One of the only Korean barbecue joints with tabletop grilling in D.C., Gogi Yogi stands out with unconventional meats like New Zealand lamb and spicy baby octopus. Try the “hangover soup,” traditionally called muguk ,with turnips, scallions, and ribeye beef.

Chesapeake rockfish burgers, crab cake sandwiches, and jerk salmon cheesesteaks are all draws at chef Brandon Williams’s sustainable seafood restaurant by LeDroit Park.— Gabe Hiatt

This D.C. brewpub dishes up macaroni and cheese, fried chicken sandwiches, potato salad, plus traditional bar fare like pretzel bread and bratwurst. The ever-evolving beer menu includes dry-hopped pale ale Raised By Wolves and a highly drinkable Senate Beer pilsner, a recreation of a late 19th-century recipe from the Heurich Brewing Co.

This outdoor bar and parking spot for a rotating group of food trucks opened in the gravel lot that used to house theMr. P’s Ribs and Fishbus. The QR code-enabled menu features spiked slushees and craft beers alongside canned wine, seltzer, and cocktails. An early favorite is the Miami Vice, a strawberry-topped pina colada.

Even without stepping foot in the place, Dacha Beer Garden feels familiar, thanks to an iconic mural of Elizabeth Taylor painted alongside the building. Just as memorable on the inside, the beer garden features pours from near (the District) and far (Belgium and Germany). There’s also weekend brunch which features bagel sandwiches and avocado toast.

This upstairs dive bar is a home away from home for Midwesterners, welcoming in people with Chicago and Detroit ties for baseball games and Jeppson’s Malört shots. Regulars return for cheap beers and hot dog deals, which can be loaded up Chicago- or Coney-style. Don’t sleep on the Detroit-style pizza, either.

Chef Cedric Maupillier’s French cafe started out as a modern American interpretation of Gallic cuisine, but in the past year it has reverted to a more traditional country approach. That means customers will find steamed leeks in mustard vinaigrette, escargot, cassoulet, bouillabaisse, and gruyere omelets for dinner. Brunch includes almond croissants, hefty cinnamon buns, and pancakes with maple creme fraiche and speculoos cookie crumble.

This cozy, casual wine bar features more than 50 options by the glass. Each montha different irreverent themehighlights various regions and styles. Masako Morishita justjoined the companyas an executive chef, bringing on seasonal dishes like okonomiyaki (savory cabbage pancakes), wagyu teriyaki burgers, and a burrata salad with strawberries macerated with tamari and a carved tomato doused in dashi. He food menu is available at Maxwell’s Navy Yard outpost first, and should arrive in Shaw the week of August 16.

This rowhouse hideaway for Ethiopian food boasts aBib Gourmand designationfrom Michelin that speaks to standout vegetarian platters and owner Alemayehu “Alex” Abebe’s discerning standards for beef.

The name might sound a bit generic, but a menu that includes shareable crocks of baked eggplant Parm, garlic knots in a Parmesan fonduta sauce, and Jersey-style pizzas drizzled in Calabrian chile honey make up for it. Splurge on extra dipping sauces like feta ranch, and wash it all down with an Aperol spritz.

The high-end Southern Mexican restaurant attracts a big crowd for heirloom blue corn chips and macha salsa, pork adobada tacos, and tlayudas. Mezcal lovers will also want to stop in to sample a large collection. Espita is a popular brunch spot, too, and it’s home to a Ghostburgerghost kitchenthat stacks Pat LaFrieda beef patties and an impressive Philly cheesesteak.

Follow the neon lights to this red-hot, ’90s-themed bar that’s transforming Blagden Alley into a late-night destination. The menu has some fun with an entire section dubbed “Not Vodka.” It features drinks like a Paloma, called “Tequila and Grapefruit Has No Business Being This Refreshing,” and a Manhattan, nicknamed “The Power Move.”

A cocktail den that routinely collects national accolades, Columbia Room continues to reinvent itself. The spirits library is always growing, and this summer the bar added a spritz garden. It’s also the home base forYour Only Friend, a ghost kitchen specializing in humble sandwiches constructed with a mixologist’s mentality.

Mom’s meatloaf may have just met its match. As the restaurant’s name implies, Unconventional Diner dishes out homey staples with a dose of haute cuisine, like Sriracha-glazed slices of ground meat served with mashed potatoes in a morel gravy. French chef David Deshaies got his start cooking American comfort food at Central.

Khachapuri, a Georgian-style bread boat full of cheese, butter, and eggs, is reason enough to visit Supra. But there are so many other dishes to taste, including khinkali (Georgian-style soup dumplings), and a wine list that focuses on the Caucasus region.

Iranian-born Chef Ali Mesghali serves up Persian-style hospitality with signature dishes like chicken barg — saffron-marinated chicken breast — and kashk bademjoon — a dip of fried eggplant, cream of whey, crispy onion, and mint oil.