Del Mar

"In DC there’s pricey, and then there’s Wharf-pricey. And while a meal at Del Mar will set you back a few, the seafood here is good enough to make you forget about your checking account (at least until dinner is over). Del Mar has the hallmarks of what the Wharf is known for—it’s flashy, super large, and filled with tourists, but what sets it apart is the consistently excellent dishes coming out of the kitchen. Inspired by the Spanish coast, the menu revolves around fresh seafood. We love the sizzling Andalusian shrimp to start, as well as the giant crispy Branzino and sashimi crudo, both of which can feed at least two hungry people. Some dishes, like the snapper filet, are served without vegetable accompaniments, so you’ll want to load up on the sides—and you can’t go wrong with the bravas potatoes and the pan con tomate. photo credit: Christie Allison" - Madeline Weinfield

"Fabio Trabocchi’s celebration of Spanish seafood fare takes up two stories along the Potomac. Its lavish dinner menu includes a seafood tower for up to four ($270), a selection of cured meats, tapas and grilled protein from branzino to veal. An outdoor bar dressed to the nines stays open through the summer." - Tierney Plumb, Vinciane Ngomsi

"Looking out at the water from Del Mar, it’s easy to image a seaside city like Barcelona. Maria and Fabio Trabocchi were some of the first restaurateurs to open at The Wharf, and now Del Mar has turned into a critically acclaimed spot for Spanish fine dining. Can’t-miss dishes include the seafood paella and churros served in a rich chocolaty sauce." - Missy Frederick, Tim Ebner

"Chef Fabio Trabocchi’s restaurant owns a stylish resort-chic vibe by way of coastal blues and whites, polished brass fixtures and large windows overlooking the Potomac.Luxury ingredients find equal footing alongside classic Spanish flavor profiles, and the result is a can’t-miss menu. Barely touched or simply prepared, the beautifully presented fish are a highlight, but make sure to also sample their highly sought-after seasonal tapas, as well as the curated selection of Spanish meats and cheeses. Seasonal dishes have featured asparagus blanco, a thick stalk of French asparagus, poached and served over ajo blanco. Andalusian gambas al ajillo, starring shrimp laced with garlic and chilies, are accompanied by tufts of bread for sopping." - Michelin Inspector

"In adding this stunner to their local restaurant empire, business partners Maria and Fabio Trabocchi expanded beyond the Italian cuisine for which they’re famous and into the realm of Spanish tapas. Del Mar, in The Wharf, is a riot of color and patterns, from the tiles and the plates to the staff’s custom uniforms—and the fish sculpture suspended from the ceiling. No expense was spared creating this gorgeous modern Mediterranean interior, and the view of the river is just as priceless. The paellas (made with Bomba rice) are breathtaking; though you’ll be tempted to fill your table with seafood from the raw bar or cooked dishes like Andalusian gambas al ajillo and charcoal-baked potatoes with aioli and brava sauce. Whatever you get, cap the meal with chocolate-hazelnut churros." - Adele Chapin