It's no Beltway secret that getting posh nibbles and top-shelf drinks in Washington, D.C., used to mean whipping out a strand of pearls and trudging to an overly formal, lobbyist-laden restaurant. But over the past year, a new crop of chic wine bars and trendy restaurants has sprouted up in the city, throwing serious scenester sparkle into the District's dining landscape. (Just ask big name chefs like Wolfgang Puck, Laurent Tourndel and Eric Ripert, who have all set up outposts.) Finally, pairing a glass of cheval blanc with fresh seafood from the bay is possible in D.C., while rocking your fav designer jeans. So the next time a work trip, old fashioned sight-seeing vacation or powerful parent in politics means spending time in the nation's capital, don't be scared. Pack the hottest outfits in your closet, and pencil in some social time at some of these trendy new hotspots.

BLT Steak
In a city overflowing with steakhouses, BLT Steak stands out for being anything but the typical boys' club meat house. Instead, Laurent Tourndel's year-old venture attracts a savvy new generation of K Street lobbyists - some of whom even wear dresses. "We're not just about men in suits," says general manager Adam Williamowsky, who estimates that about 40 percent of customers are women.

In lieu of a bread basket, meals start off with gruyere-laden popovers the size of balloons. Afterward, sample from the extensive raw bar before moving on to re-imagined classics like Kobe skirt steak with foie gras or stuffed mushroom served in cast iron skillets. (Thank Chef Victor Albisu.) Even the endings manage to stay close to home; try the selection of American cheeses or blueberry lemon meringue pie.
1625 I Street, NW, Washington, D.C.
202.689.8999 | www.bltsteak.com

Cork
Cork just opened its doors at the end of January, but it has already established a firm hold on its place in the D.C. scene. Contrasting brick walls and tin ceilings cement an old-meets-new vibe, echoed by the menu, which features exclusively Old World wines (there are a whopping 41 bythe- glass choices). Nouvelle nibbles by Chef Ron Tanaka are meant for sharing; chose from divine dishes like rosemary chicken liver bruschetta and goat cheese cake.

Co-owner Diane Gross, a civil rights attorney, opened the restaurant with her husband, Khalid Pitts, after the couple was inspired during an impromptu wine bar crawl through Paris. "We wanted to expose people here to things they may not find in a lot of other places around town," Gross says. Cork's front bar scene area is lively; the upstairs room gives diners a more intimate option. Foodies should consider sitting at the chef's table, which boasts a window that peeks right into the kitchen.
1720 14th Street, NW, Washington, D.C.
202.265.2675 | www.corkdc.com

Proof
Even though Mark Kuller had no restaurant experience, the tax attorney became determined to open his own eatery after sampling West Coast dining during work travels. Inspired by places like LA's AOC, he debuted Proof last fall, with the idea of pairing a world class wine list with a sophisticated menu in the hot new Penn Quarter area.

"I knew the concept would do well in a winecentric community like Washington, D.C.," Kuller says. Even with 1,000 bottles of wine on hand, a happy hour champagne trolley and 40 wines by the glass, the atmosphere assures that wine drinking at Proof isn't stuffy. Diners can graze on fare like seared day boat scallops, panko crusted chicken and addictive crispy flatbread.
775 G Street, NW, Washington, D.C.
202.737.4463 | www.proofdc.com

The Source by Wolfgang Puck
The Source's Executive Chef, Scott Drewno, compares the current dining scene in Washington, D.C., to Las Vegas' circa 1998. He should know: He cut his teeth at Wolfgang Puck's Las Vegas' eatery fresh out of cooking school.

Now, he's shouldering the task of bringing Wolfgang's California style to the nation's capital. The three-level restaurant channels the fresh, open vibe of LA, quite a change for a city known for clubby wood paneled dining rooms. Even the Asian-inspired menu brings something new to the city's fine dining scene, which has long been dominated by European cooking. Drewno's menu offers tastes from across the far-away continent, from roasted suckling pig (that takes three days to prepare) to tandoori arctic char. Puck's signature dishes, like smoked salmon pizza, pepper the more casual, affordable downstairs Lounge menu. So far, Drewno, an export from NYC, is enjoying his new digs, although free time is rare. Lately, he's stayed focused on getting the Source ready for lunch service.
575 Pennsylvania Avenue, NW,
Washington, D.C. | 202.637.6100
www.wolfgangpuck.com

Veritas Wine Bar
In a neighborhood that's quickly filling with national chains, Veritas is a refreshing change from the same old Dupont standard. (Co-owner Adam Manson insists that the tiny, exposed brick hideaway is the city's only true wine bar.) Other than a handful of carefully selected cheeses and charcuterie, the menu features page after page of wines and sparklers by the bottle and glass. Manson tasted 500 wines (tough job) over three months before putting together his extensive list, which features 180 bottles and 70 constantly revolving glass choices.

Arrive early on Friday and Saturday nights, when the place is always packed. Thanks to that vote of popularity, Manson is planning to open three more wine bars in the next few years, each with a separate regional theme.
2031 Florida Ave., NW | Washington, D.C.
202.265.6270 | www.veritasdc.com

Westend Bistro by Eric Ripert
Westend may have Eric Ripert's high-end brand name, but this eatery aims to be more neighborhood bistro than white linen Le Bernadin (his Manhattan masterpiece). The friendly feel starts with the restaurant's glass-doored kitchen, which allows Chef Leonardo Marino to mingle with guests.

The draw is a high meets low comfort food menu, with everything from a ham and cheese sandwich with hints of truffle, to desserts like chocolate mouse sprinkled with Rice Krispies. Diners craving a bit of Ripert-style haute cuisine should have no fear: after five and half years at Le Bernadin, Marino knew to bring along favorites like skate with brown butter and endive.
1190 22nd St., NW
Washington, D.C.
202.974.4900
www.westendbistrodc.com