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Top Chef alumni Mike Isabella is known for his zeppole (an Italian cake-like dessert), which is fried to airy perfection, then dusted with sweet strawberry sugar. The dish is even more delicious when plunged into the accompanying vat of rich, chocolate-balsamic syrup.
Taipei-trained chef Erik Yang is serious about his ramen, served in this top-floor restaurant overlooking the H Street corridor. Our favorite dish is the classic bowl, with tonkotsu (pork-bone) broth, barbecued pork loin, pickled ginger, and a silky slow-poached egg.
The reward for finding this turquoise-hued spot, hidden in an unmarked basement in Dupont Circle, is a family-style meal of Isaan dishes from Thailand's northeastern border with Loas. Chef Johnny Monis draws raves for his hand-minced catfish with sawtooth coriander and crispy shallots.
The industrial-chic burger joint, the laid-back sister restaurant to District Commons, offers eight hamburger varieties—including a chin-drippingly juicy patty crafted from natural aged chuck and brisket. Pair it with a house-made ice cream milk shake with a healthy dose of bourbon.
During a 16- or 24-course tasting menu at James Beard Award-winning chef RJ Cooper’s Rouge 24, set in a retrofit warehouse in Blagden Alley, look out for the sea urchin with squid ink and Clamato juice and his “parmesan marshmallow,” with San Marzano tomatoes, basil, and truffle oil.