Il Piatto celebrates classic Italian fare
Restaurateur Hakan Ilhan recently unveiled Il Piatto, a new Italian hot spot in downtown DC. Born in Naples, Italy, executive chef Lina Nicolai joined Ilhan after Al Crostino, the DC restaurant she ran with her mother for 12 years, closed during covid. Atlanta-based Norris Design Studio conceived interiors that harken back to the mid-20th century. Near the entry, a brass screen in a Mondrian-inspired motif offsets the bar. Look for Italian mainstays such as fried calamari, gnocchi with gorgonzola, veal scallopini and pasta with truffle-infused ricotta and assorted mushrooms. 900 16th Street, NW; 202-506-3833. ilpiattodc.com

CHEF’S CHOICE
Versatility rules in Cuisinart’s Twin Oaks Pellet and Gas Grill, which combines a smoker, griddle and grill with 900 square inches of cooking surface. Bluetooth readouts monitor progress via LCD remote or the Cuisinart app. Windows and halogen lights make viewing easy. cuisinart.com

PIZZA NIGHT
Artisanal pizza moves outdoors with the Dometic Delta Heat 30-inch pizza oven. Burners in the dome and hearth reach 43,000 BTUs and heat-retentive tiles line the oven’s interior—so delectable pies are ready in minutes. Find in a built-in or countertop version. deltaheat.com

SMOKIN’ HOT
Nexgrill’s smartphone-enabled Oakford Pellet Grill not only smokes meats to perfection, but it also grills, bakes, roasts, braises and warms. Available in three sizes, the grill is made from hammer-tone steel in a black powder-coated, high-gloss finish. nexgrill.com

WHAT’S COOKING
Coyote Outdoor Living’s C series 36-inch Built-In Gas Grill is equipped with 875 square inches of grilling space, 80,000 BTUs of output and five cast-stainless-steel burners. Extras include interior lights and an optional wind guard. Find at area Appliance Distributors Unlimited locations. coyotegrill.com; adu.com

Inside her gleaming Georgetown shop, Ashleigh Pearson (right) arranges handmade bonbons in glass cases like fine jewelry. Petite Soeur’s debut marked a milestone in a 12-year career that started less than a mile away at chef Robert Wiedmaier’s acclaimed Marcel’s.

“I knocked on the door and said I wanted a job,” Pearson recalls. “I loved to bake but had never done it professionally. They laughed at me—but gave me a chance.” After working her way up to become the restaurant’s head pastry chef, the DC-area native eventually won a scholarship from the local Les Dames d’Escoffier chapter to study pastry at Le Cordon Bleu in Paris.

Two years later, Pearson was named head chocolatier at Thomas Keller’s Per Se in New York—and narrowed her focus. “When I realized I could hand-paint and create all these complex flavors in one bite,” she reflects, “I was hooked on chocolate.”

In 2019, she returned to Washington to forge her own path.
“I knew that it was time for me to start creating under my name,” she says. Pearson hopes to give customers “a Michelin-level chocolate experience,” with each flavor telling a personal story. Maple Black Walnut Crunch bonbons, for example, were inspired by her grandfather’s black-walnut cake, while Almond Butter and Jelly is a grownup take on the proprietor’s beloved childhood PB&Js. Petite Soeur also sells homemade butter sablé cookies, chocolate bars and wrapped confections. 1332 Wisconsin Avenue, NW; petite-soeur.com

A VIP table boasts a faux bois base and a zinc top, while Osborne & Little velvet in an updated kimono pattern lines a banquette. Sous chef Albani Caolo and executive chef Lucas Irwin put a spin on tradition with dishes such as vegetable sushi and smoked zuke tuna.

Hot Spot - 88 District Square, SW; 202-301-8145. nara-ya.com

General manager Danilo Simic and chef Colin McClimans  wow guests with ever-changing brunch and dinner menus focused on seasonal ingredients sourced within 150 miles of DC. Recent standouts: Lemon & Thyme Roasted Pennsylvania Chicken and the Nina May Gin & Tonic, infused with rose water and orange essence.

Hot Spot - 1337 11th Street, NW; 202-518-3609. ninamaydc.com

Last fall, the former “Top Chef” star shuttered 12-year-old Volt, transforming its 19th-century brownstone location into Thacher & Rye. Focusing on Mid-Atlantic cuisine made with local ingredients, the menu tempts diners with Chesapeake oysters, house-made pastas—including ravioli with goat cheese and delicata squash—and comfort foods with a spin. Think chicken and dumplings with gnudi and hedgehog mushrooms.

Hot Spot - A courtyard offers outdoor dining. 228 N. Market Street; 240-332-3186. thacherandrye.com

This Cindy Lou's is now offering to-go service with curb-side pickup.

Chef Cindy Wolf of Charleston and Cinghiale fame opened a new outpost in October. Cindy Lou’s Fish House puts a Southern spin on local fare, from Sweet Jesus Oysters to Lobster Po’ Boys and cocktails such as the Burns & Russel. Interiors conceived by BraytonHughes Design Studios offer panoramic views of Baltimore Harbor.

Fresh Catch - Cindy Lou’s is located inside the Canopy by Hilton Baltimore Harbor Point at 1215 Wills Street; 443-960-8670. cindylousfishhouse.com

After expanding to seven locations in Germany and Austria, Ress and his partners decided to launch the concept across the pond—and homed in on Washington. The company’s initial stateside club—dubbed WineLAIR—uncorked its first bottle last fall in DC’s West End. “As a bustling capital city and international hub, we felt the fabric of Washington’s community reflected our love of wine, hospitality and travel,” says Ress.

JC Schaub of Virginia-based 5th Edition Design outfitted the 5,600-square-foot space in a palette of black and gold; bold lighting and contemporary furnishings set a sophisticated tone. A wine bar serves full bottles and pours by the glass. In addition, members are invited to store their own vintages in the club’s climate-controlled lockers. Tables and seating areas offer inviting spots for wine-tasting and dining; light snacks and meals from the neighboring bistro, RIS, are on the menu.

Glass Act - 1120 22nd Street; NW; 512-547-7787. winelair.com

This French-style steakhouse and cabaret opened on October 26, following covid safety guidelines. It is serving up prime dry-aged steaks, cheeses and French wines—along with a regular roster of comedians, poets, jazz bands and small theater performances.

Baltimore designer Patrick Sutton masterminded the 135-table restaurant’s décor, taking inspiration from classic French burlesque venues. “The idea,” he explains, “was to transport diners to Paris to make them feel as though they’re escaping for a couple of hours for dinner and a show.” Moody and mysterious interiors feature a reception area with a bleached-walnut desk of Sutton’s design; a cozy lounge where guests can enjoy drinks and view the stage from armchairs upholstered in moss-green leather or mohair; and a long, marble-topped bar illuminated by fanciful fixtures.

Executive chef Marc Hennessy’s menu focuses on raw-bar delicacies such as the Grand Plateau—a tower of Maine lobster, oysters, shrimp and Alaskan king crab; French mainstays including foie gras, escargot and onion soup; and an array of steaks and other tempting entrées.

French Connection - 505 S. Exeter Street, 443-384-1480. monarquebaltimore.com

Opened in February, it now offers indoor dining and takeout. Chef Michael Rafidi pays homage to his Middle Eastern heritage, incorporating local produce and meats in his cuisine. The enticing menu offers an array of hummus plates, mezze and grilled entrées. Grupo7 designed the modern interior with distressed-wood paneling, richly colored tilework and an open kitchen with live fire and a wood-fired pita oven.

Albi's Allure - 1346 4th Street, SE; 202-921-9592. albidc.com