In:
Indian lime pickle
Ranch-dressing seasoning
Happy-hour fried chicken skins
Vegetable “marrow”
Togarashi spice
Free filtered water
Tallow
White-chocolate desserts
Gimlets
Barnacles
Haute scrambled eggs
Meticulously crafted piña coladas
Sipping broths
Custom murals
Amaro “programs”
Doughnut holes
Gummy bears
Filipino skewers
Crowd-funding your dream restaurant
Coravin (A contraption that extracts wine without uncorking the bottle)
Out:
Pickled watermelon rind
Everything-bagel seasoning
Happy-hour tater tots
Cauliflower “steaks”
Pink peppercorns
$8 bottles of Pellegrino
Duck fat
Beet and chocolate desserts
Aviations
Whelks
63-degree eggs
Dogging on piña coladas
Sipping vinegars
Living walls of herbs
Barrel-aging programs
Fancified candy bars
Marshmallows
Scandinavian twigs
Starting a food truck
Wine on tap
This article appears in the January 2015 issue of Washingtonian.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
