D.C. restaurateur Erik Bruner-Yang’s all-day cafe anchoring a luxury apartment building started out serving Italian-Asian dishes like lumpia (Filipino eggrolls) stuffed with meatballs and burrata. After a year full of inventive specials and pop-ups spanning several cuisines, chef Armani Johnson is overseeing a Five Guys-style burger shop that complements Creekstone Beef patties with options like crab dip, char siu bacon, and chili crisp ranch. Preorder online for pickup or delivery.

Scarlet Oak grill launched this Detroit-style pizza operation to boost business during the pandemic. Order online here to pick up thick square pies topped with crispy edges laced with cheese and sauce ladled on last. There are also pupusas, grilled wings, risotto balls, and a Caesar salad made out of shaved and crispy Brussels sprouts.

Wiseguy is known for New York-style slices and top-knotch garlic knots that hit the spot for lunch or late-night. Lunch and dinner are available for pickup and delivery (via Grub Hub).

Starting with its first shop in Tysons Galleria and extending to a carryout stand in Shaw, Andy’s Pizza quickly developed a reputation as one of the better local options for New York-style slices. An Atlas Brew Works production facility and taproom on half street is partnered with Andy’s, too, so customers can order individual portions, whole pies, Old bay wings, and salads for carryout or patio dining. There are also to-go Atlas beers in cans, crowlers, and 750-milliliter bottles.

Second-generation restaurateurs Sahil Rahman and Rahul Vinod have put their own stamp on Indian cooking with a quick-service place that spins out assorted bowls (both specialty, and build-your-own), garlic naan, and cocktails. Rahman and Vinod also operate a location in Mt. Vernon Triangle. Satisfy cravings via takeout or delivery.

A business that started as a pair of food trucks for spiral-cut hot dogs and grass-fed smash burgers now boasts a fast-casual counter near the ballpark with one of the most affordable options in the neighborhood. A single patty Swizz Stack meal that includes fries and a drink costs $10.70. Preorder for pickup here.

Neighborhood Restaurant Group’s full-service restaurant and brewery reaches far beyond the pierogis and pretzels. Bite into a pressed pastrami sandwich at lunch, a fried chicken sandwich with mumbo sauce at dinner, or pretzel French toast during brunch. Wash it down beers like a juicy Lost Weekend IPA, a For the Company Helles-style lager, or a Caribou peanut butter stout. Order takeout or delivery online. Outdoor dining is available on the patio.

Fulfill a ramen fix at Hatoba, the Navy Yard outpost for Sapporo-style ramen from Daikaya Group. A large selection of canned beer, wine, cocktails, and sake sets Hatoba apart from sister restaurants Daikaya, Haikan, and Bantam King. A pair of hot dogs incorporate ingredients from yakisoba and okonomiyaki, respectively. Order deconstructed bowls of red miso clam or vegan roasted tomato curry ramen for carryout or delivery via Grub Hub, Caviar, or Uber Eats. There is patio seating, and happy hour is every day from 5 p.m. to 7 p.m.

Right across the street from Nationals Park, Walters boasts 24 self-pour draft lines. There’s a patio out front, and the bar’s online takeout menu includes bar bites like Old Bay wings, smoked turkey sandwiches, and jerk lamb pasta fusilli.

Chef-owner Joancarlo Parkhurst, who grew up running around his family’s fruit canning factory in the Puerto Rican city of Bayamón, opened this all-day cafe to represent the island’s cuisine in D.C. Traditional dishes include garlicky mashed plantain mofongo, tripleta and jibarito sandwiches, and the chuleta kan-kan: a Berkshire pork chop that features a “mohawk” of pork belly cut to expose its fatty edges. Coffee and pastries are available for breakfast, and several rum cocktails are available for sipping on the patio. Order takeout here.

Seasoned D.C. chef Haidar Karoum — formerly of Proof, Estadio, and Doi Moi — makes food that reflects his life story. Featured menu items range from traditional pate and a hummus bolstered by spiced beef to roasted Vietnamese chicken with chile-lime dipping sauce and whole fish flanked by salsa verde. The restaurant is available for indoor or outdoor dining, takeout, and delivery (via Caviar).

Smart orders at this Thai (and sushi) restaurant include a vegetarian pickled yellow radish roll, dumplings filled with pork, crab, shrimp, and water chestnuts, and hand pies known as curry puffs. Order for takeout or delivery online.

This Mid-Atlantic restaurant and raw bar with a wood-burning oven offers three-course prix fixe packages ($55 per person) and a la carte entrees on a takeout menu full of dishes like crispy cornmeal catfish, ember-roasted sweet potatoes, and standout thick-cut fries. Reservations are available inside or on a patio garden.

This homegrown ice cream shop offers flavors such as banana bourbon caramel, honey lemon lavender, cold brew coffee, and Thai iced tea. Sorbet flavors include guava and gin and tonic. There’s also milkshakes, cookies, and customized ice cream cakes. Order scoops and sundaes for takeout or place shipping orders of pint packs.

The D.C. outpost of Michael White’s SoHo-based restaurant features dishes ranging from gourmet panini to lasagna made with spinach pasta. The plentiful outdoor seating is perfect for lunch, dinner, or brunch. Pop in for a meal or order online for takeout and delivery.

This Mexican restaurant serves empanadas, huaraches, and tacos filled with everything from pork belly to tuna steak. The menu is also very pescatarian and veggie-friendly, with options such as a grilled vegetable tower stacked with eggplant, zucchini, and squash, or a sopa de mariscos with mussels, clam, shrimp, and whitefish in seafood broth. Reserve a spot for the dining room or patio here, or order online for carryout or delivery.

This local favorite for seafood (and cheeseburgers) serves New England-style “stuffies,” lobster rolls, and rotating specials from chef Kyle Bailey that showcase sustainable varieties of fish. A TSL To Go operation offers takeout and delivery, and there’s a riverfront patio for outdoor seating.

The Navy Yard location of Dacha beer hall rebranded its indoor restaurant as an American bistro under the direction of Jerome Grant, formerly the chef of the National Museum of African American History and Culture. Grant’s menu reflects his multicultural heritage with Filipino influences that show up in dishes like spaghetti with banana ketchup or calamansi citrus pepper wings. Double-fried chicken gets brined in buttermilk and yellow miso. After a winter pause, Jackie is accepting reservations starting April 1. There are indoor and patio seats along with a giant outdoor beer garden.

The Navy Yard outpost of chef Mike Friedman’s Jersey-style pizzeria serves fried cauliflower, clam-topped pies, pasta salads, plus warm chocolate chip cookies a la mode. Order pickup or delivery online, or wolf down a pizza on the patio.