The Best Restaurant Openings in Washington, D.C. - May 2026

The latest dining trend is an extension of pop-ups and collabs, but more permanent: restaurants within restaurants. Above Hank’s Oyster Bar in Old Town, Alexandria, guests can now find Hank’s Pasta Bar, a collaboration between chef Jamie Leeds and chef Darren Norris of Shibuya. Pastas include mafalde with sausage, broccoli rabe, and Calabrian chili; four-cheese lasagna; shrimp-topped fusilli verdant with pistachio pesto; and rigatoni paired with bolognese made with either meat or mushrooms. Guests can also build their own pasta bowls, choosing from seven artisanal pastas, nine sauces, proteins, vegetables, and toppings.

Austin’s sushi-centric export from James Beard Award winner Tyson Cole landed in downtown D.C. near Dupont Circle. The 185-seat restaurant offers an expansive menu spanning cool and hot dishes, including sashimi, makimono, yakimono, and tempura, alongside an omakase experience and an extensive selection of sake-centric cocktails. Standout dishes include yellowtail splashed with Thai chili ponzu and complemented by orange supremes; coconut milk-braised chicken; plant-based carpaccio with seasonal mushrooms; and a beloved fried milk dessert. The kitchen is led by chef de cuisine Rob Drennan, former senior culinary manager for Rose’s Restaurant Group (Rose’s Luxury, Pineapple and Pearls, Little Pearl) and an alum of three-MICHELIN-starred Maaemo in Oslo and Austin’s Uchiko.

A taste of Louisiana landed in Navy Yard courtesy of executive chef-partner Thomas Malz (The Partisan, Brothers and Sisters) and Rachel Sergi (The Hay-Adams, The Next Whiskey Bar at the Watergate Hotel). Their homage to Cajun, Creole, and Gulf Coast influences includes chicken and andouille sausage-studded gumbo, petite prime rib inspired by Paul Prudhomme, corn and crab bisque, and a selection of po’ boys stuffed with fried shrimp, debris, blackened catfish, fried oysters, and hot Creole sausage. The beverage program features classic New Orleans cocktails, frozen drinks, beer, wine, and an absinthe experience. The sprawling restaurant includes a 79-seat French brasserie-inspired dining room, a 100-seat front patio, an 89-seat outdoor garden focused on Louisiana-style seafood boils, and a 34-seat wine terrace inspired by Bacchanal in New Orleans.

Cork Wine Bar owners Diane Gross and Khalid Pitts are branching out with a nostalgia-driven 35-seat hot dog joint in Tenleytown. Find their renditions of classic franks, including a Chicago-style dog topped with relish, onions, pickle, peppers, and celery salt; an NYC-inspired version with house-made sauerkraut and spicy mustard; and a Detroit dog loaded with beef chili, onions, and mustard. For a sweet finish, there are honey vanilla and malted milk chocolate soft serves, along with milkshakes in ever-changing flavors like espresso brownie and dark chocolate chip cookie.

The Miami-based doughnut café rolled into Georgetown as its 23rd location, joining a portfolio that spans Austin, Dallas, Orlando, Charlotte, and beyond. The brioche-based doughnuts include signature favorites like brown butter and salt and glazed; seasonal specials such as coconut ube, café con leche, and mango; and location-exclusive flavors like cherry blossom cheesecake. The treats can be paired with coffee made using beans from Intelligentsia Coffee. Seasonal drink specials include a pistachio butter latte and a blueberry cold foam-topped matcha with blueberry jam.