Oyster Oyster
Restaurant · Shaw
1440 8th St NW, Washington, DC 20001
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/23437837/Oyster_Oyster_credit_Rey_Lopez.jpg "Oyster Oyster by Rey Lopez/Oyster Oyster")
Highlights
Michelin-starred tasting menu from James Beard winner Rob Rubba
Michelin-starred tasting menu from James Beard winner Rob Rubba
"Chef Rob Rubba puts vegetables on a pedestal, so Oyster Oyster’s presence in Shaw is ideal for diners who don’t eat meat but still want to enjoy an avant-garde tasting menu with a Michelin star. Crowned Outstanding Chef at the James Beard Awards in 2023, Rubba first attracted D.C. critics’ attention as the former chef at Hazel and partnered with Estadio owner Max Kuller on this venture — which prioritizes sourcing from hyperlocal farms and mills. Think: a bird’s nest of fried celery root wrapped around a morsel of smoked tofu and shiitake chip cookie for dessert. The 28-seat Shaw dining room offers a vegetarian or vegan tasting menu ($135) and wine pairings ($85). The sustainably-minded restaurant also won a Michelin green star in 2024 for its environmental and ethical practices, like re-using empty wine bottles as pressed plates. Vibe check: Take notice of creative votive candles made of repurposed oyster shells and local beeswax." - Tierney Plumb
"James Beard Award-winning chef Rob Rubba’s boundary-pushing meatless spot is obsessed with oyster mushrooms and the bivalves of the same name. The 28-seat, Michelin-starred dining room in Shaw offers a seasonal, all-vegan tasting menu ($135) that uses vegetables as a canvas. The sustainably-minded restaurant won a green star in 2024 for its environmental and ethical practices, like re-using empty wine bottles as pressed plates. Reserve via Resy." - Tierney Plumb
"The restaurant of chef Rob Rubba, which received Outstanding Chef recognition in 2023." - Missy Frederick
"Oyster Oyster chef Rob Rubba is also a member of the D.C. Michelin-starred club, garnering attention for his sustainable and avant-garde, vegetarian-focused tasting menus. After a 2023 James Beard Award win for best chef in America, Rubba continues to spotlight hyper-seasonal veggies plucked from small farms. Expect plenty of earthy surprises on his current “vernal” multi-course menu for spring, like lion’s mane skewers with pastrami spice on a sharpened spice bush twig that diners are encouraged to chew on. It runs $135, with natural wine pairings for extra. Reservations are on Resy." - Tierney Plumb
"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
