This Caribbean carryout in Silver Spring sells tacos and bowls that show off charcoal roasted jerk chicken, jerk shrimp, and shredded oxtails. Owner Jason Miskiri enlists his Guyanese mother to make roti for curry chicken, and snapper is available jerked or fried. Sauces come in flavors like jerk mumbo, pepper, and “hot angry.”

An outpost of the home-style Spanish restaurant that José Andrés’s ThinkFoodGroup introduced inside its New York food hall replaced the Jaleo on Bethesda Row in May. Huevos rotos — runny fried eggs served over fried potatoes and jamón, blood sausage, or skinny chistorra sausage — can please a crowd. Customers who seek a deeper understanding of the foods that make Andrés nostalgic will want to try fabada Asturiana, a meaty white bean stew, or arroz a la Cubana, a plate of rice, lacy fried eggs, and ibérico pork sausage served with sweet tomato sauce. Start meals off with three types of sangria, kalimotxo, or a gin and tonic. Finish them with with a “burnt” Basque cheesecake.

Cracked Eggery returns to Cleveland Park victorious, having successfully made the leap from a farmer’s market stall in the same neighborhood to a food truck to a counter-service shop with a neon sign on the ceiling that reads “#BigEggEnergy.” The driver for all that growth is a long list of egg sandwiches full of indulgent flourishes like pastrami, pork belly, half-smokes, and pimento cheese. Bowls built on tots or roasted squash cater to the bun-averse at this all-day operation (7 a.m. to 8 p.m. Monday through Friday with a 3 p.m. closing on Saturday and Sunday). A 24-7 offshoot is under construction in Shaw, too.

The final piece of chef Darren Norris’s three-part Japanese complex in Adams Morgan debuted in July with a focus on shabu shabu and kaiseki small plates that call back to his days running acclaimed izakaya Kushi. The middle floor, lined with large sake barrels and dragon artwork from local muralist Chris Pyre, invites seated customers to cook an assortment of top-notch meats like A7 Australian wagyu, local poultry, and sustainable seafoods in a bubbling dashi broth of choice (Norris suggests the duck bone collagen). The personalized experience kicks off at the start, when sake fans pick their own decorative cup out of a woven basket presented tableside.

Restaurateur Med Lahlou has doubled down on the 14th Street NW corridor by placing a colorful new pizzeria next to sibling osteria Lupo Verde. Southern Italian street snacks steal the show at the bustling newcomer decked out in hand painted tiles and Italian flags. The open kitchen is well equipped to handle a full house. An early favorite is the $20 carbonara pizza topped with pecorino cream, pork cheek, black pepper, and an egg yolk for every slice. Chef Juan Olivera trained in Italy to perfect his panuozzo sandwiches stuffed into bread made from pizza dough. To start, go with a generous burrata dollop that’s plated next to bright, bruleed melon chunks topped with a ribbon of 24-month prosciutto.

A Puerto Rican food truck moved into the floor on top of Shaw cocktail bar the Passenger this spring, offering island favorites like mofongo, lechón, pernil (roasted pork shoulder), and Don Q rums in a pastel-hued setting reminiscent of Old San Juan. Qui Qui DC, named after owner Ismael Mendez’s nickname as a kid, recently locked down a deal to secure the 40-seat space for up to a year.

This sleek, modern Mexican newcomer in Logan Circle is the first attempt for Oaxaca-born, Mexico City-based chef Alam Méndez Florián to make a splash in D.C. Méndez Florián, who opened Urbano 116 in Alexandria before it pivoted to Tex-Mex, developed a Maïz64 menu that’s full of vegetable dishes (sweet corn tamales with charred tomatillo salsa and goat cheese sauce; yellow corn tostadas smeared with pumpkin seed and tomato sikil pak) and inventive entrees like a charcoal-roasted octopus al pastor with grilled pineapple relish and eggplant ash puree. Suckling pig terrine tacos arrive on freshly prepared tortillas made out of heirloom blue corn from the state of Tlaxcala. Seasonal sorbets and cocktails — such as a Oaxacan punch full of mezcal joven, warming spices, and tropical fruit — match the fine dining approach.

The latest restaurant from nationally acclaimed chef Enrique Limardo (Seven Reasons, Imperfecto) transforms a corner of D.C.’s new, literary-themed Planet Word museum into a swanky spot for artsy global plates, dim sum mash-ups, and continent-hopping cocktails from a Minibar alum. The extension of fast-casual “gastroadvocacy” restaurant Immigrant Food by the White House serves its familiar fusion bowls by day and fancier, dramatically plated dishes after exhibits close. Opening hours are 11 a.m. to 10 p.m. Tuesday through Saturday, and 11 a.m. to 5 p.m. on Sunday.

Chef David Deshaies, the Frenchman who runs Unconventional Diner and Central Michel Richard, breaks in the Capital Crossing development with an ambitious Italian kitchen that boasts all the bells and whistles to match a soaring space covered in golden-glossed chandeliers, terrazzo tile floors, and black marble countertops. A 40-layer lasagna stuffed with beef sugo, truffle mornay, and truffle-infused Sottocenere cheese sets a decadent tone. The wood-burning grill and charcoal oven come from Barcelona producer Mibrasa, and a pizza oven bakes naturally leavened pies topped with hot salami and sausage.

With a massive space to fill on Barracks Row, this two-story restaurant packs in a treasure trove of kitsch from vintage store owner “Miss Pixie” Windsor along with menus for lunch, dinner, and weekend brunch (breakfast will come on after Labor Day). Chef Mykie Moll mixes in funky burgers — like a “Mack Zaddy” laden with special sauce or a Pass the Bourbon, with fried onions, mumbo sauce, and bacon bourbon jam — with rib-sticking Jewish brisket and vegan alternatives to steak or crab cakes.

The high-end Lebanese restaurant based in NYC’s Flatiron District slides into the jewel box-styled space on the Southwest Waterfront that formerly housed Mike Isabella’s Requin. Chef and principal owner Philippe Massoud has D.C. ties; he helped open bygone Mediterranean hit Neyla in Georgetown. At Ilili, a varied menu showcases a compilation of Eastern Mediterranean meze and sharable mains like a decadent lamb shank or a whole organic chicken with kabis (pickled turnips), sumac, and garlic whip. The show-stopping look, inspired by courtyard gardens of Beirut homes, features custom daisy tile floors, hand-painted wallpaper, and natural elements like reclaimed wood from a Massachusetts tobacco barn.