Next-Level Table Breads and Spreads in D.C. | Eater DC

"At Penn Quarter’s modern Vietnamese restaurant, pastry chef and 2024 James Beard finalist Susan Bae wows with her exceptionally soft and flavorful dinner rolls. Influenced by Filipino bread pan de sal, the addition of Southeast Asian annatto seeds add peppery-nutmeg notes that go well with rice syrup and toasted wheat. Her vegan miso “butter” is sweetened with Steen’s cane syrup, a staple in Cajun cooking. “From my nostalgic memories of frequenting Korean bakeries growing up, to chef Judy [Beltrano]’s Filipino heritage, and chef Kevin [Tien]’s upbringing in Louisiana, this bread means to us a unity of culture, personal comforts, and nourishment of body and soul,” says Bae." - Tierney Plumb