Hugging the Potomac River with unparalleled views, it may be difficult to find a more beautiful setting in town (those in the know make a move for the terrace). Of course, those lovely sights come at a price, and while the dinner check can climb, lunch offers great value. 
The service team is one well-orchestrated machine, and Executive Chef Anton Bolling focuses on Italian-influenced seafood of absolute top quality. A plump Capital oyster swims in a zabaglione of prosecco; while liquid cacio e pepe with escarole, feta cheese and roasted peppercorns is an unexpected thrill. Other crowd-pleasers may include Calvisius caviar with warm tigelle modenese and whipped ricotta, or a selection of simply grilled seafood.