As people across the DMV and nation are gearing up to celebrate the 250th anniversary of the United States, the Restaurant Association of Metropolitan Washington (RAMW) is preparing to host the 44th RAMMYS on June 29 at The Anthem and Arena Stage in Southwest, D.C., honoring the strength and importance of the local food and beverage industry.
“At the RAMMYS, you’re immersed in the full experience of what makes the D.C. region such a powerhouse for dining,” said Shawn Townsend, RAMW president and CEO in a statement.
This year’s event not only continues the annual tradition of celebrating and showcasing the value of D.C’s dining culture, but many of the nominees highlight the breadth, beauty and diversity of the local restaurant scene.
“These finalists aren’t just doing exquisite work, they’re also elevating the standard and creating the kind of special moments that keep people coming back and talking about the Washington region as a must-try dining destination,” Townsend continued. “That momentum is real, and it keeps on growing.”
Lonie Murdock, owner and executive chef of Isla— a RAMMY-nominee for New Restaurant of the Year— said she feels fortunate to bring “global soul cuisine” — inspired by her Jamaican roots— to the District’s growing food industry.
“We’re kind of like new D.C. transplants. So, coming into this new city and being welcomed by everybody, so graciously… so genuinely and offering help in navigating a new city, a new life for, for myself… that was part of [Isla’s success]. And it is really special to be nominated amongst some fantastic people who I now know and… in a city that has an amazing culinary chef and restaurant scene,” said Murdock, who lives between Toronto and D.C. “We don’t take it for granted.”
Since opening in the restaurant in October 2025 with her husband and business partner Darren Hinds, who is Guyanese, Isla has been a place for diners in downtown D.C. to be flavorfully transported to the Caribbean.
“We really wanted to celebrate, not just our lineage, but like the lineage of the islands through cuisine. And in doing so, really kind of highlight the beauty of the ingredients from… the Caribbean diaspora,” she told The Informer. “We do that through using global techniques and a focus on a global menu. So instead of seeing a very traditional Caribbean dish at your table, you’ll get these threads of tradition. And if you are, if you are from the islands, you’ll be like, I recognize this. And if you’re not, then you might recognize the dish from something else.”
At Isla, diners can try several dishes with island flavors, such as crudo with soursop— a fruit often used in Caribbean dishes— patties filled with oxtail or crab, curry goat, and a coconut chiffon pie.
“We really pay homage to island ingredients through the dishes themselves,” the restaurateur added.
Marcus DC Offers a Tasty, Educational Dining Experience
Isla is one of 10 restaurants nominated for New Restaurant of the Year, many of which boast globally inspired dishes, including: Barbouzard, Casamara, Chai Pani, Elmina, Maison Bar à Vins, Minetta Tavern, The Occidental, Tapori and Marcus DC.
Having opened in June 2025, Marcus DC is another restaurant that highlights Black culinary traditions— blending flavors from the District to Ethiopia.
“It’s just all the influences and experiences I’ve been able to have throughout life and connections— with people, with chefs, with food and cultures. So it’s ever growing, it’s ever developing because there’s always something new and more for me to learn,” Anthony Jones, executive chef at Marcus DC, told The Informer. “So that’s just how I want to keep tackling the menu: How can I expand on it?”
Some of the dishes at the restaurant, located in Northeast, D.C.’s NoMa neighborhood, include blue cornbread, baked Chunu oysters, a roasted bird with mambo sauce, and collard greens.
For Jones and the Marcus DC team, the menu is not just about enjoying food, but teaching others about various cuisines, first through his team and then diners, to “have them love it and appreciate it as well.”
As executive pastry chef, Rachel Sheriffe said Marcus DC is: “an educational experience for myself and also for the team and the guests.”
“I like to tap into my family background, which is from Jamaica. So I’m learning new things about my country and my family through all these recipes that I discover on a daily basis,” Sheriffe continued. “So it’s just cool to be able to express my culture specifically through my desserts, and then to share that with the rest of the team and the guests as well.”
Celebrating D.C. Culture
While the teams at Marcus DC and Isla wait to learn who wins New Restaurant of the Year at the RAMMYS on June 29, they are steadily working to elevate their businesses and contribute to the DMV overall.
“I just want to keep building up the restaurant and our reputation,” Jones said. “We’re trying to make it better than how we found it. And, you know, just keep improving the food culture and dining culture that D.C. has to offer.”
Already having been embraced by the region’s restaurant community since her decision to open Isla, Murdock is excited about how guests have responded to the establishment’s food and vibes.
“What’s really special for me, especially being new to D.C., is hearing how people say this reminds them of old D.C.,” she said. “I’ve always had this really amazing idea of what D.C. was like. I went there probably like 20 years ago before we came back for Isla, and I had a great time.”
One of Murdock’s favorite things about the nation’s capital, when she first visited and today, is the diversity in the locale once called “Chocolate City.”
“I’m always so astonished by the beauty of Blackness in Washington, D.C., and I mean that on so many levels, like just not just the beauty of the people, but the professionalism, the amount of camaraderie between the diaspora in that city is something that I’ve never seen before, even though I live in a multicultural city.”
