A margherita pizza at Casolare, Michael Schlow's new restaurant in Glover Park. (Dayna Smith for The Washington Post)

Need help wading through the never-ceasing string of new arrivals to the D.C. area dining scene? These are eight spots vetted by Washington Post writers that are worth your time and money.

Casolare

Chef and restaurateur Michael Schlow's fifth local dining room is in the Kimpton Glover Park Hotel. This one focuses on coastal Italian fare, particularly of the seafood variety, along with pasta and very good pizza.


A bread course in three parts at Pineapple and Pearls. (Dixie D. Vereen for The Washington Post)

Pineapple and Pearls

Aaron Silverman of Rose's Luxury nails it at his prix fixe outpost, which is the first restaurant awarded four stars by Post Food critic Tom Sietsema straight out of the gate. "Heaven? Close," he says.


Leek torchio with goat sausage at Kingbird. (Dixie D. Vereen for The Washington Post)

Kingbird

Chef Michael Santoro is sending out some appealing plates -- tempura soft-shell crab, rack of lamb -- at the Watergate in Foggy Bottom, which just opened after a years-long, multi-million dollar renovation.


The rum baba dessert at RPM Italian. (Dayna Smith for The Washington Post)

RPM Italian

You might recognize two of the celebrity backers at this swanky Italian restaurant in Mount Vernon Triangle: Bill and Giuliana Rancic. But Sietsema says: "Even in its infancy, RPM Italian shows signs of promise."


The seafood pancake at Hazel, served with their house-made hot sauce. (Dixie D. Vereen for The Washington Post)

Hazel

"Sophisticated but not stuffy, Hazel feels like the right restaurant at the right time," Sietsema says. On the menu: A Korean-style seafood pancake (served with house-made Fire Panda hot sauce), zucchini bread with foie gras and "gnocchi bokki."


The chicken kabob at Samovar. (Deb Lindsey for The Washington Post)

Samovar

"There is nothing else quite like it in the region," The Post's Maura Judkis says of this Rockville restaurant. The menu is inspired by the chef-owner's native Tajikistan and includes smoked fish, salo (a plate of cured pork fat) and lagman (a Central Asian soup prepared Uyghur-style with noodles).


Bantam King's fried chicken and sides. (Dixie D. Vereen for The Washington Post)

Bantam King

This Chinatown eatery is no copycat of nearby sibling Daikaya. Not only does it specialize in chicken ramen, Bantam King makes a mean fried chicken.


Tuna panzanella at Suma. (Dayna Smith for The Washington Post)

Suma

"When they keep it simple, Suma can feel as welcome as a popsicle in August," Judkis writes.

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