At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE
    
Share

5 New Tastes to Try Now

BY Nevin Martell with contributions from Jennifer Barger, Kelly Magyarics and Kristen Schott | June 27, 2018 | Feature Features

It's about thyme! From to-dine-for debuts to desserts that delight, here are 50 reasons why DC is the new capital of cuisine.
ChiKo's sesame custard dessert with basil seeds and candied almonds

Baltimore Canyon Lobster
These clawboys are sweeter than their Maine cousins. At A Rake’s Progress, chunks tossed in green goddess dressing on spelt mimic an open-faced lobster roll.

Basil Seeds
At Masseria, the seeds are infused with basil to reinforce the herbal kampachi crudo, while lemongrass-flavored seeds top ChiKo’s sesame custard. 423 Eighth St. SE, 202.0558.9934

Bonji
The proprietary liquid seasoning forged from fermented grains adds nuance to the green apple dashi on Momofuku CCDC’s hamachi crudo.

Miner’s Lettuce
The wild salad green adds crunch to Fiola’s white asparagus with caviar and an herbal freshness to EatBar’s Let’s Get It On sip. 601 Pennsylvania Ave. NW, 202.525.1402; 415 Eighth St. SE, 202.847.4827

Pea Shoots
The tendrils bring a counter flavor to the sriracha-deviled eggs at Radiator, and brighten NoPa’s pave of braised lamb—when it’s on the menu. 1430 Rhode Island Ave. NW, 202.742.3150; 800 F St. NW, 202.347.4667

Photography Courtesy Of: