Jeff Black's latest project is also the brainchild of chef Danny Wells. Republic specializes in oysters and seafood fare, and is also a destination for live music in Takoma Park. The eclectic design, much of it made from refurbished items like vintage couches and even engines made into lamps, is another standout feature of the place, which has a huge bar and spacious back patio.

Sure, it's a chain. But that hasn't quelled the anticipation over Joe's Prime Steak, Seafood and Stone Crab (one of the few places in Washington that specializes in that particular variety of crab). The restaurant is looking to establish itself as a new power spot, with its dramatic space and location, private dining rooms and other amenities.

Frederick de Pue has been a chef to watch since he burst on the scene last year with two restaurants, Table and Azur. Menu MBK is the replacement to the now-shuttered Azur, and this is an ambitious project located within the former Cafe Atlantico building. The combination market, bar and restaurant is drawing early attention for its selection, design and even for its cheese chariot.

Bryan Voltaggio's latest project is a restaurant within a restaurant. Aggio serves up Italian and Italian-American leaning fare within the back room of Range. There will be a second version of the restaurant in Baltimore later this year.

This is the third Red Apron location to hit D.C., and it's Neighborhood Restaurant Group's most ambitious version. The hybrid butcher shop, market and sandwich destination includes a new type of bread, the tigelle, and will emphasize breakfast. The adjoining restaurant, The Partisan, from Ed Witt and Nate Anda, serves up dishes like whole pig's head.

The design is eye-catching, the service is friendly and the menu is interesting. One of the most anticipated opening to date for 2014, Compass Rose boasts a small but wide-ranging menu of international street foods. There's mussels with sofrito, an addictive pizza-like Khachapuri, lamb kabobs, grilled quail, chaat and more. The wine list pulls from such regions as Georgia and Hungary.

Taylor Gourmet does pizza: the sandwich guys transformed their cheesesteak operation, Steak & Ice, into this pizza restaurant. There are pies, as well as options available by the slice, with toppings like meatball and broccoli rabe. Also on the menu: garlic knots and calzones.

This Thai restaurant is getting some early attention for its authentic spin on street food, not to mention its eye-catching design. The restaurant owners have also paid attention to the drinks aspect of the experience, with cocktails courtesy of J.P. Caceres.

Chef Tony Brown draws from both French and Southern sensibilities for this neighborhood charmer. This new addition to Chevy Chase has cozy design and dishes ranging from fried green tomatoes to cauliflower steak.