effort, Fiola, and the restaurant has really hits its groove. Trabocchi brought back some of his old restaurant Maestro's most popular dishes, such as the lobster ravioli and a thin-layered lasagna, and there are plenty of new things to keep diners coming back for more.