Oyster Oyster Washington

8) Apple – apple cake, hickory nut mousse, buckwheat 🍎 🍁

9) Shiitake Chip Cookie 🍄
~
Most restaurants open with a vision of what they want to be and what might be achievable over time. A few manage to stay committed to lofty ideals despite operational challenges that inevitably arise. The general problems of the industry have been well documented: staffing shortages, inconsistent supply-chain availability, and rising food and labor costs. No restaurant is perfect in navigating these issues, and none should be expected to get it right every time 🍽️

Oyster Oyster, however, comes exceedingly close without wavering from its unrelenting pursuit of plant-forward cuisine. From eschewing single-use plastic wrap to upcycling wine bottles into new plateware, it has become an exemplar in minimizing waste while adopting and maintaining sustainable practices, one step at a time. The restaurant’s ethos is hard to miss. A sign hangs outside this Shaw establishment featuring the pairing of an oyster mushroom with the oyster bivalve. Eating here, one learns about the foraged and home-grown fungi featured in the courses and that oysters—optional by the way—filter and clean the waters in which they reside. Talk about environmental matrimony 🍄🦪

But there’s no air of moral superiority in their work. Oyster Oyster is just purpose driven in cultivating the gastronomy of local and seasonal food using vegetables, plants, and mushrooms. The result happens to be delicious and thoughtful nourishment for both body and mind. From opening to now almost four years later, and without the need to shout or evangelize, Oyster Oyster has demonstrated the tangible steps it takes to be better stewards of the planet 🌏

Change is often thought of as some sudden and forceful event that arrives like a thunderbolt. But more likely, it’s the culmination of many small measures implemented over time. In this particular case, change is coming from the deliberate acts of one conscientious and transformative restaurant in Washington, DC 👏
~
@michelinguide for 2023: 🌟 Less

7) Stuffed Cabbage – koginut squash, cypress rice, sauce of seeds 😍😘🥰
~
Most restaurants open with a vision of what they want to be and what might be achievable over time. A few manage to stay committed to lofty ideals despite operational challenges that inevitably arise. The general problems of the industry have been well documented: staffing shortages, inconsistent supply-chain availability, and rising food and labor costs. No restaurant is perfect in navigating these issues, and none should be expected to get it right every time 🍽️

Oyster Oyster, however, comes exceedingly close without wavering from its unrelenting pursuit of plant-forward cuisine. From eschewing single-use plastic wrap to upcycling wine bottles into new plateware, it has become an exemplar in minimizing waste while adopting and maintaining sustainable practices, one step at a time. The restaurant’s ethos is hard to miss. A sign hangs outside this Shaw establishment featuring the pairing of an oyster mushroom with the oyster bivalve. Eating here, one learns about the foraged and home-grown fungi featured in the courses and that oysters—optional by the way—filter and clean the waters in which they reside. Talk about environmental matrimony 🍄🦪

But there’s no air of moral superiority in their work. Oyster Oyster is just purpose driven in cultivating the gastronomy of local and seasonal food using vegetables, plants, and mushrooms. The result happens to be delicious and thoughtful nourishment for both body and mind. From opening to now almost four years later, and without the need to shout or evangelize, Oyster Oyster has demonstrated the tangible steps it takes to be better stewards of the planet 🌍

Change is often thought of as some sudden and forceful event that arrives like a thunderbolt. But more likely, it’s the culmination of many small measures implemented over time. In this particular case, change is coming from the deliberate acts of one conscientious and transformative restaurant in Washington, DC 🙏
~
@michelinguide for 2023: 🌟 Less

6) Potato – truffle, terra-cotta, vegetable reduction 🥔

With black truffle and North Carolinian pecan truffle 🤤😋
~
Most restaurants open with a vision of what they want to be and what might be achievable over time. A few manage to stay committed to lofty ideals despite operational challenges that inevitably arise. The general problems of the industry have been well documented: staffing shortages, inconsistent supply-chain availability, and rising food and labor costs. No restaurant is perfect in navigating these issues, and none should be expected to get it right every time 🍽️

