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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 month, Doi Moi, Water & Wall and Baby Wale make way for the new Red Apron, Aggio and Roofers Union.


10/03/2013: Added Rose's Luxury
11/07/2013: Added Bluejacket, Water & Wall
12/05/2013: Added Osteria Morini, Iron Gate
01/02/2014: Added Republic
02/05/2014: Added Menu MBK, Joe's Prime Steak, Seafood & Stone Crab
03/06/2014: Added Aggio, Red Apron Penn Quarter, Roofers Union

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Note: Restaurants on this map are listed geographically.
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Kapnos/G

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Mike Isabella's latest place is a tribute to Greek cuisine, both traditional and modern. Smoky, wood-fired meats are a focus, as well as lemonade cocktails. The attached G restaurant serves up sandwiches by day and a tasting menu by night.

Rose's Luxury

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Rose's Luxury is chef Aaron Silverman's white-hot local debut, serving dishes like popcorn soup and fennel-stuffed gnocchi. It all takes place in a cozy space on Barracks Row.

Bluejacket Brewery

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It's the brewery D.C. has been waiting for. Neighborhood Restaurant Group's brewery, along with its accompanying restaurant, The Arsenal, came on the scene with a whopping 20 new, ambitious beers and food to match, like fancy tater tots and beef heart tartare.

Osteria Morini

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Osteria Morini is New York restaurateur Michael White's first foray into the D.C. market. The restaurant boasts waterfront views, homemade pastas and elegant Italian dishes, as well as a selection of amari drinks.

Iron Gate

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Neighborhood Restaurant Group took one of D.C.'s oldest restaurants and made it their own. Iron Gate has a dramatic outdoor space, with a tree and vines climbing the walls. Tony Chittum's cooking leans Southern Italian and Greek, with a complementary wine program from sommelier Brent Kroll, and cocktails from Jeff Faile. There's a big ouzo selection, too. The restaurant is a la carte outdoors, and tasting menu-based inside.

Republic

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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.

Joe's Seafood, Prime Steak & Stone Crab

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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.

MENU - Market / BistroBar / Kitchen

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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.

Roofers Union

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The second restaurant from the Ripple team replaces the iconic bar, The Reef, in Adams Morgan. There's no trace of the place — instead, expect a stylish, multi-level restaurant with high-end comfort food dishes like gourmet corn dogs and a terrific, Asian-inspired fried chicken sandwich from chef Marjorie-Meek Bradley.

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 come springtime.

Red Apron Butchery

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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. An adjoining restaurant, The Partisan, from Ed Witt and Nate Anda, will open in the next few weeks.

Kapnos/G

Mike Isabella's latest place is a tribute to Greek cuisine, both traditional and modern. Smoky, wood-fired meats are a focus, as well as lemonade cocktails. The attached G restaurant serves up sandwiches by day and a tasting menu by night.

Rose's Luxury

Rose's Luxury is chef Aaron Silverman's white-hot local debut, serving dishes like popcorn soup and fennel-stuffed gnocchi. It all takes place in a cozy space on Barracks Row.

Bluejacket Brewery

It's the brewery D.C. has been waiting for. Neighborhood Restaurant Group's brewery, along with its accompanying restaurant, The Arsenal, came on the scene with a whopping 20 new, ambitious beers and food to match, like fancy tater tots and beef heart tartare.

Osteria Morini

Osteria Morini is New York restaurateur Michael White's first foray into the D.C. market. The restaurant boasts waterfront views, homemade pastas and elegant Italian dishes, as well as a selection of amari drinks.

Iron Gate

Neighborhood Restaurant Group took one of D.C.'s oldest restaurants and made it their own. Iron Gate has a dramatic outdoor space, with a tree and vines climbing the walls. Tony Chittum's cooking leans Southern Italian and Greek, with a complementary wine program from sommelier Brent Kroll, and cocktails from Jeff Faile. There's a big ouzo selection, too. The restaurant is a la carte outdoors, and tasting menu-based inside.

Republic

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.

Joe's Seafood, Prime Steak & Stone Crab

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.

MENU - Market / BistroBar / Kitchen

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.

Roofers Union

The second restaurant from the Ripple team replaces the iconic bar, The Reef, in Adams Morgan. There's no trace of the place — instead, expect a stylish, multi-level restaurant with high-end comfort food dishes like gourmet corn dogs and a terrific, Asian-inspired fried chicken sandwich from chef Marjorie-Meek Bradley.

Aggio

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 come springtime.

Red Apron Butchery

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. An adjoining restaurant, The Partisan, from Ed Witt and Nate Anda, will open in the next few weeks.

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