A private dining room in TenPenh. © Scott Suchman
Fogo de Chão. © Dan Swartz
Honeysuckle restaurant. © Michelle Roberts
Squash fondue at Honeysuckle. © Michelle Roberts
Pickled porcini at Honeysuckle. © Michelle Roberts
Honeysuckle restaurant. © Michelle Roberts
Squash fondue at Honeysuckle. © Michelle Roberts
Pickled porcini at Honeysuckle. © Michelle Roberts

Indulgences: Food

Fine dining in and around DC

TENPENH REVIVAL  Chef Jeff Tunks’s pan-Asian TenPenh, which sadly departed DC in 2012, has made a comeback. Designed by Gensler, its new Tysons Corner location was inspired by a traditional Chinese courtyard house. Each room has its own identity, from the Taiwan-inspired Tea Room to the private dining room featuring a rice-paper mermaid mural. Diners can savor a few TenPenh classics (think Whole Crispy Fish) along with dim sum, sushi, ramen and more. 7900 Westpark Drive; 703-910-3096. tenpenhtysons.com

TASTE OF BRAZIL Fogo de Chão has opened its second location in the DC area, bringing Brazilian-style churrasco to Tysons Corner. After fire-roasting an array of meats in an open kitchen, roving gaucho chefs hand-carve each selection—from filet mignon to leg of lamb—according to the diners’ liking. A market table brimming with salads, soups and vegetables balances the continuous protein feast. 1775 Tysons Boulevard; 703-556-0200. fogo.com

SOUTHERN DRAW  Honeysuckle, a new hot spot, has opened in the space occupied by the now-shuttered Vidalia. At the helm is Hamilton Johnson, Vidalia’s former executive chef—a  South Carolina native who elevates “low country” ingredients into sublime creations such as lamb tartare with pickled porcini (left) and seared sea scallops with squash fondue (right). Ron Saleh designed the interiors, which feature a bar (above) with a communal table crafted of reclaimed South Carolina oak and a mural by DC artist Rick Bach that pays homage to Johnson’s many tattoos. 1990 M Street, NW; 202-659-1990. honeysuckledc.com