For seafood enthusiasts, Hank's Oyster Bar is IT. Upon entering the humbly sized restaurant, look to the blackboard for the oyster, clam, and other crustacean catches of the day. If eating raw goodies from the half shell isn't your thing, try the succulent Lobster Roll, hailed by the Washington City Paper as being "not some sad attempt to drown mediocre meat under an ocean of mayo; this version insists that the sweet, tender flesh do the heavy lifting." Besides Dupont Circle, they also have Hank's outlets in Old Town, Capitol Hill and the Wharf.
This Georgetown establishment has been a favorite watering hole for a diverse mix of Washingtonians since it opened its doors in 1963. The brick walls are covered in a cloudy color and vintage model planes circle near the glass ceiling. With a menu that changes daily, Clyde's offers a large selection of fine food, including items such as T-bone steak, rotisserie chicken, mahi-mahi and barbecued ribs. Brunch includes old favorites: omelets, waffles, steak and eggs and is served on weekends.
We opened Pizzeria Paradiso so we could make the kind of pizza we longed for but couldn't find in the DC area; the kind of pizza where the crust was the most important part. So we started with a wood-burning, domed, stone oven able to cook at a temperature of 650 degrees. We also wanted our guests to feel like they were being treated to the warmth and comfort of a close friend's home, so we placed the oven at the heart of the restaurant. Next, we developed a dough that would respond to our oven the way we dreamed. We let our dough rise slowly, work it by hand, lightly grace it with the finest quality toppings, finish it with extra virgin olive oil and cook it in our beloved oven. As Phyllis Richman wrote about us, "making great pizza isn't all that difficult. ... All it takes is a commitment to quality. That's what makes the difference at Pizzeria Paradiso."
Tabard Inn Bar is located within Hotel Tabard Inn. Its decor is reminiscent of the early 20th Century, replete with bookshelves lined with heavy volumes, quaint fireplaces, multi-colored leather bar stools and wooden paneling. Its charming patio boasts ornamental chairs placed in a garden with brick walls camouflaged by thick ivy. Unwind with creative cocktails like Clarissa, a blend of Spanish Cava, Fresh Lime, Chambord, St. Germain and Milagro Silver Tequila. Other cocktails include their gin-infused Floradora and whiskey-based Sazerac. Guests can also enjoy a premium selection of Single Malt Scotch, Port And Sherry, Mezcal and American Whiskey. Their drinks are accompanied by light snacks such as Mini Crab Cakes and Tabard Pickle Plate.
Iron Gate
Iron Gate has a history dating back to 1923 and has got a new lease of life due to the Neighborhood Restaurant Group. Led by executive chef Anthony Chittum, it is set in the historic carriageway while the lovely courtyard with grapevines and wisteria provide an alluring backdrop for alfresco dining. Their menu is influenced by Greek and Italian styles of cooking. Savor their dishes like Oak Roasted Foraged Mushrooms, Farm Goat Ribs and Iron Gate Mixed Grill. This romantic restaurant also has a fine list of wines and cocktails. It is a great spot for a date or special occasions.
Chaia
Chaia is an unconventional taco shop serving insanely delicious food made entirely with vegetables. Yes, vegetables. But not just any vegetables. Only the freshest, local (and whenever possible organic) vegetables inventively prepared from scratch, and combined with spices, house-made salsas, and other tasty toppings — all tucked inside a handmade, griddled corn tortilla. Yum!
Nina May
Nina May is a New American neighborhood restaurant in Shaw, DC. Nested between brownstones and just off Logan Circle, Nina May is the restaurant for all occasions. Co-owners Chef Colin McClimans and General Manager Danilo Simic are serving up chef- picked and locally sources dishes with unique and inventive cocktails.
