Slate is where Michelin-starred chef and owner Danny Lledo first introduced himself to D.C. diners. The available three-course tasting menu is more affordable and casual than that of Michelin-starred upstairs sibling Xiquet, yet still embraces Lledo’s Spanish heritage. Expect dishes like grilled octopus with purple potatoes and a preparation of the decadent “presa” cut of Iberico pork. Pricing is $55 per guest with a $40 optional wine pairing.

Seven Reasons was Enrique Limardo’s first restaurant in D.C., and he has hopes that a new tasting menu will help it join its West End sibling, Imperfecto, in earning a Michelin star. The four-course spread leans into Latin American cooking with plates like halibut tiradito with pineapple-lychee leche de tigre, black truffle-topped cauliflower gnocchi, and a sweet guava cheesecake. The experience starts at $80 before drinks and optional add-ons like fried fish or coffee-roasted short rib. A newly branded ceviche patio out back showcases a glistening selection of raw fish plates.

Chef Ryan Ratino holds a trio of Michelin stars. One of those comes courtesy of his work at Bresca, a French-accented modern bistro that celebrates seasonality. The restaurant offers both a three- ($84) or four-course ($96) tasting menu along with a decadent chef’s tasting ($148). Choices for summer include coho “mi cuit” with sorrel and raspberry, brioche-stuffed chicken with chanterelle mushrooms and cavatelli and sweets like strawberry pavlova. The kitchen’s treasured duck press dish is an optional upcharge. For those looking to pull out all the stops, there’s Jônt — Ratino’s two-starred showstopper upstairs.

This August, the Union Market district’s Michelin-rated Colombian marvel unveiled a bar tasting menu featuring four cocktails filled with Latin spirits and fruits alongside snacks like crab empanadas, lobster ceviche roll, and yuca gnocchi. Exclusively served at its illuminated, seven-seat bar, the $120-per-person experience is a cool new way to try a snapshot of the dining room’s prix fixe menu that sets back diners anywhere from $198 to $258.

Oyster Oyster chef Rob Rubba is also a member of the D.C. Michelin-starred club, garnering attention for his sustainable and avant-garde vegetarian-focused tasting menus. His food spotlights hyper-seasonal veggies plucked from small farms. Expect plenty of plant-based surprises on his current “solstice season” multicourse menu. It runs $95, with wine pairings for $60.

This lively Spanish bar and restaurant offers a casual (and filling) culinary experience without a high price tag or upscale atmosphere. Guests can graze on a sampling of menu favorites for $52 a person or try it all with the full Boqueria experience at $65. Possibilities include pan con tomate, crispy patatas bravas, and lamb meatball “albondigas” bites. Available at its Dupont and Penn Quarter locations.

Chef Paolo Dungca showcases elegant Filipino tasting menus at his ambitious weekend perch inside downtown’s the Block food hall. The eight-course affair ($95 per person) pays homage to his native Philippines, growing up in California, and chefs he met along the way. Foie gras and shrimp dumplings, for instance, speak to his time at Baltimore’s Nihao with chefs Peter Chang and Pichet Ong. The latest lineup loops in Path Valley Farms asparagus. sea grapes, and Maryland blue crab. The glamorous space, dressed with gold leaf decor and soft pink seats, is the fine-dining counterpart to his new Piccoletto stall below that specializes in pastas with Asian flavors.

The Setting, a nod to its location beneath a jewelry store, wows West End guests with a parade of global plates set to a trippy, LED-lit backdrop with drippy, Dali-like clocks. The talent here is top-notch, led by Minibar alum John Synder and sommelier Kiran Saund. Presentation prioritizes finger food, proving that fine dining can exist outside of fancy silverware. The multi-course dinner starts at $175 with the choice to supplement the meal with cocktail or non-alcoholic drink pairings.

Chef Pepe Moncayo’s D.C. debut blends modern Japanese and Spanish cooking in a sleek setting that holds a Michelin star. His 10-course omakase menu runs $128 per person, not including the optional $68 beverage pairing (wine and sake, anyone?). Lunch features a shorter “executive” version, priced at $65 and $35 for beverages. Many dishes are available a la carte, too, including savory mushroom rice with shio kombu and scamorza cheese and octopus with edamame hummus.

New American cooking and seasonal, local ingredients are the vision at Capitol Hill’s relative newcomer The Duck & The Peach. A new summer chef’s tasting menu ($85) invites guests to share their preferences and let the kitchen do the rest. The a la carte menu includes dishes like tuna crudo, asparagus with sheep’s ricotta, and a rotisserie half pekin duck. An optional $65 beverage pairing highlights woman-made wines.

Pineapple and Pearls is the move for anyone looking for an unapologetically fancy night on the town, complete with a few racy touches (read: bedazzled handcuffs). This is the place to dress to impress and get ready for a night full of exceptional food and hospitality. Chef Aaron Silverman’s restaurant advertises itself as a party, and the $325 menu has been redesigned to offer a choice of four larger dishes rather than a parade of fine-dining small plates. Wine and cocktails are selected a la carte.

This Mid-Atlantic restaurant and raw bar with a wood-burning oven introduced a seven-course chef’s tasting menu upon turning two last summer. The menu changes weekly, featuring local products from fishermen in the Chesapeake and partner farms ($125 per person, $65 for wine pairings). Other prix fixe options include a three-course dinner ($55) or brunch ($35).