Oyster Oyster, however, comes exceedingly close without wavering from its unrelenting pursuit of plant-forward cuisine. From eschewing single-use plastic wrap to upcycling wine bottles into new plateware, it has become an exemplar in minimizing waste while adopting and maintaining sustainable practices, one step at a time. The restaurant’s ethos is hard to miss. A sign hangs outside this Shaw establishment featuring the pairing of an oyster mushroom with the oyster bivalve. Eating here, one learns about the foraged and home-grown fungi featured in the courses and that oysters—optional by the way—filter and clean the waters in which they reside. Talk about environmental matrimony 🍄🦪

But there’s no air of moral superiority in their work. Oyster Oyster is just purpose driven in cultivating the gastronomy of local and seasonal food using vegetables, plants, and mushrooms. The result happens to be delicious and thoughtful nourishment for both body and mind. From opening to now almost four years later, and without the need to shout or evangelize, Oyster Oyster has demonstrated the tangible steps it takes to be better stewards of the planet 🌎

Change is often thought of as some sudden and forceful event that arrives like a thunderbolt. But more likely, it’s the culmination of many small measures implemented over time. In this particular case, change is coming from the deliberate acts of one conscientious and transformative restaurant in Washington, DC 👏
~
@michelinguide for 2023: 🌟 Less

5) Koji Marinated Kohlrabi – foraged mushrooms, cauliflower chervil 😋
~
Most restaurants open with a vision of what they want to be and what might be achievable over time. A few manage to stay committed to lofty ideals despite operational challenges that inevitably arise. The general problems of the industry have been well documented: staffing shortages, inconsistent supply-chain availability, and rising food and labor costs. No restaurant is perfect in navigating these issues, and none should be expected to get it right every time ✋

Oyster Oyster, however, comes exceedingly close without wavering from its unrelenting pursuit of plant-forward cuisine. From eschewing single-use plastic wrap to upcycling wine bottles into new plateware, it has become an exemplar in minimizing waste while adopting and maintaining sustainable practices, one step at a time. The restaurant’s ethos is hard to miss. A sign hangs outside this Shaw establishment featuring the pairing of an oyster mushroom with the oyster bivalve. Eating here, one learns about the foraged and home-grown fungi featured in the courses and that oysters—optional by the way—filter and clean the waters in which they reside. Talk about environmental matrimony 🍄🦪

But there’s no air of moral superiority in their work. Oyster Oyster is just purpose driven in cultivating the gastronomy of local and seasonal food using vegetables, plants, and mushrooms. The result happens to be delicious and thoughtful nourishment for both body and mind. From opening to now almost four years later, and without the need to shout or evangelize, Oyster Oyster has demonstrated the tangible steps it takes to be better stewards of the planet 🌱

Change is often thought of as some sudden and forceful event that arrives like a thunderbolt. But more likely, it’s the culmination of many small measures implemented over time. In this particular case, change is coming from the deliberate acts of one conscientious and transformative restaurant in Washington, DC 👏
~
@michelinguide for 2023: 🌟 Less

4) Badger flame beet bread and marigold “butter” 😍😘🥰

This bread and spread is worth its weight in gold. Even looks like gold, doesn’t it? 💛
~
Most restaurants open with a vision of what they want to be and what might be achievable over time. A few manage to stay committed to lofty ideals despite operational challenges that inevitably arise. The general problems of the industry have been well documented: staffing shortages, inconsistent supply-chain availability, and rising food and labor costs. No restaurant is perfect in navigating these issues, and none should be expected to get it right every time 🍽️

Oyster Oyster, however, comes exceedingly close without wavering from its unrelenting pursuit of plant-forward cuisine. From eschewing single-use plastic wrap to upcycling wine bottles into new plateware, it has become an exemplar in minimizing waste while adopting and maintaining sustainable practices, one step at a time. The restaurant’s ethos is hard to miss. A sign hangs outside this Shaw establishment featuring the pairing of an oyster mushroom with the oyster bivalve. Eating here, one learns about the foraged and home-grown fungi featured in the courses and that oysters—optional by the way—filter and clean the waters in which they reside. Talk about environmental matrimony 🍄🦪

