Iron Gate's chef Tony Chittum grates on the Greek delicacy to add a hint of the sea to ivory orbs of burrata complemented by shards of crisped sourdough and a drizzle of Georgia olive oil flower from the resto's garden. 1734 N St. NW
At Bibiana, pickling the stems and leaves adds a bit of crunch, but doesn’t stop the nuttiness from shining through, making it a strong accompaniment for executive chef Jake Addeo’s grilled wild salmon. 1100 New York Ave. NW
Grilled lamb chops at Kapnos arrive with a charred eggplant puree hiding bitter notes, but executive chef George Pagonis finds a drizzle of the purple syrup to help balance them out. 2201 14th St. NW
Siren executive chef John Critchley uses the fruit to make a tart and earthy marmalade, which is spread on a mini Linzer cookie and topped with trout roe as a part of the caviar-cookie sampler. 1515 Rhode Island Ave. NW
Inspired by the Piscataway tribe from the Chesapeake Bay area, forager and executive chef Tarver King at The Restaurant at Patowmack Farm creates edible blueberry leather rubbed with ground sumac to add a touch of tang. 42461 Lovettsville Road, Lovettsville, Va.
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