Azumi in the Four Seasons Hotel Baltimore. Interiors by Patrick Sutton.
TASTE OF PERU José Andrés celebrates Peruvian cuisine, along with its Chinese and Japanese influences, at the new China Chilcano in Penn Quarter. Designed by Spanish architect/designer Juli Capella, the colorful spot boasts a dramatic mural and red neon lighting that evokes ancient indigenous art. Featuring one of the largest pisco selections in the U.S., the bar serves a mean Machu Pisco. 418 7th Street, NW; 202-783-0941. chinachilcano.com
DOUBLE PLAY: KAPNOS TAVERNA Mike Isabella has opened a second Greek restaurant, Kapnos Taverna, in Ballston. He and executive chef/partner George Pagonis (a Season 12 “Top Chef” contestant) will run the new outpost, focusing on the cuisine of coastal Greece and its islands. (The DC Kapnos serves Northern Greek fare.) Streetsense designed the new restaurant’s rustic, Mediterranean-style interiors. 4000 Wilson Boulevard; 703-243-4400. kapnostaverna.com
SAFE HARBOR Azumi is making waves in the Four Seasons Hotel Baltimore. Though its name means “safe harbor” in Japanese, this new restaurant dishes up a daring menu crafted by native Tokyo chef Eiji Takase. Take, for example, the live Santa Barbara sea urchin. Interiors by Patrick Sutton. 725 Aliceanna Street, Baltimore; 443-220-0477, azumirestaurant.com