But there’s no air of moral superiority in their work. Oyster Oyster is just purpose driven in cultivating the gastronomy of local and seasonal food using vegetables, plants, and mushrooms. The result happens to be delicious and thoughtful nourishment for both body and mind. From opening to now almost four years later, and without the need to shout or evangelize, Oyster Oyster has demonstrated the tangible steps it takes to be better stewards of the planet 🌏

Change is often thought of as some sudden and forceful event that arrives like a thunderbolt. But more likely, it’s the culmination of many small measures implemented over time. In this particular case, change is coming from the deliberate acts of one conscientious and transformative restaurant in Washington, DC 🙏
~
@michelinguide for 2023: 🌟 Less

3) Confit Badger Flame Beets – sweet potato XO, perilla capers, kelp 🤤
~
Most restaurants open with a vision of what they want to be and what might be achievable over time. A few manage to stay committed to lofty ideals despite operational challenges that inevitably arise. The general problems of the industry have been well documented, including staffing shortages, inconsistent supply-chain availability, and rising food and labor costs. No restaurant is perfect in navigating these issues, and none should be expected to get it right every time 🍽️

Oyster Oyster, however, comes exceedingly close without wavering from its unrelenting pursuit of plant-forward cuisine. From eschewing single-use plastic wrap to upcycling wine bottles into new plateware, it has become an exemplar in minimizing waste while adopting and maintaining sustainable practices, one step at a time. The restaurant’s ethos is hard to miss. A sign hangs outside this Shaw establishment featuring the pairing of an oyster mushroom with the oyster bivalve. Eating here, one learns that foraged and home-grown fungi are featured in the courses while oysters filter and clean the waters in which they reside. Talk about environmental matrimony 🍄🦪

But there’s no air of moral superiority in their work. Oyster Oyster is just purpose driven in presenting the gastronomy of local and seasonal food using mainly vegetables, plants, and mushrooms. The result happens to be delicious and thoughtful nourishment for both body and mind. From its opening to now almost four years later, and without the need to shout or evangelize, Oyster Oyster has demonstrated the tangible steps it takes to be better stewards of the planet 🌍

Change is often thought of some sudden and forceful event. But more likely, it’s the culmination of small measures implemented over time. In this particular case, change is coming from the deliberate acts of one conscientious and transformative restaurant in Washington, DC 🌱
~
@michelinguide for 2023: 🌟 Less

Most restaurants open with a vision of what they want to be and what might be achievable over time. A few manage to stay committed to lofty ideals despite operational challenges that inevitably arise. The general problems of the industry have been well documented, including staffing shortages, inconsistent supply-chain availability, and rising food and labor costs. No restaurant is perfect in navigating these issues, and none should be expected to get it right every time 👍

Oyster Oyster, however, comes exceedingly close without wavering from its unrelenting pursuit of plant-forward cuisine. From eschewing single-use plastic wrap to upcycling wine bottles into new plateware, it has become an exemplar in minimizing waste while adopting and maintaining sustainable practices, one step at a time. The restaurant’s ethos is hard to miss. A sign hangs outside this Shaw establishment featuring the pairing of an oyster mushroom with the oyster bivalve. Eating here, one learns that foraged and home-grown fungi are featured in the courses while oysters filter and clean the waters in which they reside. Talk about environmental matrimony 🍄🦪

But there’s no air of moral superiority in their work. Oyster Oyster is just purpose driven in presenting the gastronomy of local and seasonal food using mainly vegetables, plants, and mushrooms. The result happens to be delicious and thoughtful nourishment for both body and mind. From its opening to now almost four years later, and without the need to shout or evangelize, Oyster Oyster has demonstrated the tangible steps it takes to be better stewards of the planet 🌎

Change is often thought of as some sudden and forceful event. But more likely, it’s the culmination of small measures implemented over time. In this particular case, change is coming from the deliberate acts of one conscientious and transformative restaurant in Washington, DC 👏
~
2) Kyoto Carrots – smoked tofu, sauerkraut, rye flatbread 🥕

Served on a plate made from repurposed wine bottles 🍾
~
@michelinguide for 2023: 🌟 Less

