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Updating the Eater Heatmap, Where to Eat Right Now

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More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? Restaurant obsessives want to know what's new, what's hot, which favorite chef just launched a sophomore effort, where to sip the cocktail of the moment. And while the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the 'it' places of the moment. Thus, we offer the Eater Heatmap, which will change often to continually highlight where the foodie crowds are flocking to at the moment.


This time around, Barmini and Hogo (both still fixtures on Eater's Drinks Heatmap) make way for Nopa and Etto.

01/3/2013: Added Hogo, Range, Taylor Charles Steak & Ice
02/7/2013: Added Ambar, Mari Vanna, Table
03/7/2013: Added Daikaya, Beuchert's Saloon, Barmini
04/4/2013: Added GBD, Art & Soul, The Rye Bar (and Daikaya's izakaya)
05/02/2013: Added The Red Hen, Del Campo, Le Diplomate
06/06/2013: Added Nopa Bar + Kitchen, Etto

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Bryan Voltaggio's ambitious new restaurant specializes in the whole animal, with a grill station, raw bar, pizzas, a bakery and more. The spacious restaurant also includes a huge bar and a retail market, and is packed with industry talent in everything from mixology to charcuterie.

Table and Azur from chef Frederik de Pue both opened this spring. The Shaw neighborhood spot has a Belgian-influenced menu with dishes such as frogs' legs, and attention to detail everywhere, including menus handwritten in pencil.

Daikaya

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Daikaya's ramen shop, which specializes in Sapporo-style ramen, drew lines out the door since its opening, and now its upstairs izakaya, which opened in late March, is creating plenty of buzz. The Japanese restaurant is from partners Daisuke Utagawa, Katsuya Fukushima and Yama Jewayni. The izakaya boasts unique small dishes, such as the frozen sashimi dish ruibe, traditional items such as onigiri rice balls, a wide selection of Japanese whiskeys, and a sake bomb made with a spherical ball of sake.

Beuchert's Saloon

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Beuchert's Saloon's design pays homage to the speakeasy that the building used to house. The restaurant specializes in carefully-made cocktails and farm-to-table cuisine, and chef Andrew Markert used to work at PS7's. It's the neighborhood place Capitol Hill has been waiting for (literally) — folks patiently line up to grab a bar stool at the new joint.

The Rye Bar

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The Rye Bar is the cocktail destination within D.C.'s newest luxury hotel, the Capella in Georgetown. The restaurant got some early press for its high-priced $22 Manhattan, but sets itself apart with its artisan ice program, cocktail aging and selection of rare rye whiskeys. The hotel's adjacent restaurant is The Grill Room.

Neighborhood Restaurant Group's collaboration between pastry chef Tiffany MacIssac and her husband, chef Kyle Bailey, specializes in doughnuts and fried chicken. Brioche and cake doughnuts are available in unique flavors such as grapefruit campari, and there are also fun snacks such as fried chicken skin and bao-style chicken buns. Greg Engert has created a special craft beer list for the restaurant, too, with 19 drafts.

Del Campo

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Del Campo is one of two restaurants from chef Victor Albisu set to debut this spring. This ode to South American cooking is housed in the former PS7's space, given a new look featuring an asado bar and cowhide wall hangings, courtesy of CORE. Grilled meats are the focus of Del Campo, but there are also killer pisco drinks and a selection of ceviche.

Red Hen

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This neighborhood restaurant Sebastian Zutant, Mike O'Malley and Michael Friedman had been highly anticipated by the residents of Bloomingdale. Zutant's Proof background means carefully-crafted cocktails, while the menu leans Italian. The restaurant is known for its wood-fired grill, and is putting out a curated menu of pastas and meats.

Le Diplomate

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Stephen Starr's first entry into the D.C. market has drawn raves from local diners. The restaurant specializes in brasserie fare such as steak frites, loup de mer, roast chicken and more. There's a selection of accessible wines, appetizers such as a fois gras parfait, a coffee program from Philadelphia's La Colombe, and an impressive bakery.

