1. Bottarga
Once imported, cured fish roe is also being made in-house with uni and shad.
2. Cucamelon
Looks like a mini-melon, tastes like cucumber, and is perfect pickled.
3. Hokkaido uni
Japanese sea urchin is prized over others for its soft, elegant flavor.
4. Lindera Farms vinegars
These Virginia vinegars are made from scratch with flowers and herbs.
5. ’Nduja
Spreadable, Calabrian-style salami is everywhere, imported and house-made.
This article originally appeared in the February 2017 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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