1) Welcoming Broth – shiitake, young ginger, sugar kelp 🍄🫚

Life-affirming elixir? Soul-soothing concoction? A warm and delicious drink to start one of DC’s best-value tasting menus? 😋🤗

Yes to all the above 🥰

@michelinguide for 2023: 🌟
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetariancuisine #vegetarianfood #vegetarianfoods #plantbased #eatyourveggies #veganfood #vegancuisine #goodeats #seriouseats #forkyeah #bestfood #bestfoods #yummyfood #yummyfoods #foodoftheday #greatfood #greatfoods #lefooding #eeeeats #deliciouseats #eatwell #shiitake #shiitakemushrooms #kelp #ginger #broth Less

7) CARAMEL APPLE – figs, young ginger, buckwheat 🤤

8) THOMCORD GRAPES – black walnut, blackberry leaf 😋

9) SHIITAKE CHIP COOKIE

A sweet memory of summer with the final “Solstice” menu. I’m grateful some of the best plant-based cuisine in the nation is served @oysteroysterdc 🦪🍄🌱

@michelinguide for 2022: 🌟
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #goodeats #seriouseats #forkyeah #bestfood #bestfoods #yummyfood #yummyfoods #foodoftheday #greatfood #greatfoods #lefooding #eeeeats #deliciouseats #foodandwine #eatwell #changestartsnow #jamesbeard #midatlantic #sustainable Less

6) GRAFFITI EGGPLANT – eggplant stew, confit peppers, pistou 🤤👏😋

A sweet memory of summer with the final “Solstice” menu. I’m grateful some of the best plant-based cuisine in the nation is served @oysteroysterdc 🦪🌱🍄

@michelinguide for 2022: 🌟
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #goodeats #seriouseats #forkyeah #bestfood #bestfoods #yummyfood #yummyfoods #foodoftheday #greatfood #greatfoods #lefooding #eeeeats #deliciouseats #foodandwine #eatwell #eggplants #jamesbeard #bonappetit #eggplant Less

5) SUMMER SQUASH – green corn, cypress rice, foraged mushrooms, sauce of seeds 🤤👏😋

Squash blossoms filled with a spectacular masa 🌽

A sweet memory of summer with the final “Solstice” menu. I’m grateful some of the best plant-based cuisine in the nation is served @oysteroysterdc 🌱🦪🍄

@michelinguide for 2022: 🌟
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #goodeats #seriouseats #forkyeah #bestfood #bestfoods #yummyfood #yummyfoods #foodoftheday #greatfood #greatfoods #lefooding #eeeeats #deliciouseats #foodandwine #eatwell #corn #masa #summersquash #squashblossom Less

4) BADGER FLAME BEET BREAD | MARIGOLD "BUTTER" 😍😘🥰

I can’t think of a better non-butter spread served in any other restaurant at the moment. Same with the bread ❤️

A sweet memory of summer with the final “Solstice” menu. I’m grateful some of the best plant-based cuisine in the nation is served @oysteroysterdc 🦪🍄🌱

@michelinguide for 2022: 🌟
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #goodeats #seriouseats #forkyeah #bestfood #bestfoods #yummyfood #yummyfoods #foodoftheday #greatfood #greatfoods #lefooding #eeeeats #deliciouseats #foodandwine #eatwell #midatlantic #breadandbutter #icantbelieveitsnotbutter #badgerflamebeets Less

3) HEIRLOOM TOMATOES – tomato XO, oyster, pickled kohlrabi 🍅🦪

A sweet memory of summer with the final “Solstice” menu. I’m grateful some of the best plant-based cuisine in the nation is served @oysteroysterdc 🤤👏😋

@michelinguide for 2022: 🌟
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #goodeats #seriouseats #forkyeah #bestfood #bestfoods #yummyfood #yummyfoods #foodoftheday #greatfood #greatfoods #lefooding #eeeeats #deliciouseats #foodandwine #eatwell #tomato #tomatoes #heirloomtomatoes #summersolstice Less

2) CRISPY CELERIAC – smoked tofu, herbs

That one snack you hope never leaves the menu 🤞

A sweet memory of summer with the final “Solstice” menu. I’m grateful some of the best plant-based cuisine in the nation is served @oysteroysterdc 🍄🦪🌱

