New Additions to MICHELIN Guide Washington, D.C. 2023

8 new noteworthy spots in the nation's capital.

Washington D.C. Editor's Pick New Additions

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MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend—and what they've found is too good to keep a secret. Whet your appetite with a sneak peek of the 2023 MICHELIN Guide Washington D.C.—eight new additions spread across the nation's capital.

And like the melting pot that is D.C., the city's cuisine is equally diverse and forward-thinking—mother-son duo Yesoon Lee and her son Danny demonstrate how savory Korean food can be at Mandu, while Jeanine Prime, owner of Caribbean boîte St. James, highlights the intense flavors and colors of the region. Bon appétit!

Bar SperoCuisine: Contemporary

Set within the trendy Capitol Crossing development in the East End neighborhood, Bar Spero is an exciting addition to the city's culinary scene. Its soaring 20-ft ceilings and undulating glass-enclosed space could read cold, but here it's warm and sophisticated. Live fire cooking informs the seasonal menu, while the "daily card" serves up a constantly rotating array of dishes. Tender and sweet razor clams bathed in a pil pil emulsion are at their garlicky best, while Carolina gold rice studded with knobs of Jonah crab is a rich delight. The decadence continues through dessert with burnt cheesecake ice cream. Those not partaking in alcohol will appreciate a menu of house made rose geranium soda or Japanese yuzu ginger ale.

CausaCuisine: Peruvian

Chef Carlos Delgado delivers a taste of his birthplace in a dual concept space tucked away in Blagden Alley. Nestled on the first floor, Causa seats around 20 for a tasting menu that takes diners on a journey of flavors inspired by the topography of Peru. It all begins in Lima with coastal seafood, then progresses into the Andes and the Amazon. Chicha morada kombucha, made from purple corn, is a perfect partner for the Peruvian classic and namesake dish, causa, with its mashed potatoes hit with aji amarillo paste, then topped with cucumber, avocado and tuna tartare. Next, the humble bomba rice is given a luxe glow-up courtesy of uni, caviar and a criolla sauce. Dessert definitely doesn't disappoint, as in the passion fruit and mint gelato scoops piped with macambo mousse.

La TejanaCuisine: Mexican

There isn't a morning that can't be made or a long night that can't be undone thanks to Ana-Maria Jaramillo and Gus May. Once a pop-up, their cooking has found a home wedged in a strip of restaurants in Mt. Pleasant. Quick and efficient, this simple counter serves just coffee and a handful of tacos mined from a time living in Texas. Their breakfast tacos offer a singular kind of satisfaction, each one made with a superb flour tortilla kept warm in tightly wrapped foil. Fillings include soft scrambled eggs, creamy pinto beans, queso, and meats like bacon, chorizo and even brisket. These are uncomplicated, unfussy bundles of joy that don't take reservations or require any other kind of long-term planning. The team is working on expanding upstairs soon.

ManduCuisine: Korean

Credit to Chef Yesoon Lee and her son Danny for showing this city that Korean cuisine is more than just bibimbap and barbecue. You can trace their steps back to 2006 when they opened the original Mandu in Dupont Circle, now reborn as Anju after an unfortunate fire in 2017. Fans who miss the original can still find pointed, fiery stews and broths at this Mount Vernon location, which sports soaring ceilings and a long bar. From plump, steamed beef and pork mandu to vibrant banchan, this is homey cooking that warms the spirit. And regardless of the weather, no visit would be complete without gamjatang, a bubbling-hot soup featuring tender, bone-in pork ribs and potatoes swimming in a devilishly red broth fired up with gochugaru and perilla seeds.

New HeightsCuisine: American

In contrast to many of the shiny new restaurants that open every year, this Woodley Park veteran under-promises and over-delivers in the best of ways. Coffee-colored carpet, a tame color scheme to match and a quiet crowd do not sound like the makings of a great dinner, but under new management, the restaurant cooks with delicious confidence. The menu covers a lot of ground but does so admirably. Broccolini with black garlic Caesar dressing, crispy fried oysters with pickled cauliflower, and tempura beach mushrooms dusted in a Moroccan spice blend are enough for a meal on their own. Rack of lamb with salsa verde or halibut with coconut broth strike familiar, satisfying chords. For dessert, the pistachio ricotta cake is a sweet finale.

St. JamesCuisine: Caribbean

Owner Jeanine Prime has done it again—now with this modern Caribbean concept named for the district within Trinidad's Port of Spain. The contemporary space with industrial touches is enlivened with vivid pops of color, while the shared plates-style menu evokes a convivial spirit. Influences hail from all over the globe, all paired with Trinidadian rum-focused cocktails. Begin with a bowl of Callaloo soup, a deep green blend of puréed spinach, chilies and coconut milk topped with lump crab meat with a great depth of flavor. Don't miss the jerk brisket, which marinates for 12 hours before it's smoked. Follow that up with the Trini-style taro dumplings in a curry sauce, but be sure to get a side of sweet plantains finished with candied ginger.

TigerellaCuisine: Italian

It may be located within Western Market, but Tigerella is far from a chaotic food hall haunt. Come for crostata by day or Italian-leaning dishes by night at this all-day concept from the Ellē team.

The food is equally inviting, with a contemporary and seasonal menu of breads and snacks to start, followed by small plates like a tomato and peach salad, oysters or fried artichokes. From there, sandwiches or individual pizzas are on offer, but the real draw is the house made and impossible-not-to-finish pastas. Case in point? Bigoli, or thick house made noodles tossed in a tomato sauce with cultured butter, toasted onion petals and finished with a quenelle of ricotta and fresh black pepper. It's lick-the-plate good.

OpalCuisine: American

In quiet Chevy Chase, on the border of Bethesda, this buzzy restaurant is well on its way to becoming a neighborhood essential. Far from flashy, the team isn't out to redefine a cuisine or break any culinary boundaries. Ricotta dumplings, beef tartare, a properly cooked filet of trout – these are familiar flavors handled in a confident manner. There is the occasional surprise, like the excellent lamb-stuffed pita. And for dessert, there is no escaping the tiramisu ice cream, a triumphant finale that nobody will want to share. A reasonably priced set menu appeals to those not in the mood to make any decisions. Either way, the homey space fills up fast, and even the bar can be packed out with guests perfectly content to eat while standing.

Hero image: © Melena S. DeFlorimonte/St. James

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