The menu is a simple one, but Logan Circle residents (and beyond) are excited about this pizza, salami and anchovies-focused restaurant. Etto is a combined effort from the teams behind popular pizzeria 2Amy's and the always-slammed barbecue haunt, The Standard.

NoPa Kitchen + Bar

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The latest from renowned restaurateur Ashok Bajaj, Nopa Kitchen + Bar is already establishing itself as a favorite among the political crowd. The restaurant's American and Asian-influenced brasserie food, as well as its detailed design, are also a draw.

Range

Bryan Voltaggio's ambitious new restaurant specializes in the whole animal, with a grill station, raw bar, pizzas, a bakery and more. The spacious restaurant also includes a huge bar and a retail market, and is packed with industry talent in everything from mixology to charcuterie.

Table

Table and Azur from chef Frederik de Pue both opened this spring. The Shaw neighborhood spot has a Belgian-influenced menu with dishes such as frogs' legs, and attention to detail everywhere, including menus handwritten in pencil.

Daikaya

Daikaya's ramen shop, which specializes in Sapporo-style ramen, drew lines out the door since its opening, and now its upstairs izakaya, which opened in late March, is creating plenty of buzz. The Japanese restaurant is from partners Daisuke Utagawa, Katsuya Fukushima and Yama Jewayni. The izakaya boasts unique small dishes, such as the frozen sashimi dish ruibe, traditional items such as onigiri rice balls, a wide selection of Japanese whiskeys, and a sake bomb made with a spherical ball of sake.

Beuchert's Saloon

Beuchert's Saloon's design pays homage to the speakeasy that the building used to house. The restaurant specializes in carefully-made cocktails and farm-to-table cuisine, and chef Andrew Markert used to work at PS7's. It's the neighborhood place Capitol Hill has been waiting for (literally) — folks patiently line up to grab a bar stool at the new joint.

The Rye Bar

The Rye Bar is the cocktail destination within D.C.'s newest luxury hotel, the Capella in Georgetown. The restaurant got some early press for its high-priced $22 Manhattan, but sets itself apart with its artisan ice program, cocktail aging and selection of rare rye whiskeys. The hotel's adjacent restaurant is The Grill Room.

GBD

Neighborhood Restaurant Group's collaboration between pastry chef Tiffany MacIssac and her husband, chef Kyle Bailey, specializes in doughnuts and fried chicken. Brioche and cake doughnuts are available in unique flavors such as grapefruit campari, and there are also fun snacks such as fried chicken skin and bao-style chicken buns. Greg Engert has created a special craft beer list for the restaurant, too, with 19 drafts.

Del Campo

Del Campo is one of two restaurants from chef Victor Albisu set to debut this spring. This ode to South American cooking is housed in the former PS7's space, given a new look featuring an asado bar and cowhide wall hangings, courtesy of CORE. Grilled meats are the focus of Del Campo, but there are also killer pisco drinks and a selection of ceviche.

Red Hen

This neighborhood restaurant Sebastian Zutant, Mike O'Malley and Michael Friedman had been highly anticipated by the residents of Bloomingdale. Zutant's Proof background means carefully-crafted cocktails, while the menu leans Italian. The restaurant is known for its wood-fired grill, and is putting out a curated menu of pastas and meats.

Le Diplomate

Stephen Starr's first entry into the D.C. market has drawn raves from local diners. The restaurant specializes in brasserie fare such as steak frites, loup de mer, roast chicken and more. There's a selection of accessible wines, appetizers such as a fois gras parfait, a coffee program from Philadelphia's La Colombe, and an impressive bakery.

Etto

The menu is a simple one, but Logan Circle residents (and beyond) are excited about this pizza, salami and anchovies-focused restaurant. Etto is a combined effort from the teams behind popular pizzeria 2Amy's and the always-slammed barbecue haunt, The Standard.

NoPa Kitchen + Bar

The latest from renowned restaurateur Ashok Bajaj, Nopa Kitchen + Bar is already establishing itself as a favorite among the political crowd. The restaurant's American and Asian-influenced brasserie food, as well as its detailed design, are also a draw.

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