Dupont Circle Dining: The Best Eats And Treats In Washington, DC Slideshow

From the hours of 6:30 a.m. to 2 p.m., Station Kitchen & Cocktails transforms into the Embassy Row Hotel's on-site cafe, serving up delicious locally made pastries like this chocolate croissant. Paired with an iced caramel latte, this breakfast is a satisfyingly sweet way to start the day.

A classic fried shrimp appetizer can only be deemed "Damn Good Shrimp" if it has been thoroughly tossed in a sweet and spicy secret sauce. Served over a bed of lettuce, this appetizer is perfect for sharing.

Fresh whole grilled corn is served alongside fluffy quinoa, wild rice, cotija cheese, fresh cilantro, and a zesty vinaigrette. When mixed together, this Street Corn Salad is simply irresistible.

Built upon a traditional Middle Eastern pita-style bread, the flatbread naan is baked with pesto chicken, roasted tomatoes, and mozzarella cheese before being finished with fresh arugula.

Station Kitchen & Cocktails serves up some pleasant dessert offerings, such as their D.C. Sweet Potato Cake or chocolate chip cookie with ice cream. The vanilla crème brûlée's crispy sugar shell topped with fresh seasonal berries and two chocolate straws was the perfect sweet treat to end a meal.

Iron Gate's garden dining area is the first of many pleasant surprises you'll be greeted with when you dine here. The burrata and fresh cherries small plate is lightly dressed in vincotto and garnished with an unexpected sprig of fresh spearmint.

Softened heirloom beets are served alongside a house yogurt and garnished with crispy black walnuts and fresh dill, bringing together a variety of textures and flavors for a complete tasting experience.

One of the most unexpectedly delicious appetizers, the crispy feta from Roussas Dairy is coated in sesame seeds and served upon a delicious mixture of vincotto and local honey. The creamy feta and crunchy exterior dipped into the sauce was truly a culinary stroke of genius.

Marrying the Greek and Italian cuisines, this arancini spanakopita artfully combines rice with baby spinach, dill, and feta to produce a crispy and addictive appetizer.

Iron Gate's gyro is a testament to chef Anthony Chittum's culinary expertise. This entrée stood its ground among the carefully crafted small plates and did not disappoint. Served open faced, the Chicken Gyro married succulent slices of chicken, charred red onion, feta, yogurt, green leafy lettuce, and olive oil-fried potatoes served atop a traditional Greek pita.

Known for its American-meets-Southern cuisine, Black Jack nailed it with the duck confit nachos. Served atop individual tortilla chips, the chipotle barbecue sauced duck confit is sprinkled with pepper jack cheese and garnished with a tomatillo avocado salsa.

Black Jack's medium-sized pizzas are perfect for sharing — or not. The green goddess pizza stays true to its name, as the pizza is a collection of broccoli, artichokes, pesto, mozzarella, and a salad of Black Jack greens perched atop a thin-crust pizza. Pictured here, the spicy shrimp and white pizzas both hold their ground as delicious shareable fare.

A New Orleans classic got a delicious makeover. The frozen hurricane combines rum, sweet pomegranate, and orange and lime juices with ice and is blended to a frosty perfection. Beware: These sweet libations are stronger than you may think!

Brasserie Beck's usual brunch offerings lean towards European dishes like a tuna niçoise salad or croque-madame. The chef's Belgian roots are apparent after tasting the glorious Belgian waffle. Topped with fresh banana, cinnamon sugar, mascarpone cream, and real maple syrup, this waffle is unlike any other.

One of many small plates at Hazel's DimSunday, the smashed cucumber salad offers a fresh take on cucumber salad with the addition of fried garlic and chile oil, garnished with chile flakes and shaved greens.

The addition of zucchini bread to an otherwise Asian-inspired menu may seem peculiar, but it contrasts beautifully with the other savory DimSunday offerings. A crispy zucchini bread exterior is the perfect palette for the silky foie gras mousse, which is finished with a chamomile gelée and bee pollen.