Magdalena's wine cellar in Baltimore's Ivy Hotel.
Magdalena's seared scallops with pork fritter and English peas in a truffle-honey-mustard sauce.
Ottoman Taverna, DC's newest Turkish restaurant.
Chef Ilhan Erkek of Ottoman Taverna.
Hank's Pasta Bar in Old Town Alexandria.
Fettuccini with white wine clam sauce at Hank's Pasta Bar.
Ottoman Taverna, DC's newest Turkish restaurant.
Chef Ilhan Erkek of Ottoman Taverna.
Hank's Pasta Bar in Old Town Alexandria.
Fettuccini with white wine clam sauce at Hank's Pasta Bar.

Indulgences: Summer Dining Scene

CHARM CITY HOT SPOT  Located in The Ivy Hotel, a restored 1889 residence in Baltimore’s Mount Vernon neighborhood, Magdalena dishes up a cross-cultural, ever-changing menu under the tutelage of chef Mark Levy. The restaurant’s five intimate dining areas—including the wine cellar—create a perfect backdrop for savoring dishes such as seared Ocean City scallops with local pork fritter and English peas in a truffle-honey-mustard sauce. 205 East Biddle Street; 410-514-0303. magdalenarestaurant.com

TURKISH DELIGHT  With Istanbul-born chef Ilhan Erkek at the helm, DC’s new Ottoman Taverna has garnered rave reviews for its Turkish fare, from mezze and flat breads to traditional entrées. Atlanta-based Norris Design created the interiors, incorporating light wood distressed and stained to evoke sun-bleached homes on the Mediterranean. A mural featuring the Hagia Sophia church is a focal point in the dining room. 425 I Street, NW; 202-847-0389. ottomantaverna.com

LA DOLCE VITA  Chef Jamie Leeds of Hank’s Oyster Bar fame celebrates Italy in her newest outpost, Hank’s Pasta Bar. The Old Town Alexandria restaurant serves homemade pastas (think fettuccini with white clam sauce, right), grilled meats and fish, and charcuterie. Designed by Maggie O’Neill and Warren Weixler of Swatchroom, the rustic interiors include a private dining room behind reclaimed barn doors. 600 Montgomery Street; 571-312-4117. hankspastabar.com