Blue Duck Tavern (American, 1 star, breakfast and dinner daily, lunch Monday-Friday, brunch Saturday-Sunday)
1201 24th Street NW (Georgetown)
202.419.6755
À la carte:
– Breakfast dishes: $7 to $22
– Lunch appetizers: $12 to $20
– Lunch entrées: $20 to $38
– Dinner appetizers: $12 to $110
– Dinner entrées: $28 to $120
– Brunch dishes: $12 to $32
Prix fixe:
– Available only for private parties
Chef: Brad Deboy
The Dabney (American, 1 star, dinner only Tuesday-Sunday)
122 Blagden Alley NW (Shaw)
202.450.1015 (reservations can be made up to two weeks in advance)
À la carte:
– Dinner plates: $6 to $62
Prix fixe:
– None
Chef: Jeremiah Langhorne
Tail Up Goat (Mediterranean/Caribbean, 1 star, dinner only daily)
1827 Adams Mill Road NW (Adams Morgan)
202.986.9600 (reservations can be made up to 28 days in advance for parties of 5 or fewer)
No BYOB
À la carte:
– Dinner plates: $5 to $45
Prix fixe:
– None
Chef: Jon Sybert
Rose’s Luxury (American, 1 star, dinner only Monday-Saturday)
717 8th Street SE (Capitol Hill)
202.580.8889 (reservations not accepted for groups of 5 and fewer)
BYOB ($20 corkage fee per 750ml bottle for first two bottles; $40 for each additional bottle; $40 corkage fee for magnums)
À la carte:
– Dinner plates: $13 to $32
Prix fixe:
– Only available for private parties of 6-12 people
Chef: Aaron Silverman
Kinship (modern American, 1 star, dinner only daily)
1015 7th Street NW (Shaw)
202.737.7700 (reservations required for dining room and accepted up to one month in advance)
BYOB ($50 corkage fee per 750ml bottle, maximum of one bottle per two guests; bottle must not already be on Kinship’s wine list)
À la carte:
– Appetizers: $13 to $150
– Entrées: $23 to $75
Prix fixe:
– None
Chef: Eric Ziebold
Masseria (Italian, 1 star, dinner only Tuesday-Saturday)
1340 4th Street NE (NoMa)
202.608.1330 (reservations recommended)
BYOB ($50 corkage fee per bottle, two 750ml bottles max per table)
À la carte:
– None
Prix fixe:
– $69 for 3-course menu
– $78 for 4-course menu
– $89 for 5-course menu
– $125 for 6-course tasting menu
Chef: Nicholas Stefanelli
Fiola (Italian, 1 star, lunch Monday-Friday, dinner daily)
601 Pennsylvania Avenue NW (Penn Quarter)
202.628.2888 (reservations recommended and can be made up to 90 days in advance)
BYOB Monday-Thursday only ($50 corkage fee per 750ml bottle, maximum of two bottle per two guests; bottles must not already be on Fiola’s wine list)
À la carte:
– Lunch appetizers: $16 to $18 (patio and bar only)
– Lunch entrées: $30 to $32 (patio and bar only)
Prix fixe:
– $20 for 1-course lunch menu (includes beverage; at bar only)
– $32 for 3-course “Mediterranean Diet” lunch
– $38 for 2-course lunch
– $85 for 4-course Sunday dinner for two (includes bottle of wine)
– $88 for 3-course dinner menu
– $105 for 4-course dinner menu
– $125 for 5-course dinner menu
– $145 for 6-course dinner menu
Chef: Fabio Trabocchi
Sushi Taro (Japanese, 1 star, lunch Monday-Friday, dinner Monday-Saturday)
1503 17th Street NW (Dupont Circle)
202.462.8999 (reservations recommended/required depending on meal; see below)
À la carte:
– Lunch dishes: $12 to $40
– Sushi and sashimi: $7 to $79.95
– Hot/cold dishes: $4.95 to $28
Prix fixe:
– $50 for 5-course omakase lunch (reservations required, Tuesday-Friday only)
– $90 for sushi kaiseke dinner
– $100 for suppon (soft shell turtle) kaiseke dinner (reservations recommended, minimum 2 orders per table)
– $180 for surf ‘n’ turf (Japanese wagyu and lobster) kaiseki dinner (reservations required, minimum 2 orders per table)
Chef: Nobu Yamazaki
Plume (contemporary American, 1 star, dinner only Tuesday-Saturday)
The Jefferson Hotel, 1200 16th Street NW (Downtown)
202.448.3227
À la carte:
– None
Prix fixe:
– $98 for 3-course dinner menu
– $115 for 6-course tasting menu (participation of entire table required)
Chef: Ralf Schlegel
The Inn at Little Washington (American, 2 stars, dinner only Wednesday-Monday)
309 Middle Street, Washington, VA
540.675.3800 (reservations recommended)
À la carte:
– None
Prix fixe:
– $188 to $218 for 4-course menu (price varies depending on day of the week)
Chef: Patrick O’Connell
Pineapple and Pearls (American, 2 stars, dinner only Tuesday-Friday)
715 8th Street SE (Capitol Hill)
202.595.7375 (reservations required and can be made up to five weeks in advance)
BYOB (no corkage fee in dining room; $35 corkage fee per bottle at bar)
À la carte:
– None
Prix fixe:
– $250 for approx. 13-course tasting menu (alcoholic beverage pairings, tax, and tip included)
– $225 for approx. 13-course tasting menu (non-alcoholic beverage pairings, tax, and tip included)
– $150 for approx. 13-course tasting menu served at bar (tax and tip included)
Chef: Aaron Silverman
minibar by José Andrés (molecular gastronomy, 2 stars, dinner only Tuesday-Saturday)
855 E Street NW (Penn Quarter)
202.393.0812 (reservations required and can be made up to two months in advance; must be purchased online or by phone)
À la carte:
– None
Prix fixe:
– $275 for 20+-course menu
Chef: José Andrés
