"When Oyster Oyster opened in 2021, it set a new bar for vegetarian dining in DC. The restaurant’s tasting menu is made with foraged and locally sourced vegetables, sauces from kitchen refuse (hello, vegetable scraps), home-grown mushrooms, and regional wines by the glass. The kodachrome interior, booths, and glass wall give the vibe of an elevated diner. Add in the bar with no hard alcohol, an optional juice pairing, and a young, celebrated chef, and it all feels a bit like a Gen Z fever dream. The tasting menu—8 to 10 courses depending on the time of year—is decidedly light, but what it lacks in bulk it makes up for in creativity, changing each season according to what’s growing, thriving, and locally available. Food Rundown Oyster The only non-vegetarian item served, the optional oyster course is a single oyster, from a farm in Maryland. It’s marinated in verjus and tamari and served over a taste of pear salad and potato chips, which balances out the brine with a subtle sweetness. Lion's Mane Mushrooms are another star of the show here. And while oyster mushrooms (the eponymous second oyster of the restaurant’s name) are often served, in the winter you’re more likely to have the earthy lion’s mane. Served with pastrami spice, pickled beets, and dill, this dish is like a deli sandwich in fungal form. Spice Bush Shortbread Desserts made with foraged local plants are rare, but this spice bush shortbread makes a strong case that they shouldn’t be. Baked in a mold resembling an oyster shell and cooked to the color of gingerbread, you’ll wish this sweet finale was more substantial than just one cookie." - Madeline Weinfield
