“It’s got a little bit of spice to it, but everything on our menu does,” a server says when probed about one of the dishes at this new addition to Potomac, Maryland. It seems like restaurateur Jeff Black has injected zest into everything about the iconic eatery he recently resurrected. The kitchen lavishes attention on fresh seafood (mussels swim in baths of butter, wine, and herbs; shellfish shine in ice-packed towers), local brews flow from the taps, and neighbors crowd onto the patio to revel in the revival of an old favorite.

Brand builder Mike Isabella’s eponymous food hall is now complete. Home to 10 dining options — including modified versions of existing local restaurants Graffiato, Arroz, Yona, Requin, and others, as well as new additions Retro Creamery and Nonfiction Coffee — Isabella Eatery serves everything from all-day mimosas and egg sandwiches to raw oysters and a farmhouse ale brewed exclusively for the Top Chef alum.

Restaurateur Erik Bruner-Yang’s new restaurant and bar boasts a who’s who of talented professionals, including Brabo alum Harper McClure, Maketto pastry chef Pichet Ong, and drinks guru/aspiring rum distillery founder Todd Thrasher. Their combined efforts have produced adventurous dishes ranging from fancy arrangements of sea urchin to roast octopus “hot dogs.”

Chef Alex McCoy is living his dream of sharing globally inspired burgers and pub grub with the masses at come-as-you-are eatery Lucky Buns. The Duke’s Grocery alum now spins out handheld feasts with international flair, producing burgers sporting fried eggs, bacon-XO jam, and pickled beetroot, while chicken offerings arrive bathed in yogurt slaw, tonkatsu sauce, or Chinese mustard.

Award-winning chef Ryan Ratino is showing everyone just what he can do at 14th Street newcomer Bresca, and it’s quite a show. The menu caroms from haute interpretations of childhood sensations (think: foie gras decorated with preserved cherries and crushed nuts for a pb-and-j effect) to seasonally inspired pasta dishes accented with tender rabbit, pickled mustard seeds, and pureed chestnuts. Bright colors are splashed throughout, staff are wonderfully attentive, and the bar team serves intoxicating works of art in one-of-a-kind containers.

Fried Rice Collective co-founders Scott Drewno, Drew Kim, and Danny Lee are reinterpreting Asian cooking at this Chinese-Korean mash-up. Dishes range from squid ink fried rice harboring chunks of savory smoked catfish to bulgogi-style ribeye tossed with chewy rice cake noodles to a signature sorbet (think: Seville oranges) developed in conjunction with local treat maker, Dolcezza. Order a la carte or try a little bit of everything via the tasting menus served at the chef’s counter.

He’s already running two Michelin-starred restaurants in D.C. Why not add a coffee shop/wine bar into mix? Renowned tastemaker Aaron Silverman has done just that with dual-natured Little Pearl, the Pineapple and Pearls spin-off now serving next-level sweets and gourmet java by day, along with boutique wines and okonomiyaki spring rolls once the sun goes down.

The fancy French restaurant empire builder Mike Isabella always dreamed of is finally here. Whereas he’s switched the original Requin in Northern Virginia into a brasserie, the new waterfront outpost celebrates all things Gallic via bubbling Comte-capped onion soups, confit duck accompanied by lentils, and meaty steak flanked by crispy frites. Based on all the bubbly floating around, bargoers appear to be enjoying the abundance of sparkling wines gathered together by general manager Jennifer Knowles.

Award-winning restaurateur Fabio Trabocchi has pivoted from the native Italian cooking featured at his other local restaurants to Spanish cuisine at his new Wharf spot without missing a beat. Seafood lovers can indulge in raw oysters, imported caviar, and shellfish-studded rice dishes, while meat eaters are rewarded with velvety foie gras, savory Iberian pork, and spice-crusted rack of lamb.

Hank’s fans are flooding into the local chain’s first waterfront location to take advantage of glistening seafood platters stocked with briny oysters, zesty mussels, and succulent lobster, as well as boozy fish bowls (the more, the merrier), shareable flasks filled with classic cocktails, and seasonally inspired beertails.

First-time restaurateurs Rahul Vinod and Sahil Rahman are putting their stamp on Indian cuisine with Rasa, the self-styled Navy Yard eatery focused on quick-service with some flair. The now-ubiquitous, build-your-own-meal format gets a shot in the arm via alluring decorations and eye-catching beverages (think: fresh young coconuts).

Ana, the modern American restaurant tucked inside D.C.’s inaugural winery, is a welcome addition to the Navy Yard dining scene. Floor-to-ceiling windows provide striking views of the Southeast waterfront, while a fire pit-studded patio ensures that drink-toting revelers won’t have to hibernate during winter. The dinner crowd tends to gravitate towards wine-friendly dishes including savory tartines (try the duck sausage) and seafood dishes (crab beignets, spiced monkfish). Early risers can now do the same at weekend brunch (think: bacon-laced scones, and pancakes coupled with salmon mousse and crisp potatoes).