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Great New Restaurants: New Ingredients

What will soon be popping up on local menus

Chefs like fresh-tasting Castelvetrano olives. Photograph by Scott Suchman.

Kusshi oysters: These small but deep-shelled and meaty oysters from British Columbia are nudging Kumamotos aside.

Pawpaw: Pastry chef Anthony Chavez of 2941 is a fan of this soft, tropical-scented fruit.

Lemon balm: Its aromatic leaves, used as a medicinal soother for centuries, are now accenting cocktails.

Lola duck: A lean, intensely flavored designer fowl from New York’s Hudson Valley—a cross between a white Pekin duck and a mallard.

Bush basil: Tiny and spicier than the common sweet basil, this herb is showing up in more than just pesto.

Kindai tuna: Prized bluefin tuna has all but disappeared from menus because of overharvesting, but a Japanese lab is raising this fish in a sustainable way.

Castelvetrano olives: Mild green olives from Sicily, ideal for a warm bar snack.

Mangalista pork: These curly-haired Hungarian pigs, beloved for their heavily marbled meat, only recently came to the United States.

Argan oil: You’ll find this restorative Moroccan oil in hair salons but also in dishes such as lamb tartare and cauliflower couscous.

Rishiri kombu: The top-of-the-line Japanese kelp is heavy on umami, the earthy, savory taste known as the “fifth flavor.”

This article first appeared in the October 2010 issue of The Washingtonian.

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