So many great places to eat debuted in Washington over the past year that Tom Sietsema decided to rank them. Here are his favorite newcomers. The complete 2016 Spring Dining Guide publishes Wednesday.


A fennel and absinthe bonbon at Pineapple and Pearls. (Dixie D. Vereen for The Washington Post)

1. Pineapple and PearlsAaron Silverman, the genius who raised the bar for relaxed dining at the no-reservations Rose's Luxury on Capitol Hill, has repeated the trick for fine dining here.


Torchon of white mushroom at Kinship. (Deb Lindsey for The Washington Post)

2. Kinship. Suffice it to say it's great to see Eric Ziebold (CityZen) cooking again.


Chef Cedric Maupillier greets little diner Colin DiZinno at Convivial. (Dayna Smith for The Washington Post)

3. Convivial. Cedric Maupillier's Convivial delivers on the promise of its name.


A few seats in the tiny Bad Saint overlook the open kitchen. (Melina Mara/The Washington Post)

4. Bad Saint. In a word, the food here is bold. And bodacious.


Masseria is the first solo outing by chef Nicholas Stefanelli, foreground, facing right. (Dixie D. Vereen for The Washington Post)

5. Masseria. The food by chef Nicholas Stefanelli lives up to the looks of this fetching getaway in Union Market.


A mezcal flight at Espita Mezcaleria. (Dixie D. Vereen for The Washington Post)

6. Espita Mezcaleria. Pair a flight of mezcal with the handiwork of Alexis Samayoa, whose Mexican menu pays particular attention to the region of Oaxaca.


Salt cod fritters at Tail Up Goat. (Deb Lindsey for The Washington Post).

7. Tail Up Goat. Several alumni of Komi and Little Serow are packing in scenesters with similar good cheer and food that pushes boundaries, but also all the right buttons.


Chef Jeremiah Langhorne preps food during dinner service at the Dabney. (Deb Lindsey for The Washington Post)

8. The Dabney. In his valentine to the Mid-Atlantic in Blagden Alley, Jeremiah Langhorne is obsessed with using only regional ingredients.


Causitas (baked whipped potatoes with a variety of toppings and sauces) at Nazca, the upstairs portion of Nazca Mochica. (Deb Lindsey for The Washington Post)

9. Nazca Mochica. Proof that Shaw doesn't have all the fun: this two-story Peruvian oasis in Dupont Circle.


Goat cheese and beet plin at Hank's Pasta Bar. (Dixie D. Vereen for The Washington Post)

10. Hank's Pasta Bar. Yes, this spot from seafood queen Jamie Leeds is crowded, and yes, it's worth a wait.

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