Note, food lovers: Michelin Guide recommends 16 DC restaurants

New recommendations include relative newcomers, such as Mediterranean-flavored ala in Dupont Circle and Honeymoon Chicken in Petworth to longtime Southern cooking favorite Georgia Brown’s near McPherson Square.

The Michelin guide tips DC foodies to 16 new restaurants that have recently been recommended by the prestigious dining organization’s experts.

The new additions to the guide come ahead of the annual publication of Bib Gourmands and the awarding of Michelin stars.

“By unveiling some of the new additions our inspectors have made over the year, we’re improving our digital tools to further strengthen the bonds that bind us to food lovers,” said Gwendal Poullennec, International Director of Micheline Guides, in a press release. “We hope that these regular revelations and updates by the committee throughout the year will provide opportunities to highlight the subject and invite everyone to discover and support the restaurants around them.”

New recommendations include relative beginners, from Mediterranean flavors ala in Dupont Circle and Honeymoon Chicken in Petworth, to longtime Southern cooking favorite Georgia Brown’s near McPherson Square.

In December, Michelin added four new DC restaurants that are considered worth discovering.

The first Michelin guide to DC restaurants debuted in 2016. The organization relies on teams of inspectors – many of them former chefs – who make their recommendation after anonymous visits.

See the full list of recently added restaurants and the notes from Michelin inspectors.


This relative novice is a beacon in Levantine cooking. These dishes are refined versions of traditional delicacies, and the products are immaculate, as evidenced by the mezzen, complete with pickled red cabbage, tahini and refreshing sour yogurt.

welcome drink

Champagne and caviar are the menu’s mission, and owner Elli Benchimol and the team manage it. It is typically offered with a host of classic accessories, such as chopped eggs, capers and chives, as well as sticks of crispy waffles.

Chinese bar

The team here has imagined a smart and hip French wine bar with delicious Asian dishes – and therefore this fantastic haunt was born.


The kitchen team is taking classic Indian cuisine in a new direction. Is it blue cheese on your tandoor-grilled chicken kebabs? Yes definitely. Matched with sour cherry reduction and popcorn cashews, it is just as enticing a preparation as the boldly spiced chopped bison momos.


This large Richard Sandoval operation, spread over two floors, serves guacamole de bonito, uplifted by smoky charred tostadas – an exciting way to start the affair.

Rosita’s secret

Chef Cristian Granada’s dynamic menu is certainly Peruvian, but it also embraces the country’s wide terrain – from the coast all the way to influences from Europe and Asia. Watch the tiradito offering sashimi-quality ahi tuna with a passion fruit-and-orange sauce.

Georgia Browns

Everyone is here for the classic Southern state cooking that is likely to evoke many a nostalgic memory. Start with the fried chicken livers accompanied by a mustard-soy emulsion. Then come in a steaming and fragrant bowl of Carolina gumbo floating with chicken, andouille, okra and shrimp.

Honeymoon chicken

Chef Rob Sonderman of Federalist Pig has expanded to chicken – yes, an updated version of fried chicken to be exact. This Petworth perch looks like a modern dining room with old-fashioned vibes.

The Ardent

With soaring ceilings and matching windows, this Italian cuisine has much more to offer. A wood grill and pizza oven allude to its strengths. At no point does anyone want quite a taste, down to the charred cabbage buried under a riot of trout roe, tarragon and currants.


The menu is loosely French, but with a range of detours, from steak tartar and Rohan duck breast to black truffle risotto and Maine lobster with pineapple.


If the name was not already a giveaway, the large comal by the window and the row of golden corn shells hanging along the wall should tell you what matters most to this restaurant – corn. Heirloom varieties sourced from Mexico are nixtamalized, ground into masa, pressed into tortillas and grilled all the time.

Menya Hosaki

Carefully composed bowls of ramen offer thin, tough, homemade noodles accompanied by delicate broth with nuance and depth. The signature dish is a smoked, triple-threat combination of tonkotsu, chicken chintan and dashi.


Eaton Hotel, which also houses chef Matt Baker’s casual café and bakery, is fortunate to host such a talented team – one that springs well and spices up with panache, all the while running an impressive bar as large as the dining room.


Greek cuisine reflects the legacy of chef Nicholas Stefanelli and has a modern accent. Meals begin and end with carefully crafted dishes presented as a prix fixe.

The setting

John Snyder, Kiran Saund and Nick Hopkins are the brains behind this unique flavor concept that sheds light on street food from around the world.


The Wafu preparation shows a certain uniqueness, while remaining balanced and precise. Dishes can best be described as Japanese-influenced Italian. This blend is light and seamless in spaghetti with Kurobuta sausage and a refined Tabasco ketchup sauce.

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