During a visit to the Yucatan peninsula a couple of years ago, chef Allison Swope was so taken with the cuisine of Oaxaca, Mexico, that upon her return to Washington she set about transforming her "robust American" restaurant, The Mark, into the inventive Mexican Andale (andale means "let's go!"). The menu features dishes that combine authentic regional Mexican cuisine with fresh and often non-traditional ingredients: sushi grade tuna marinated with achiote, garlic, Mexican oregano, and sour orange juice; pato al mole Negro oaxaqueno, which is roasted duck served over Mexican red rice with a nut-based sauce that includes dried chiles, garlic, tomatillos, chocolate, and cinnamon. The leg of lamb, which is roasted in avocado leaves and presented in a soupy sauce of lamb broth, thickened with garbanzo beans, carrots, and potato, is a standout. Not to miss: the smoky, spicy salsa picante appetizer and the Mexican-style doughnuts with dipping chocolate for dessert. The bar offers 35 brands of tequila and concocts an excellent margarita.

Avoid being shown to the windowless back room, opting instead for seating in either the storefront window for optimum people-watching (Andale is in the middle of downtown), or in the main dining room, where Mexican artwork now hangs. Great deal: Every Monday after 5pm, you can order a bottle of wine or champagne for half price with the order of an entree. Thursdays, 6:30-9:30pm, the restaurant features live music.