This neighborhood restaurant Sebastian Zutant, Mike O'Malley and Michael Friedman was 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.

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.

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.

Fans of Corduroy's Tom Power have waited for years for the chef to open another restaurant. They got one with Baby Wale, a more casual place serving up dishes like pupusas and a fine roast chicken. Baby Wale has an eye-catching design from Edit Lab at Streetsense.

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.

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 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.

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.