Next-Level Table Breads and Spreads in D.C. | Eater DC
"Chef Rob Rubba’s vegan broccoli bread is a longtime hit at his Michelin-starred Shaw eatery. Sprouting broccoli gets chopped and folded into a dough featuring rye flour and winter wheat made by a small valley mill. The idea to do a marigold butter came during the dark days of the pandemic, when Oyster Oyster first opened with takeout only. Using a surplus of marigolds from struggling farmer friends and Rubba’s personal garden, the condiment’s flavors reminded him of ghee." - Tierney Plumb
