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Enough about the crispy spinach chaat, OK? We’ve heard about it a thousand times already. Yes, it’s a great appetizer—crispy and sweet, with an undercurrent of heat—but chef Vikram Sunderam can impress you in so many other ways. My current obsession is Sunderam’s tandoori lamb chops—these Frenched and marinated chops that are dropped in the clay oven until charred on the outside and juicy pink on the inside. Good God, I could eat those chops like Popsicles on a summer day.

633 D St. NW, (202) 637-1222

Next up: Ray’s the Steaks