Fabio Trabocchi’s third DC restaurant’s prime Georgetown waterfront location and sweeping river views help accent the sophisticated food. Fiola Mare is the seafood-centric sister restaurant to Trabocchi’s much-lauded Fiola. The impressively wide range of raw and nearly-raw options includes everything from oysters on the half-shell to a Chesapeake Bay eel crudo. Entrees span from pastas (including Trabocchi’s famous lobster ravioli) to elaborate yet clean seafood preparations. Cap off the waterfront experience with a the “Simply Grilled” market selection, deboned tableside.

The sister restaurant to the ever-popular Founding Farmers, this place does a great job of offering something for everyone. The menu jumps from pizzas to jambalayas to sushi and just about everything in between, with an emphasis on cocktails as well. The dessert shop churns out American classic treats like ice cream sandwiches and Hummingbird layer cake. And on weekday mornings, it doubles as First Bake, a gourmet coffee shop that helped bring the artisan toast movement to DC. From a seat on their huge patio, enjoy the dancing fountain show, or look right past it to the sparkling Potomac.

The first upscale establishment to open at The Yards development on the SE waterfront in Navy Yard, this Northern Italian restaurant is brought to us by Chef Michael White of NYC. The original Morini is in SoHo, and the DC location is now open for brunch, lunch, happy hour and dinner. If the selection of meats, cheeses and pastas aren’t as appealing, try a hunk of meat either grilled or spit-roasted over their impressive wood-burning grill. The spacious patio that wraps around the front of the restaurant looks over the Yards Park lawn to the Anacostia.

There’s something about being at the waterfront that tends to flood you with nostalgia. The folks behind the Goodies Frozen Custard & Treats kiosk at National Harbor understand. The 1950’s inspired gourmet bakery and soda-fountain serves up old-fashioned treats made from scratch. The menu features Wisconsin-style frozen custard in addition to cobblers, cookies and donuts.

Time is running out to visit this DC institution in its original, grimy splendor. Once The Wharf project in SW is complete, the fish market will have gotten a full makeover. Until then, this is a great spot to chow down on some freshly-fried seafood and accouterments, whether shopping for seafood to take home or grabbing something to eat on the docks.

Executive Chef Joe Gurner and Pastry Chef Kendra Stephens have been catching the attention of critics recently (including the Post's Tom Sietsema). The summer menu at this Kennedy Center restaurant features dishes like scallop crudo and goat's milk ricotta gnocchi. Brunch is also a draw.