For attendees of the American Library Association annual conference and exhibition in Washington, D.C., June 20-25, Lonely Planet offers tips from its City Maps series. These titles are durable and waterproof, with a handy slipcase and an easy-fold format, making a conveniently-sized passport to traveling with ease. In addition to locating great restaurants like the ones below, you'll find images and information about top city attractions, transport maps, itinerary suggestions, an extensive street and site index and practical travel tips and directory.
A homegrown foodie revolution has transformed the once-buttoned-up D.C. dining scene. Driving it is the bounty of farms at the city's doorstep, along with the booming local economy and influx of worldly younger residents. Small, independent, local-chef-helmed spots now lead the way. And they're doing such a fine job that Michelin deemed the city worthy of its stars.
Global Influence
Washington, D.C. is one of the most diverse, international cities of its size in America, heavily populated by immigrants, expats and diplomats from every country in the world. People from far away crave the food of home, and so there's a glut of good ethnic eating and international influences around town. Salvadoran, Ethiopian, Vietnamese, French, Spanish, West African--they've all become Washingtonian.
Local Bounty
The city's unique geography puts it between two of the best food-production areas in America: Chesapeake Bay and the Virginia Piedmont. From the former come crabs, oysters and rockfish; the latter provides game, pork, wine and peanuts. Chefs take advantage of this delicious abundance, and it has led to lofty accolades: the prestigious Michelin Guide added D.C. to its roster, releasing its first list of star-rated local restaurants in 2017.
Southern Influence
Keep in mind that D.C. also occupies the fault line between two of America's greatest culinary regions: the Northeast and the South. The South, in particular, exerts a tremendous pull. The city offers heaps of soul food and its high-class incarnations, so get ready to loosen the belt for plates of fried chicken, catfish, collard greens, sweet-potato hash and butter-smothered grits--all washed down with sweet iced tea, of course.
Half-Smokes
D.C.'s claim to native culinary fame is the half-smoke, a bigger, coarser, spicier and better version of the hot dog. There's little agreement on where the name comes from. But there is general consensus as to what goes on a half-smoke: chili, mustard and chopped onions.
Eating Downtown
Food Truck Lunch
As in most other U.S. cities, the food-truck frenzy has hit Washington. Empanadas, chocolate pie, crab cakes, cupcakes--you name it and there's a truck driving around selling it out the window. Join the office workers refueling at the trucks that line up around Franklin Square, Metro Center and Gallery Place/Chinatown (on 7th and G Sts. NW, beside the Reynolds Center).
A Baked Joint Cafe $ 440 K St. NW
Order at the counter then take your luscious, heaped-on-housemade-bread sandwich--perhaps the fried egg and goat cheese on a fluffy biscuit, or the Nutella and banana on whole-wheat sourdough--to a bench or table in the big, open room. Natural light streams in the floor-to-ceiling windows. Not hungry? It's also a great place for a well-made latte. Beer, wine and cocktails are also available. Sweet treats come from sibling Baked & Wired in Georgetown.
Shouk Israeli $ 655 K St. NW
Fast and casual, Shouk creates big flavor in its vegan menu of Israeli street food, served with craft beer and tap wines. A crazy-good burger made of chickpeas, black beans, lentils and mushrooms gets stuffed into a toasty pita with pickled turnips, arugula and charred onions. The mushroom-and-cauliflower pita and sweet potato fries with cashew labneh (creamy "cheese") are lip smacking. Shouk's rustic wood tables, exposed brick walls and pantry shelves made from repurposed crates give it a funky, industrial vibe. Get ready to wrestle the crowds at lunchtime.
Matchbox Pizza $ 713 H St. NW
The pizza here has a devout following of gastronomes and the restaurant's warm, exposed-brick interior is typically packed. What's so good about it? Fresh ingredients, a thin, blistered crust baked by angels, and more fresh ingredients. Oh, and the beer list rocks, with Belgian ales and hopped-up craft brews flowing from the taps. Reserve ahead to avoid a wait.
Full Kee Chinese $ 509 H St. NW
Although you'll find more atmosphere on the moon, you won't find a better Chinese joint in the city limits. Fill yourself for next to nothing with a simple noodle dish or stir-fry, but make sure you leave room for the duck, which is divine. Try it with some mambo sauce (D.C.'s almost citrusy version of sweet and sour).
