DC piles on a whopping plateful. The city's unique geography puts it between two of the best food-production areas in America: Chesapeake Bay and the Virginia Piedmont. From the former come crabs, oysters and rockfish; the latter provides game, pork, wine and peanuts. Chefs take toothsome advantage of this bounty. DC's huge international population adds all kinds of ethnic eats to the pot, from West African pepper soup to Salvadoran pupusas, Ethiopian stews and Vietnamese dumplings. The city also sits at the gateway to the South, so get ready to loosen the belt for plates of fried chicken, catfish, collard greens, sweet-potato hash and butter-smothered grits – all washed down with sweet iced tea, of course.