Think spending time in the nation's capital will make you curious about the city's political dining scene? If so, visit one or some of these restaurants frequented by DC's power base.

Georgia Brown's
950 15th Street, NW
202 393 4499
Dinner for two, without beverage, about $90. Sunday brunch, about $30 per person.
Reservations recommended

Georgia Brown's is an attractive southern kitchen dishing up contemporary versions of traditional Dixie cooking - they call it Low Country Cuisine. The pleasant room is highlighted by a ceiling of interlaced bronze curlicues that seem to dance in their reflected light. Always crowded, the noise level is such that it's unlikely any big deals are being concluded here, more likely they're being celebrated. Try the fried green tomatoes, trio of crab cakes, or Carolina gumbo. The deep fried chicken and potatoes and gravy are superb, and even more enjoyable if you can forget about cholesterol for an hour or two. No matter what you order, be sure to get a side of "hoppin john" - peas and rice never tasted this good. The Sunday Jazz Brunch is a Washington institution, offering a picnic buffet table loaded with fresh baked breads and biscuits, country ham with red eye gravy, an omelette bar, a selection of main dishes, and scrumptious southern desserts.

Michel Richard Citronelle
3000 M Street, NW
202 625 2150
Dinner for two, before wine, about $175

Michel Richard Citronelle is the creation of the eponymous super-chef who was the inspiration behind Citrus, the late and much-lamented Los Angeles restaurant that many foodies considered that city's finest. Here in DC, Richard's domain is a much-respected temple of classic California-style dining based upon the principles of freshness, lightness, and innovation. Despite its origins, however, the food is hearty (not heavy), very flavorful, and not at all faddish. Standout starters include abalone from Monterey Bay with cream of caviar and tuna Napoleon Nicoise. For meat lovers, the veal, black angus steak, sweetbreads, morel sauce, and asparagus is a "don't miss" and the duck is served medium rare with champagne grapes. For dessert, petits fours are a must. An open kitchen allows you to watch the chefs at work. Service is faultless, and the wine list is every bit as impressive as the food; quite sensibly, a nice variety of vintages are available by the glass. Men are required to wear a jacket at dinner, which may be taken as an imposition elsewhere, but a fair proportion of the gentlemen here probably dress up to go to the beach.

Kinkead's
2000 Pennsylvania Avenue, NW
202 296 7700
Dinner for two, without wine, about $120
Reservations recommended

Kinkead's is widely considered to be the city's leading seafood restaurant. It's a bustling brasserie with well spaced tables (essential for the kinds of conversations that go on here) in a casually comfortable upstairs dining room, and a downstairs level with drinks and a raw bar as well as full service from the upstairs menu. The menu features fresh fish and seafood, served broiled or grilled and at the raw bar, as well as in more elaborate preparations that display the consummate skills of chef Robert Kinkead. Try the crispy black back flounder with baby artichokes and potatoes or the walnut and horseradish crusted skate, In the shellfish category, soft shell crabs should be your first choice when they're in season, as this is one of the few restaurants where they're prepared as they should be without too much oil, too thick a flour coating, or too heavy a hand with the spices. There usually are a few meat and pasta dishes on offer, and they're very good, but it would be a shame to dine at Kinkead's on anything that doesn't come from the sea. The extraordinary wine list is managed by a knowledgeable sommelier who has assembled admirable selections at all price levels. Reservations are recommended, and it must be admitted that the A-list crowd gets special attention here.

DC Coast
1401 K Street, NW
202 216 5988
Dinner for two, before wine, about $100

At DC Coast, ask to be seated on the balcony overlooking the main room. It's a bit quieter there, and you can better concentrate on Jeff Tunks's very good contemporary cuisine. Starters such as roasted pumpkin and caramelized onion soup or cast iron crock steamed Blue Hill mussels are innovative, beautifully presented, and very flavorful. Main courses range from creole spiced Atlantic salmon to Chinese style spiced lobster and the truffle mashed potatoes are a side to share. The wine list includes about two dozen boutique vineyard selections by the glass and many more full and half bottles. This is not the restaurant to choose for an evening of serious conversation, but it's lively, fun, and so popular that without a reservation it's unlikely you'll be seated. The room is bright and lively - high-style in every respect, with eye-catching decorative pieces. Since everyone seems to be having such a good time, the somewhat slipshod service is cheerfully accepted. The food and wine are worth it, and you'll forget the lapses.