BY GEORGE! Georgetown is not your father's 'hood. It's serving new tastes, with a bevy of eateries settling down in recent years (Th e Berliner, High Street Cafe). Next: Brasserie Liberté by Hakan Ilhan and CUT by Wolfgang Puck (rosewoodhotels.com).
FOR THE 'GRAM Spots are staging Insta-worthy scenes. Nocturne's (nocturnebar.com) bar is lit from below. Astoria's (astoriadc.com) interior is curved, like a luxe railroad car. And Coconut Club (hellococonutclub. com) has cracked social media with its vacationinspired digs.
MEXICAN MOMENT Let's taco 'bout it. La Esquina de Clarendon (buenavidaclarendon.com) is a collab between Ivan Iricanin (of Ambar) and concept chef Gerardo Vázquez Lugo, whose Mexico City-based Nicos earned a lifetime achievement award. Cielo Rojo (cielo-rojo.com) is by husband-and-wife David Perez (a Mexico City native) and Carolina McCandless. Th e tortillas are made with Oaxacan corn from Masienda. Urbano 116 (urbano116.com) has Mexico City chef Alam Mendez, whom managing partner Chad Sparrow discovered on a trip.
VEG OUT Why not take heavy dishes and lighten them? At American Son (americanson1978.com), Tim Ma blends tastes from his immigrant background with U.S. comfort food. Th e vegetarian tofu gnocchi plates English peas, pea tendrils and morels. Blue Duck Tavern (blueducktavern.com) executive chef Adam Howard has a potpie with a veggie nage of dry mushrooms, absinthe and aromatic produce.