SHAW

Convivial is the brainchild of the lauded Chef Cedric Maupillier, whose cooking pays homage to the rich history of French cuisine while delighting diners with approachable and joyous dishes. The menu is categorized by temperature and protein, with both hot and cold fish, vegetables, and meat. Highlights include the zucchini roulade, the rainbow trout, and escargots in a blanket. The size of the majority of the plates is somewhere between small plates and entrées, so a meal can be enjoyed as a multi-course experience for one, or as a sharing bonanza. The cocktails lean classic, but are undeniably well-executed. The wine list, expectedly, has a healthy offering of French bottles, plus more from around the US.

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Mezcal had a major moment in DC this year thanks to the talented team behind Espita Mezcaleria. The restaurant and bar puts the smoky, under-appreciated spirit in the spotlight, along with cuisine from Oaxaca and Southern Mexico. Certified Master Mezcalier Josh Phillips is the (very brainy) brains behind the operation. Megan Barnes, one of Thrillist DC’s bartenders of the year, masterfully carries out the task of interpreting a vast range of mezcals for beginners and experts alike. Chef Alexis Samayoa helms a culinary program built around a corn grinder that churns out fresh masa from heirloom corn imported from Mexico. That masa — about 80lbs of it per day — goes into flavorful tortillas, chips, sopes, and tlayudas that are complemented by deep moles and much more.

Haikan.

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The dynamite team behind Daikaya was busy this year with the opening of not one, but two ramen shops. The first, Bantam King, was all about the chicken, featuring Chintan broth and fried chicken platters. The second, Haikan, has a focus on the bowls of noodles the team is known for, but they also branched out with excellent appetizers and intriguing cocktails. People went nuts over the mapo tofu poutine, which is exactly what it sounds like: spicy mapo tofu, ground chicken, and mozzarella curds piled on crispy french fries. On the drinks menu, the playful Wasabi Peas cocktail (gin, yuzu, snow peas, and wasabi) and the flashy Smoke Show (completed with a flaming piece of cedar) were hits.

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Neighborhood Restaurant Group jumped on the Shaw bandwagon with the addition of Hazel from Chef Rob Rubba. The place has a downright impressive beer and wine selection, which features impossible-to-find brews, as well as pét-nat and orange wines. The mouthwatering list of small plates is full of tough decisions. Favorites include grandma’s zucchini bread with foie gras mousse, the hibiscus-cured fluke crudo, and the steak tartare with tater tots, which is best enjoyed after mashing it together with a wooden spoon (as per Chef Rubba’s recommendation). Fire Panda, the house-made hot sauce served in adorable bear-shaped squeeze bottles, is steadily building a cult following.”