Miguel Guerra and Daniela Moreira's Penn Quarter tasting menu room runs a single nightly menu drawing from their Argentine and Venezuelan heritage — the empanadas at the open are a signature, the asado course commits to live-fire seriously, and the wine list leans heavily into South American producers most DC restaurants ignore. Earned a Michelin star within a year. Intimate, focused, the kind of restaurant where the personal heritage of the chefs shows in every course.