Oyster Oyster

Chef Rob Rubba has created one of the most thoughtful and inventive restaurants in the country—both in the way he elevates vegetables on his seasonal nine-course tasting menu and in how he thinks about the Shaw dining room’s environmental impact. Just look at the toasty loaves of bread, hydrated with the juiced trim of bright-orange Badger Flame beets, or potato-and-celeriac noodles with a seed-based, ricotta-like “terra cotta” and Virginia-foraged black truffles. Some of the plates are even made from the crushed glass of the restaurant’s used wine bottles.