Fiola has been cited time and time again since it opened last year for the talents of chef Fabio Trabocchi, but perhaps just as frequently for the talents of bar manager Jeff Faile. There are some small bites available at the bar that'll pair well with your classic choices or whatever Faile dreams up for you.

Hogo, Tom Brown's triubute to rum, has more than 75 varieties of the spirit. They can be found straight or in tiki-inspired cocktails. Food at Hogo changes depending on what chef is in the kitchen. Right now, the bar is serving up Hawaiian cuisine in a diner setting in the back of the bar.

Despite a major expansion, Room 11 still remains intimate, but now that they've taken over the former Jeans N Things space next door, Room 11 has an entire bar focused on aperitifs and digestifs. It also serves breakfast.

The Rye Bar, located within the new Capella hotel in Georgetown, has made headlines for its $22 Manhattan, but what sets this high-end bar apart is its experimental projects, including barrel-aged whiskey and an in-depth ice program.

Japanese whiskey is a major focus of this bar, located upstairs from the ramen portion of the restaurant. But it's also a place to take in unique, Japanese-influenced decor, or try a unique cocktail from Eddie Kim, such as the smoky Hearth is Home. Japanese bar bites such as okonomiyaki skewers and grilled avocado with ponzu sauce are available. And don't forget to try a spherified sake bomb, a nod to chef Katsuya Fukushima's time at Minibar.

D.C.'s wackiest bar, designed for those who are kids at heart, has plenty of Smirnoff, weird drink specials (perform the "Cups" routine from "Pitch Perfect" for a discount), a number of grilled cheese and other unique touches. The restaurant's beer list is cultivated by D.C. mini-celebrities and food world folks, who each chose a favorite. There are also "cocktail kits" for patrons to sample.

There's a bit of an underground feel to 2 birds 1 stone, the basement bar of the white-hot Doi Moi restaurant. The bar represents the latest playground for Adam Bernbach, who designs hand-drawn menus for the cocktail bar each week. Salt-cured fruit figures into some drinks, and there's always a punch of the day for sampling. The drinks menu changes frequently, and the bar has a civilized feel ideal for quiet conversations. Vintage glassware adds a classy touch.

Cocktails by the pitcher are emphasized at Eat the Rich, the oyster-centric collaboration between The Columbia Room's Derek Brown and the Rappahannock Oyster Bar team. Try one spiked with mezcal or bourbon.

A new bar from the Room 11 team is bound to draw attention, and this one features a borrowing library and plenty of sake. Cocktails are designed by Firefly vet Kristi Green, who has incorporated Asian spirits into several drinks (classic cocktails are also available).