@michelinguide for 2022: 🌟
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #goodeats #seriouseats #forkyeah #bestfood #bestfoods #yummyfood #yummyfoods #foodoftheday #greatfood #greatfoods #lefooding #eeeeats #deliciouseats #foodandwine #eatwell #changestartsnow #midatlantic #sustainable #celeriac Less

A sweet memory of summer with the final “Solstice” menu. I’m grateful some of the best plant-based cuisine in the nation is served @oysteroysterdc 🦪🍄🌱

1) MELON – peanut, herbs 🥜🌶️ 🌸

Lemon drop melon topped with a sauce made of peanuts, sumac, and dried chiles. Topped with bachelor’s button blossoms 🤤😋

@michelinguide for 2022: 🌟
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #goodeats #seriouseats #forkyeah #bestfood #bestfoods #yummyfood #yummyfoods #foodoftheday #greatfood #greatfoods #lefooding #eeeeats #deliciouseats #foodandwine #midatlantic #melon #melons #eatwell #changestartsnow Less

4) Spring Peas – mixed grain porridge, chicken of the woods, basil 🫛🌾🍄

Porridge of Carolina Gold Rice, millet, and sorghum cooked in a mushroom stock. Topped with Sugar Snap and English peas from @karma.farm and @farmfireside. One of my favorite courses of the Vernal tasting menu 😍😘🥰
~
The plant-based wunderkind named @oysteroysterdc is more than just a very popular local restaurant in the Shaw neighborhood. It's also one of DC's best-value tasting menus at its current price point. By now, I know what's coming each time I dine here. Still, I am perpetually delighted by returning favorites—the craveable bread and marigold “butter”, for instance—even as I discover new surprises in the seasonal offerings. It might be their vegetarian rendition of "XO" sauce, as concentrated and as addictive as the original, early sweet peas promising the arrival of summer produce, or a savory porridge that could double as a hearty breakfast. If only I could have willed myself to save a portion when eating the final Spring menu, but my discipline collapsed after the first delicious spoonful 🤤

I always leave Oyster Oyster perhaps happier than I arrive, feeling not only satiated and refreshed but equally renewed by what vegetable-forward cooking can achieve. This is a restaurant that knows its identity and lives according to its virtues of locality, sustainability, and seasonality. They exercise their values in how they procure and prepare their food. Along the way, they've made converts as comfortable as long-term devotees of plant-focused cuisine. That is more than just progress. It’s measurable success. To me, this restaurant has become one of the most important dining establishments in the US 👏

The perfect way to run any restaurant likely does not exist. But Oyster Oyster demonstrates there can be at least one right way. It's a journey based on clear intentions, practiced beliefs, environmentally respectful processes, and policies that uphold the dignity of all who come through its doors—for plants, for fungi, and for staff and guests alike ❤️
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@michelinguide for 2022: 🌟 Less

2) Crispy Celeriac – smoked tofu, fines herbes 👏

A stalwart from the early days which has endured. It's a fun, delicious one biter 🤤😋
~
@michelinguide for 2022: 🌟

If you want to read about my numerous experiences @oysteroysterdc to date, the full review is on my blog now. The link is in my bio 🍄🦪🌱
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #feedfeed #eatwell #goodeats #seriouseats #forkyeah #bestfood #bestfoods #tastytasty #yummyfoods #onthetable #foodoftheday #dcdining #greatfood #greatfoods #lefooding #eeeeats #celeriac #deliciouseats #tofu Less

Courses from the final “Harvest” menu. Delicious, comforting, and heartwarming food as usual 🥰

3) Harvest Salad – mustards, brassica, apple, seaweed emulsion
~
@michelinguide for 2022: 🌟

If you want to read about my numerous experiences @oysteroysterdc to date, the full review is on my blog now. The link is in my bio 🌱🍄🦪
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #feedfeed #eatwell #goodeats #seriouseats #forkyeah #bestfood #bestfoods #tastytasty #yummyfoods #onthetable #foodoftheday #dcdining #greatfood #greatfoods #lefooding #eeeeats #sustainability #deliciouseats #michelinguide Less

