TRAVELER @ nationalgeographic.com

Ben’s Chili Bowl, a café on historic U Street, is just a 15-minute walk from the clubs and bars on 18th Street. Try a heaping plate of French fries with chili and cheese on top and Ben’s Original Chili Half-Smoke, sausage on a warm bun with chili, mustard, and onions. For dessert, have a strawberry milkshake or a slice of coconut-pineapple cake. 1213 U Street, NW; +1 202 667 0909.
—George Stone, assistant editor and writer of “Insider’s D.C.” (May/June 2002)

The Capitol Lounge on the Hill has the best laid-back brunch on the weekend. It’s a sports bar, where ESPN soccer matches are shown on giant TVs, but with a historical twist. Every square-inch of wall is covered with posters, photographs, and newspaper articles from past Presidencies. Try the “Senator’s Omelet” (sausage, spinach, tomatoes, and Swiss), and be sure to visit the Bloody Mary bar where you can concoct your own drink with spiced tomato juice and 30 different hot sauces. 231 Pennsylvania Avenue, SE; +1 202 547 2098.
—Heather Morgan, online editor

There’s nothing better than going to The Diner for a huge plate of cheese fries at 3 a.m. The chaos of the street ebbs away as the cream-colored walls, cozy red booths, and black-and-white-tiled floors invite you in for old-fashioned comfort food. Milk shakes, burgers, mashed potatoes, and pancakes rule the menu, but those cheese fries are what junk food dreams are made of. If you’re feeling extra-decadent, add chili or gravy. 2453 18th Street, NW; +1 202 232 8800.
—Joan Li, designer

At Kelly’s Irish Times ask for a pint of Ellis Island, the house ale. The neighborhood hangout, just steps from Union Station, is comfortable and a bit quirky. “Legend of Hugh Kelly,” a 25-foot-long crack in the bar top, made when the original owner did a jig, is just as it was 25 years ago. For live Irish folk and classic oldies, go on the weekend after 9 p.m. 14 F Street, NW; +1 202 543 5433.
—Briana Bonar, editorial assistant

Right around the corner from our office is the Jefferson Hotel, where you can have afternoon tea in a cozy room with red leather chairs. Reserve in advance, skip lunch, and settle in at 3 p.m. for a leisurely tea that includes pastries, petite sandwiches, and scones with clotted cream and jam. 1200 16th Street, NW; +1 202 347 2200.
—Sheila Buckmaster, senior editor

Sunday brunch at Georgia Brown’s starts off with live jazz and a spicy Bloody Mary garnished with a beady-eyed prawn. Then you move to an all-you-can-eat buffet of buttermilk biscuits with sausage gravy, country ham, and Texas-style French toast. Further down the line, there’s a make-your-own-omelet station. For dessert, have pecan or sweet potato pie. You also get an entrée off the dinner menu, which your server will happily box to go. 950 15th Street, NW; +1 202 393 4499.
—Nathan Harris, associate researcher

After you’ve dined at Jaleo, the two-hour wait every Saturday seems justifiable. Start with a pitcher of the homemade Sangria, topped with fresh slices of apple. For dinner, skip the entrées and order tapas instead. Try the sweet red peppers stuffed with goat cheese and mushrooms or the skewered chorizo sausage on garlic mashed potatoes. But save room for dessert. The apple charlotte, a warm strudel with vanilla ice cream, melts in your mouth. 480 7th Street, NW; +1 202 628 7949.
—Heather Morgan, online editor

Rumba Cafe, a cozy Latin American spot, is packed on weekends but less crowded on weeknights. The mojitos—a stiff Cuban drink of rum, sugar, lime juice, and mint—are the best on the block. On Wednesdays, you can practice your dance moves to live Latin jazz. 2443 18th Street, NW; +1 202 588 5501.
—Susanne Hackett, business manager

Whether you’re dressed up or down, you’ll feel right at home at Lauriol Plaza, a lively, three-story Tex-Mex restaurant. The best part of the meal comes before you’ve ordered from the menu—homemade tortilla chips with warm, spicy salsa. To bypass the crowds, request a table on either the street-level or rooftop patio, where heat lamps will keep you warm during chilly months. 1835 18th Street, NW; +1 202 387 0035.
—Jennifer Su, editorial assistant