""Avocado tartine with radish, lime, sesame seeds, and mushroom hash; pain perdu with cherries and almonds. They sound delicious, right? These are some of the awesome brunch dishes chef Matt Conroy of Lutèce is whipping up."

"Tucked in Union Market is Cotton & Reed, a rum bar that exceeds all expectations. They only offer rum, no wine or beer, and they are unapologetically good at making some of the best rum cocktails."

"I didn't even know Jersey-style pizza was a thing! All-Purpose Pizzeria does a pizza called Enzo the Baker with Bianco DiNapoli tomatoes, Calabro mozzarella, capicola bacon, spicy chiles, pickled peppers, and basil. These flavors work so well with their chewy crust."

"Angel Gregorio's love of spices and travel is evident at her shop, The Spice Suite. She has some of the most creative and unique blends of oils and spices you can find."

"The Uncaged Chefs has no rules, just good food like jerk brisket tacos, peach cobbler chicken and waffles, barbecue shrimp, and fried grits. Chef Damian Brown is a mad man cooking whatever he wants, and his dishes have big flavor and impact when they hit the table."

"Minibar by José Andrés has innovative food and cocktails. It's a gastronomic journey utilizing the best products available in whimsical but approachable ways."

"Maxwell Park is a wine bar that's not stuffy at all; they have an exciting wine list and fun atmosphere. They have regular events to introduce guests to the variety and breadth of types of wines, like orange wine and rosé."

"The Japanese have this idea called forest bathing, where you recharge in nature. I like to do this at Great Falls of the Potomac, with its lush trees, waterfalls, and easy hiking trails."

"If you want a unique food experience you cannot find anywhere else in the U.S., I would suggest Maydān. The moment you walk through the weathered door, it's like being transported to another country." "