Usually just called "Steak 'n Egg", the Tenleytown restaurant has been pumping out steak and eggs (of course) since 1931. Heard about the drunk guy and a zumba teacher who came to the diner?

With a sandwich and meat selection that's hard to match, Wagshal's has been open in upper Northwest since 1925. Known for their pastrami, meatloaf sandwiches, and the iconic presence of Pam “The Butcher” Ginsberg, there are now multiple locations across the District. Its “Grand Bodega” opened north of the Palisades this summer.

One of D.C.’s ultimate dive bars, The Raven has been tucked away in Mount Pleasant since 1935. While it may have "grill" in the name, diners won’t find much more than Utz potato chips to go with the beer and rail drinks while settling into a vintage booth.

Old Europe is one of the city’s few options for Bavarian fare, and it’s been dishing out schnitzel, sauerbraten and more since 1948. Rows of antique steins, oil paintings, and piano music contribute to an old-world vibe.

Soul food pioneer Florida Avenue Grill has been visited by local politicians and African-American luminaries since opening in 1944. When it opened, the founders only had enough space for two bar stools and had to cook the meals in the basement. Current owner Imar Hutchins has updated some of the current menu to remain relevant to contemporary diners.

The "boss of the sauce" has been open since 1968, but it’s moved locations to Logan Circle's P Street NW. The bar is perhaps most famous for its super grilled cheese sandwich.

Attributed as the oldest continually running hotel in Washington, the Tabard Inn opened up in 1922. The charming spot near Dupont Circle with a covered garden patio recently tapped James Beard Award semifinalist Ian Boden as its new culinary partner. The chef-owner of The Shack in Staunton, Virginia steps in to reenergize the dinner menu with dishes like a mushroom tart with pickled chanterelles, black truffle, and nasturtium; lamb with eggplant and Meyer lemon; and escargot bourguignon with homemade agnolotti. A new brunch service will debut in October.

This traditional Italian deli has been around since 1926, and in its current location near Union Market since 1932. A favorite of nearby workers, the deli keeps limited daytime hours and is closed Sundays and Mondays. Go to eat Italian cold cuts or shop from a huge selection of canned goods, dry pastas, olive oils, vinegars, and wines.

Since 1962, this fine-dining Georgetown mainstay has hosted Washington notables and plenty of politicians. Its stellar service includes the thoughtful attention of longtime waiters. Downstairs is The Tombs, which caters to the nearby Georgetown University crowd and is historic in its own right; it opened in 1962 as well and figures in the film St. Elmo's Fire.

No one probably thought in 1963 that Clyde's would grow from one location in Georgetown to many locations around the region. But the original is still in Georgetown, serving up burgers, crabcakes, and more.

Since 1959, Loeb’s has been one of the few destinations in downtown D.C. to find pastrami, knishes, and more New York deli staples. It moved into its current location in 2010.

Established way back in 1847, the Willard’s world-famous circular bar wrapped in oak paneling continues to churn out one of the best Mint Juleps in town. Meanwhile, the 355-room hotel’s iconic space that long housed Occidental will turn into a new Stephen Starr restaurant.

A Capitol Hill institution since 1960, the Monocle is a known political hangout. Because it's a stone's throw from the Hart and Dirksen Senate buildings, don't be surprised to see politicians eating and drinking there.

Long called the “Cheers of Capitol Hill,” this American pub is still going strong near the Eastern Market Metro station. The original Mr. Henry was Henry Yaffe, who opened the spot in 1966. Longtime regulars continue to flock here for jazz nights, burgers, sandwiches, and soups.

Since 1953, this Italian deli has been feeding Capitol Hill residents. And what do many of them order? The G Man — a sub that's packed with deli meats (the Big G is even more epic in size).