Since opening in late December, this doughnut shop combining a punk rock attitude, a clear reverence for old-school predecessors, and a vegan approach has drawn long lines to its Takoma neighborhood. Despite the lack of eggs or dairy, its chewy, cloud-light confections offer a platonic ideal of doughnut texture. Customers cue up for flavors ranging from plain glaze, cinnamon-sugar with cake batter, and apple fritters to mango-coconut and French toast.

Mount Pleasant’s basement-level pizza parlor from Tail Up Goat alums Demetri Mechelis and Tara Smith has quickly won attention for sourdough pizzas that weave in Greek flavors. Log into the pizza portal starting at noon from Wednesdays through Sundays to call dibs on a short list of 12-inch pies available for pickup from 5:30 p.m. to 9 p.m. An early best seller is the red “Sausage + Peppers” pie, which gets a kick from Calabrian chiles and spreadable pork ‘nduja to go along with provolone, mozzarella, peppers, and onions. The tight menu also includes playful wine pairings handpicked by Smith and a growing list of Greek starters like spanakopita and baklava.

Osteria al Volo partner Rolando Frias pays tribute to his favorite Mexican street foods with a new roof-less restaurant in Adams Morgan that prides itself on grinding its own masa. Familiar tacos appear alongside triangular masa tetelas. Choose a taco, quesadilla, huarache, or salad ($4, $8, $8, and $12, respectively) with a protein from a list that includes al pastor, lengua, chicken tinga, and others. Frias also leans in to the nation-wide nation-wide birria craze, serving chuck roast braised in a crimson broth and served on a tortilla soaked in the same rich consome.

This food hall stall, located in all-latin La Cosecha market in Northeast, has been dishing out gloriously messy perros calientes — Venezuelan and Colombian hot dogs topped with a range of salsas and fried potato sticks — and loaded steak-and-cheese baguettes since late fall. Now that La Cosecha is close to filling out with vendors, Mosaico generates small lines on the weekend for those items and otheres from parent company Arepa Zone, including arepas, empanadas, and cheesy snacks such as tequeños and bolitas de yuca. La Cosecha has indoor and outdoor seating, and Mosaico offers online ordering for pickup.

In March, the restaurant group behind Espita Mezcaleria opened twin businesses inside La Cosecha’s all-Latin market in Northeast: a high-volume taqueria that grinds its own Mexican blue corn and makes soft-serve with mole negro chocolate sauce, and a more upscale cocina for accomplished chef Rob Aikens to whip up pretty toasts alongside seafood-centric small plates reminiscent of what customers would find at beach resorts in southern Mexico. Cocktails are all $10 to $12, with a few available for $7 as part of a daily happy hour that runs from open to 6 p.m.

The Brookland-based pizzeria behind some of D.C.’s finest Neapolitan-style pies has opened a much-larger location in NoMa, bringing over greatest wood-fired hits and additions like made-to-order pastas, rectangular Roman pies, a gelato stand, and digestifs like limoncello and grappa. Sister deli Salumeria also moved in next-door, selling imported cold cuts, cheeses, olive oils, and Italian wines by the bottle.

Margaux Riccio and Shaun Sharkey are aiming to become D.C.’s foremost purveyors of meat-free foods with the growing presence of Asian-leaning fast-casual Pow Pow, a wholesale operation called Vertage, and a new Plant Food Lab Incubator in Dupont Circle that houses this burger counter with a Rockabilly motif. Bubbie’s, a former pop-up on H Street, opened in its new home in early January with beet-based patties, Impossible meat burgers, cashew-based cheese, pulled jackfruit barbecue, and fried “chick’n” sandwiches. There’s also soda from Maine Root, a few seltzer options, and La Colombe coffee. Order for takeout or delivery here.

Located in the Block’s latest food hall in downtown D.C., this gussied-up fast food project from former Bad Saint chefs Tom Cunanan and Paolo Dungca was predictably packed on its opening weekend in late January. The crew calmly stuffed bags for walk-ins, preorders, and third-party delivery apps with go-cups of gravy, fried chicken seasoned with sour tamarind powder and hot chiles, Filipino-style spaghetti with hot dogs and banana ketchup, straightforward cheeseburgers with locally farmed beef, and other sandwiches and novelties. It’s open Wednesday through Sunday from 2 p.m. to 9 p.m.

This fairly straightforward New American restaurant in Eastern Market is the first piece of a three-part complex in Eastern Market overseen by Hollis Silverman, previously the Chief Operating Officer for José Andrés’s ThinkFoodGroup. By day, it’s open for Small Planes coffee and pastries like an iced cinnamon roll sprinkled with lemon zest or a crushed tomato toast that can be upgraded with fried eggs and Serrano ham. For dinner, it sells family-style packages of rotisserie chicken (or cauliflower), short ribs, or braised lamb with an apricot-chile reduction and fennel pollen.

This third-floor space overlooking the Potomac River opened for indoor dining in March with a few tasting menus showing off “neo-traditional” Japanese dishes from executive chef Lucas Irwin, a Maui native who decorates plates with lots of bright flowers. Prix fixes include vegan ($75), regular ($89), and “luxury” ($135) menus with upcharges for caviar, truffle, and foie gras upgrades. The theatrical menu and elaborate cocktail list have a maximalist design to match, with seats covered in hot pink leopard print fabric, a bar backsplash of cherry blossoms, and a Versace-themed gold bathroom.

The modern Vietnamese restaurant from high-profile D.C. chef Kevin Tien reopened on the Wharf in February after a temporary break during the city’s month-long pause on indoor dining. In a clutch move for people who aren’t dining out but still want to try Tien’s kombu-cured scallop crudo in tom kha broth or grilled prawns with a fiery green chile and condensed milk sauce, Moon Rabbit added a takeout menu on Tock. Customers who are comfortable with limited capacity indoor dining can reserve a table inside the InterContinental Hotel restaurant.