Like many great Italian eateries, Fabio Trabocchi's Casa Luca is rooted in homegrown traditions. While the chef's roots in central Italy's Le Marche region drive the kitchen, his wife, Maria, draws on her Spanish heritage to lend a unique spark to the Washington, D.C., restaurant. The menu is designed for sharing; executive chef Erin Clarke crafts dishes such as Parmigiano churros with marinara, soft-shell crab tramezzini and a 42-ounce porterhouse Florentine served family-style. Casper Rice, corporate wine director for Trabocchi's entire D.C.-based restaurant group—which also includes fellow Best of Award of Excellence winners Fiola and Fiola Mare—oversees Casa Luca's wine program. The 375-selection list naturally highlights Italian regions, but also offers bottle and by-the-glass selections from France, Spain, Austria and the United States.