Logan Circle’s popular destination for Peruvian poultry and brown liquor unveiled a follow-up D.C. location right across from Nationals Park last summer. Chicken + Whiskey debuted in 2017 along the bustling 14th Street NW strip, where Venezuelan chef Enrique Limardo (Seven Reasons,Immigrant Food,Imperfecto) sends out slow-roasted chickens brined for 12 hours. Unlike the narrow layout of the original — a chicken joint in the front, and a wall of whiskeys and vinyls behind a refrigerator door in the back — Chicken + Whiskey puts its two components side-by-side in Navy Yard with roll-up garage doors spanning the length of the facade.

A small side door at Scarlet Oak in Navy Yard explains the name behind the pint-sized takeout and delivery operation that’s been going strongsince fall 2020. Neighborhood regulars flock to the tiny carryout for Detroit-style pizzas baked with Wisconsin brick and mozzarella cheeses and finished with a double racing stripe of zesty pizza sauce.

Fast-growing local chain Andy’s Pizza has quickly developed a reputation as one of the better local options for New York-style slices. An Atlas Brew Works production facility and taproom on Half Street has partnered with Andy’s, too, so customers can order individual portions, whole pies, Old Bay wings, and salads forcarryoutor patio dining. There are also to-go Atlas beers in cans, crowlers, and 750-milliliter bottles.

Six years after debuting in Shaw,Takoda Restaurant & Beer Garden公布了一項sophomore D.C. locationacross from Nationals Park last June. The 7,000-square-foot millennial magnet, nearly twice the size as the original, features a second-floor space and third-story rooftop that fast-growing Better Hospitality Group (BHG) calls the biggest in the neighborhood. Takoda brings over its popular tots, boneless chicken wings, sliders, bottomless brunch, frose, and cocktails on draft, plus new drops like build-your-own burgers and taco salads. Starters like truffle fries and fish and chips are also part of a late-night weekend menu.

Silver Diner’s debut D.C. location, situated directly across from Nationals Park, unveiled a shinynew rooftop bar in late October. The 21-and-up space, dubbedSilver Social, serves bar bites like half-smoke sliders, flatbreads, and Buffalo chicken tacos from the Maryland-based chain’s chef Ype Von Hengst. The 121-seat perch with a heated terrace loops local spirits and fresh juices in its cocktails to go along with a list of beers and wines.Silver Social stays open until as late as 2 a.m. on weekends, with a build-you-own mimosa brunch until 4 p.m.

Knead Hospitality + Design’sstylish ode to greasy-spoon Americanadebuted across from Nationals Park last spring with throwback cocktails, meatloaf, oversized chicken pot pie, an In-N-Out-inspired smash burger, and vegan Caesar salad. The diner’s epic weekday happy hour (11:30 a.m. to 6 p.m.) features $4 chilled Jim Beam shots, $8 frozen daiquiris, and discounts on the night’s featured “Blue Plate” special like lasagna, braised short ribs, or fish and chips. Revered NYC bakeryMah-Ze-Dahrpowers Gatsby’s desserts section with decadent pies, cakes, sundaes, and ice cream. Orderonlinefor pickup or delivery.

Chef Joancarlo Parkhurst, who grew up running around his family’s fruit canning factory in the Puerto Rican city of Bayamón, opened this all-day cafe torepresent the island’s cuisine in D.C.Traditional dishes include garlicky mashed plantain mofongo, tripleta and jibarito sandwiches, and the chuleta kan-kan: a Berkshire pork chop that features a “mohawk” of pork belly cut to expose its fatty edges. Coffee and pastries are available for breakfast, and several rum cocktails are available for sipping on the patio. Order takeouthere.

Seasoned D.C. chef Haidar Karoum — formerly of Proof, Estadio, and Doi Moi — makes food that reflects his life story. Featured menu items range from traditional pate and a hummus bolstered by spiced beef to roasted Vietnamese chicken with chile-lime dipping sauce and whole fish flanked by salsa verde. The restaurant is available for indoor or outdoor dining, takeout, and delivery (via Caviar).

Arabic for “my heart,” chef-owner Michael Rafidi’s first solo restaurant relies on a wood-burning hearth and oven to churn out puffed-up pita, sfeeha (meat pies) made with ground duck, and Turkish manti dumplings served with an urfa chile crunch. Beiruiti hummus and fattoush are full of seasonal produce. Open for indoor and outdoor dining, with reservations viaTock.

This Mid-Atlantic restaurant and raw bar with a wood-burning oven offers three-course tasting menus packages (around $60 per person), a seven-course chef’s table option, and a la carte menus full of dishes like Chesapeake rockfish, beet tartare, panna cotta, and standout thick-cut fries.Reservationsare available inside or on a patio garden.Takeout or deliveryare available too.

Partners Gerald Addison and Chris Morgan made ahuge hire last summerat their waterfront Caribbean mainstay with the addition ofEater DC’s 2019 Chef of the YearPeter Prime. The Cane alum brings his native Trinidad and Tobago to the table with a revised menu full of signature doubles (fry breads), smoked jerk wings, grilled oxtail, whole fried snapper escoveitch, stews, and duck or chickpea curries. A family-style menu ($75) is also available. Sit down for a creamy, rum-packed painkiller cocktail on thepatio, or place an order fortakeout.

This local favorite for seafood (and cheeseburgers) serves New England-style “stuffies,” lobster rolls, and rotating specials from chef Kyle Bailey that showcase sustainable varieties of fish. Its refreshed riverfront patio and bar offers coverage from the rain.

The Navy Yard outpost of chef Mike Friedman’s Jersey-style pizzeria serves fried cauliflower, clam-topped pies and plus warm chocolate chip cookies a la mode. This month, Friedman and the team debuted a new trattoria-styled menu full of pastas, salumi, entrees, and more. That includes rigatoni with spring pea cremosa, asparagus, mint, parmigiano, and roasted garlic breadcrumbs and Tuscan fried chicken with crispy rosemary, chili honey, and parmigiano. Orderpickupordeliveryonline, or wolf down a pizza on the patio or its rooftop.