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