Dirty Habit

"The modern, sleek furniture of this outdoor courtyard and bar juxtaposes the white brick walls of its historic hotel, making this Penn Quarter hideaway ideal for after-work drinks and sweet bites like donut holes and churros." - Tierney Plumb, Abi Newhouse

"Dirty Habit, led by executive chef Anthony Jones and chef de cuisine Max Chuvalas, frequently pulls ingredients from multiple cuisines into its menu. An example is the seasonal crispy squash salad paired with French onion and gouda cream sauce and Asian ingredients. They are known for innovative dishes such as the corn custard made with Maryland blue crab and heirloom popcorn, reflecting both chefs' backgrounds and experiences. Jones, inspired by West African ingredients and local DMV memories, and Chuvalas, influenced by his Greek-Jewish heritage, bring a unique blend of flavors to the table. The duo's relationship enhances their collaboration in the kitchen, balancing each other’s strengths." - Nicole Schaller

"Dirty Habit’s ski chalet returns on Saturday, November 18. Feast on poutine, triple creme brie, and calamari skewers cooked fireside and sip hot chocolate, toddies and other cold-weather classics. Open through the end of February on weekdays 3 p.m. to 9 p.m. and weekends from noon to 9 p.m. Reserve via Opentable. A snow cannon helps transport guests to the slopes of Aspen." - Vinciane Ngomsi, Tierney Plumb

"For a huge patio in the middle of the city, consider Dirty Habit’s 10,000-square-foot outdoor area out back. Saddle up to a sleek camp fire pit and order an assortment of global plates from its Mexico City-born chef Edgar Escalante." - Vinciane Ngomsi, Tierney Plumb

"The stylish Penn Quarter restaurant just revamped summer lunch service within its zen “Glass House”—a 1,400-square-foot pavilion with floor-to-ceiling windows overlooking the interior courtyard. The new “Healthy Habits” three-course power lunch includes a homemade juice, salad, and entree ($30). One menu option includes a Green Dragon (cucumber, green apples, kale, celery, Spirulina), citrus salad (baby kale, fennel curls, grapefruit, crunchy salsa vinaigrette), and wild mushroom ragu, poached egg, charred spinach on sourdough. Reservations can be made via OpenTable." - Tierney Plumb