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6 Chefs of the Moment

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

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.
Tom Wellings and Camila Arango

1. & 2. Tom Wellings and Camila Arango, Pluma
He was Fabio Trabocchi’s corporate pastry chef; she baked at Mandarin Oriental, Washington DC. Now the husband-wife team presides over their dainty debut bakery. For a sweet, try a butter croissant with pistachio frangipane. 391 Morse St. NE, 202.544.2429

3. Russell Smith, The Source by Wolfgang Puck
After half a decade working for chef Jeff Black and six years with this spot, Smith took over in 2017. His dumplings with tiger shrimp have an orange blush from dehydrated carrots; they’re lavished with honey-tamarind vinaigrette. 575 Pennsylvania Ave. NW, 202.637.6100

4. Jeremiah Langhorne, The Dabney
He earned the 2018 James Beard Award for Best Chef: Mid-Atlantic for his dedication to preparing good food, simply, to showcase the region’s flavors. The hearth-roasted vegetables is a perfect dish for his style, he says, because he can change the ingredients daily for seasonality. 122 Blagden Alley NW, 202.450.1015

5. Amy Brandwein, Centrolina
The 2018 RAMMY Award winner for Chef of the Year and James Beard Award finalist is lauded for her pastas, like her neri, with squiggles of squid-ink spaghetti and cubes of raw Hawaiian tuna. 974 Palmer Alley NW, 202.898.2426

6. Tae Strain, Momofuku CCDC
With produce-packed, locally sourced, DC-centric dishes, he’s changed the way people think of David Chang’s haunt since quietly coming on in fall 2017. The curried red beets are a prime example: They are a vegetarian take on larb, a Southeast Asian meat salad. 1090 I St. NW, 202.602.1832

Photography Courtesy Of: