News & Politics

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.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.