For years, wine took second place to beer in Washington watering holes. And bad beer, at that. But now brewhouses are flourishing. And so are wine bars. The demand for a glass of good grape is now so strong that most restaurants have created a bar area where you can stop in for a cocktail or glass of wine, alongside a "small plate" of something. Here are some good spots with a thoughtful selection of wines by the glass:

Proof, 775 G St NW, 202 737 7663
Mendocino Grille & Wine Bar, 2917 M St NW, 202 333 2912
Vinoteca, 1940 11th St NW, 202 332 9463
Sonoma Restaurant & Wine Bar, 223 Pennsylvania Ave SE, 202 544 8088
Circle Bistro, One Washington Circle NW, 202 293 5390
Cork, 1720 14th St NW
Veritas, 2031 Florida Ave NW, 202 265 6270
Evo Bistro, 1313 Old Chain Bridge Rd, McLean, 703 288 4422
Le Relais, 1025 Seneca Rd, Great Falls, 703 444 4080
Pica Deli Gourmet & Wines, 3471 N. Washington Blvd, Arlington, 703 542 5656
Grapeseed American Bistro & Wine Bar, 4865-C Cordell Ave, Bethesda

Domasoteca, opening January 23rd, ground level at the Hotel Palomar, 1121 N. 19th St, Arlington, 703  894 5104, carries a large selection of wines, artisanal cheese, antipasti, house-baked bread, cookbooks, glasses, decanters and other wine accessories. It plans to hold classes with local producers and purveyors and wine dinners. Massimo Fedozzi is the chef in the restaurant Domaso upstairs.

The mysterious Last Baron gives the following recommendations: "The Annapolis Grill at 1160 20th St NW, open M-F 11.30a.m. and Sat from 5.30 p.m also has a very nice wine list considering the fact that the place is relatively small (they can seat possibly 120). The whites have a nice selection of French and Italian wines of a more serious nature than found at many larger, better known local venues, and there are a couple of nice reds from France and Italy, too." 

The resume of Michael Santoro, new chef de cuisine at The Blue Duck Tavern, reads like a guide to good restaurants around the world. In England he’s worked at Heston Blumental's The Fat Duck and with bad-boy-but brilliant Tom Aiken, as well as Fergus Henderson. He’s been through the kitchens of the one-star Mugaritz Restaurant near San Sebastian, Spain. He’s worked at Mill’s Tavern in Providence, RI. He’s served as sous chef at the Michelin one-star Restaurant Gilt in New York. And before joining The Blue Duck Tavern he was chef de cuisine at Boqueria, a popular Spanish restaurant in Manhattan.