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Food

16 DC-Area Dining Trends We’re Sick Of

No more deconstructed desserts and deviled eggs, please

Written by Anna Spiegel
, Ann Limpert
and Jessica Sidman
| Published on January 26, 2018
Tweet Share
Octopus, again? Photograph by Scott Suchman

Crispy Brussels sprouts

Tasty, yes, but does every chef really need to put their spin on them?

Deviled eggs

Also known as a vehicle for finely chopped leftover ingredients.

Deconstructed desserts

Seriously, we’re still getting torn bits of cake dabbed with gel?

Poultry claws sticking up from plates

It’s aliiiiiiive. 

The Dabney’s lacquered quail with oyster stuffing. Photo by Scott Suchman

Crudités

Pretty, but they often feel like a rip-off.

Dots of sauce

They’re starting to seem like the zigzags of the ’90s.

’90s cocktails 

We want to leave cosmos behind with our scrunchies and The Macarena.

House-made jerky 

Are we on a road trip or dinner? 

bad saint reservations
The line outside the red-hot Filipino eatery Bad Saint. Photograph by Scott Suchman

Lines

Still waiting for this trend to be over. 

Octopus 

Like calamari, it’s everywhere. Unlike calamari, it’s a lot trickier to do well. 

One cocktail menu per table

Why one food menu per person, but one drink menu per table?  

Avocado toast

Uni toast > smashed green blah.

Uni toast bests avocado any day. Photograph at Himitsu by Farrah Skeiky.

Midsize plates

Making menus harder to navigate since 2014.

Travel-“inspired” menus 

Why are there Belgian, Vietnamese, and Oaxacan dishes side by side? Ah, summer break 2010…

Citrus-free bar programs 

Yes, it’s a thing. And yes, it’s annoying when you want a gin and tonic.

House-made “catsup”

Pass the Heinz!

More: 100 Very Best RestaurantsDining TrendsFood Trends
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Anna Spiegel
Food Editor

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
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.

Jessica Sidman
Jessica Sidman
Food Editor

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.

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