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.

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.

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 just opened serving up sandwiches by day and a tasting menu by night.

The formula for Spike Mendelsohn's newest restaurant is a simple one: steak, frites and a few sides. That's it. Diners get a soup or salad, their choice of steak cut and unlimited fries with their order. All of the wines on the primary list are priced at $40.

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.

Rising star chef Tim Ma has increased the profile of his Maple Ave restaurant in Vienna from relatively-unknown suburban restaurant to Northern Virginia Magazine's #1 restaurant in Virginia. Water & Wall is the chef's second restaurant, and it's bigger and dressier. Look for dishes like an Asian-influenced shrimp and grits, a Burmese bouillabaisse and some addictive, creme fraiche-spiked chicken wings.