Cured egg yolk
Try it with: Hamachi tataki at Crane & Turtle; tuna ceviche at China Chilcano.
Black garlic
Try it with: Corvina at Masseria; goat-cheese ravioli at Ardeo & Bardeo.
Benne seeds
Try them with: Lemongrass-ice-cream sandwich at Restaurant Eve.
Blue catfish
Try it with: Tamarind soup at Thip Khao; skordalia at Zaytinya.
Wild rice
Try it with: Cauliflower steak at the Inn at Little Washington.
Calabrian chilies
Try them with: Deviled eggs at the Riggsby.
This article appears in our February 2016 issue of Washingtonian.
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.
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.
