October’s new restaurants offer something at every price point. Yes, you can try refined Italian cuisine from a Michelin-starred chef, or sample dishes from a veteran of some of the world’s top dining destinations. You can also wait in line to sample Washington’s hottest bagels, or head to a new supermarket to dig into a menu of wings and cheesesteaks from a former “Top Chef.”
Officina: The latest culinary destination at the Wharf combines an Italian restaurant, cafe, espresso bar, amaro bar and marketplace selling Italian productions, all under the auspices of Michelin-starred chef Nick Stefanelli (Masseria). The idea is that the three-level space serves different purposes throughout the day: Stop in early for coffee or drop in at lunch for a meat-stuffed panino sandwich or Caesar salad. After work, it’s the place to go for a note-perfect Negroni before picking up fresh pasta to cook at home. Upstairs, Stefanelli’s 75-seat trattoria features a menu heavy on classic Italian dishes with fresh pastas and meats butchered in-house, and an amaro library with about 100 Italian spirits on their own or in cocktails. A rooftop bar has views of the Washington Channel in good weather. 1120 Maine Ave. SW.
Call Your Mother: How desperate is D.C. for a new and delicious source of bagels? Call Your Mother, which opened its first bricks-and-mortar store in Park View on Oct. 11 after wildly successful appearances at local farmers markets and brunches, attracts incredibly long lines — there have been reports of up to half-hour waits for the sweet, wood-fired bagels on Friday mornings and even longer on Saturdays. But the “Jew-ish” deli, which offers sandwiches and pastrami rice, is doing something right: It won our “Best Bagels in D.C.” throwdown. 3301 Georgia Ave. NW.
Reverie: Johnny Spero’s résumé would impress any foodie: He has been a chef at Minibar and Komi and worked at world temples of gastronomy, including Noma and Mugaritz. Most recently, he’s prepared the whimsical bites at the Columbia Room. But outside of the short-lived Suna, which closed before Tom Sietsema’s half-star review could be published, Spero has not headed a kitchen of his own in Washington. That changed with the opening of Reverie, a small restaurant tucked down an alley in Georgetown, where Spero’s menu is a catalogue of his travels, skipping from rib-eye to kampachi to rugbrod. 3201 Cherry Hill Ln. NW.
Mason Dixie Biscuits: Seven months after shuttering its drive-through on Bladensburg Road, the popular purveyor of warm, fluffy buttermilk biscuits has reopened in a prime perch in Shaw. Mason Dixie opens at 8 a.m. daily for breakfast, serving sandwiches stuffed with various combinations of egg, bacon, cheese and ham, or platters of eggs and biscuits covered in blankets of rich gravy. Options change after 11 a.m., but the winner, at any time of day, is the fried-chicken biscuit with bacon and hot sauce, paired with an Arnold Palmer. 1819 Seventh St. NW.
Whole Foods “South Capitol Hill”: A grocery store featured in a list of the area’s best restaurant openings? Yes, it’s unusual — but not every grocery store features a cheesesteak and wing concept created by a former “Top Chef” standout. Philly Wing Fry offers Kith and Kin chef Kwame Onwuachi’s upscale takes on takeout staples: a Philly-ish cheesesteak made with dry-aged beef and smoked provolone; wings coated in sweet-and-sticky mumbo sauce; and waffle fries tossed with Ethiopian berbere spice. Pair the meal with something from the in-house bar, which has 12 local craft beers and 16 wines by the glass (served from a pour-your-own station), and it’s clear this ain’t your mother’s supermarket. 101 H St. SE.
Wiseguy Pizza: The fourth location of the New York-inspired pizza chain has moved into the former Park Tavern in Southeast’s Canal Park. Expect the same mix of classic foldable slices and more adventurous toppings, such as potato and bacon, sweet Korean chicken or chicken paneer. It might be a little late for the outdoor seating, but pizza and the forthcoming coffee bar should be welcome additions to the neighborhood once the park’s ice rink opens. 202 M St. SE.
The Meatball Shop: The chain’s first location outside of New York City offers (what else?) seven different varieties of meatballs paired with seven different sauces. They’re served on sliders, in heroes, on plates of four, and in buckets of 25. Even the starters — crab balls, buffalo chicken balls, risotto — are served in ball form. Make sure you save room for dessert, where the mix-and-match formula allows customers to pick one of six ice cream flavors, such as vanilla or tiramisu, to pack between cookies, including snickerdoodles and oatmeal raisin. Wash everything down with jello shots, own-label wines or glasses of whiskey, which are served straight or in an Old Fashioned. 1720 14th St. NW.