Matt Baker of DC's Gravitas is Incorporating Violets Into His Dishes

Jaclyn Jermyn, Kelly Magyarics and Kristen Schott | July 29, 2019 | Food & Drink


Gravitas executive chef/owner Matt Baker knows a fine ingredient when he sees one; his restaurant (which also now houses the Conservatory rooftop and lounge) focuses on supremely fresh ingredients—and transforming them into edible wonders. In this chocolate dish, violets are the star. “I love the way that violets play off the manjari chocolate, so we tried to subtly incorporate them in a few components,” he says. A light violet creme is made using creme de violet. And dried versions of the flower and purple potatoes are cooked, blended and dehydrated into a chip. If they’re in season, he garnishes it all with the petals. And for savory dishes? You’ll find violets on the summer vegetable salad and English pea cappellacci. 1401 Okie St. NE, 202.763.7942,


Photography by: Leading DC