Restaurants

Chef Pedro Matamoros (formerly of Nicaro) opens a new restaurant, focusing on contemporary American cuisine.

For a world-class spinach pie and seafood that tastes moments removed from the sea, you have to drive to Baltimore. But it's worth it.

Three former employees of the Inn at Little Washington excel in service and cuisine at this restaurant which fittingly means "to enlighten" in Greek.

This popular seafood restaurant has no problem reeling in customers despite waves of competition around town.

This cozy restaurant with a welcoming central fireplace serves rustic French fare.

Among the best of Washington's many Ethiopian restaurants, it dishes out lively, not greasy, stewed meats and vegetables.

Some of the food at this Victorian-style saloon could use more charm, but no other restaurant in the city has as good a raw bar.

This favorite of the Bush family specializes in Peking duck and garden-grown garlic sprouts.

Bistro presents a lot of style (both in the dining room and on the menu) for relatively modest prices; precisely cooked fish is a highlight.

At Ristorante Tosca, in a setting as understated as an Armani suit, The Post's Tom Sietsema is reminded of the glory in Italian cooking.