"The menu at Georgetown’s popular Lutèce always includes a pillowy focaccia, served with basil oil and cultured butter made in-house. Naturally leavened with a sourdough starter named “Steven”, chef Matt Conroy adapts his focaccia seasonally. Heads-up to spring diners: Conroy started topping his focaccia with sautéed ramps now that they are (briefly) in season." - Lisa Ruland