MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend—and what they've found is too good to keep a secret. Whet your appetite with a sneak peek of the 2024 MICHELIN Guide Washington D.C.—three new additions spread across the nation's capital.
Want to eat Mexican? Amparo Fondita offers creative dishes like halibut with mole and papaya nixtamal in a minimalist space, and Pascual features shareable plates like tetelas and lamb neck barbacoa in a casual setting.
Craving Italian? Cucina Morini is your go-to, with Sicilian-leaning dishes like sfincione with stracciatella and house-made pastas served in a lively atmosphere.
Keep reading below for the full scoop on our latest new additions! And in case you wanted to know how to explore the nation's capital, here's how to enjoy it the MICHELIN Guide way.
Amparo Fondita
Cuisine: Mexican
A onetime pop-up, this contemporary Mexican restaurant now enjoys a permanent home in a minimalist space just off Dupont Circle. Chef Christian Irabién prioritizes exceptional ingredients, as in corn sourced from Oaxaca, then nixtamalized in-house. The menu is wide-ranging with selections from the raw bar, appetizers, sopecitos, and an array of main dishes like halibut with mole. Sides, such as a fried plantain that seems simple but is layered with flavor, shouldn't be overlooked. No matter the selection, every dish tempts with creative and contemporary flair. Take the papaya nixtamal. Cooked in piloncillo and Mexican vanilla, served over a coconut cream and finished with fennel pollen and wildflower honey, it mystifies with mind-bending complexity.
Cucina Morini
Cuisine: Italian
This boisterous spot, and little sister to Osteria Morini is a definite crowd-pleaser. The bar is always packed but guests are here for more than just cocktails, as Chef Matt Adler presides over a Sicilian-leaning menu that teems with choices. There are crudos and small plates aplenty, but the sfincione, especially when dressed up with stracciatella, is an absolute must. This is straight-up comfort food but done with care and skill. Pastas are made in house, and available as half portions if you want to sample more of the menu. One to consider? The thick gramigna noodles tossed with pork sausage, green onion, black pepper, and egg yolk for an almost creamy sauce with a hint of bite. Round out your meal with dessert like bombolini or an affogato sundae.
Pascual
Cuisine: Mexican
Pascual may be named for the patron saint of cooks and the kitchen, but this spot from Chefs Isabel Coss and Matt Conroy doesn't need any extra blessings (and reservations are a challenge, so plan accordingly). Their casual, contemporary Mexican spot delivers on dishes more often found in Mexico City than in D.C. It's all meant for sharing, and tetelas and tlayudas are always a good idea. Other standouts include a blue corn tamal balanced on pickled onion and tomato finished with crema and charred eggplant sauce. Mains, like the lamb neck barbacoa or smoked chicken, are also intended for tucking into with tablemates. End on a sweet note with the buñuelo: a crispy rosette dusted in cinnamon sugar and served with cajeta and chocolate sauces.
Hero image: Deb Lindsey / Pascual
Thumb image: Deb Lindsey / Pascual
