When it comes to bistro-style dining, Frank Ruta runs what many consider the best restaurant in the capital. The charcuterie, made in-house, plays a big part in the menu, both in starters like Cotechino sausage with raviolini of kabocha squash and shaved goat cheese and mains like a Columbia River sturgeon wrapped in house-made pancetta served with choucroute and a mustard emulsion. The roast chicken is legendary, and one person claimed "It's worth the trip to D.C. just to eat Ruta's bar fries." Oh, and did we mention that the Ruta grinds his own meat and bakes his own buns for "the best burger in the city?"