4) Badger Flame beet bread and marigold "butter" ❤️

5) WINTER SQUASH CONFIT – fennel kraut, kasha, sauce of seeds and peppers 🤤

6) LION'S MANE MUSHROOM – cauliflower, mustard greens, black garlic, vegetable reduction 😋

I think the bread here is worth the visit alone. The following two courses were delicious as well despite my poor photographs that evening 😄
~
This was a farewell dinner for a good friend. So wonderful to revel in terrific food and conversation one last time, at least for now—to buttress, then to delay, and ultimately to cushion all my senses against the dreadful inevitability life calls a goodbye 😩

@michelinguide for 2022: 🌟

If you want to read about my numerous experiences @oysteroysterdc to date, the full review is on my blog now. The link is in my bio 🍄🌱🦪
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #feedfeed #eatwell #goodeats #seriouseats #forkyeah #bestfood #bestfoods #tastytasty #yummyfoods #onthetable #foodoftheday #dcdining #greatfood #greatfoods #lefooding #eeeeats #breadandbutter #deliciouseats #michelinguide Less

Courses from the “Solstice” tasting menu as summer comes to a close ☀️

4) Melon – peanut, chili, kohlrabi, shiso 🍈🥜🍉

A salad of delicious sweet fruits with a bit of spice. Yummy broth to drink straight from the bowl afterwards. Don’t waste that precious liquid, please 😃
~
@michelinguide for 2022: 🌟

If you want to read about my numerous experiences @oysteroysterdc to date, the full review is on my blog now. The link is in my bio 🌱🍄🦪
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #feedfeed #eatwell #goodeats #seriouseats #forkyeah #bestfood #bestfoods #tastytasty #yummyfoods #onthetable #foodoftheday #dcdining #greatfood #greatfoods #lefooding #eeeeats #sustainability #deliciouseats #michelinguide Less

From the recently concluded "Vernal" tasting menu focused on plants and mushrooms. This meal was terrific as usual ❤️

8) CARROTS – Appalachian allspice cake, chamomile, pecan mousse

9) SHIITAKE CHIP COOKIE

@michelinguide for 2022: 🌟

If you want to read about my numerous experiences @oysteroysterdc to date, the full review is on my blog now. The link is in my bio 🦪🍄🌱
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #michelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #feedfeed #eatwell #goodeats #seriouseats #forkyeah #bestfood #bestfoods #tastytasty #yummyfoods #onthetable #foodoftheday #dcdining #greatfood #greatfoods #lefooding #eeeeats #sustainability #deliciouseats Less

From the recently concluded "Vernal" tasting menu focused on plants and mushrooms. This meal was terrific as usual 👏

Frozen strawberry jam, fresh strawberries, pineapple syrup 🤤

Product of @moonvalleyfarm

@michelinguide for 2022: 🌟

If you want to read about my numerous experiences @oysteroysterdc to date, the full review is on my blog now. The link is in my bio 🌱🦪🍄
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #michelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #feedfeed #eatwell #goodeats #seriouseats #forkyeah #bestfood #bestfoods #tastytasty #yummyfoods #onthetable #foodoftheday #dcdining #greatfood #greatfoods #lefooding #eeeeats #sustainability #deliciouseats Less

5) WHOLE ROASTED LION'S MANE – tender greens, benne, black garlic ❤️

6) ROASTED MUSHROOMS – baby broccoli, steamed egg, mushroom broth 😋

Two fungi-based courses that were amazing! 🤤

@michelinguide for 2022: 🌟

If you want to read about my numerous experiences @oysteroysterdc to date, the full review is on my blog now. The link is in my bio 🌱🍄🦪
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #mushrooms #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #feedfeed #eatwell #goodeats #seriouseats #forkyeah #bestfood #bestfoods #tastytasty #yummyfoods #onthetable #foodoftheday #dcdining #greatfood #greatfoods #lefooding #eeeeats #mushroom #deliciouseats Less

1) Persimmon, shiitake sun chip 😋

2) Warm cider 🔥

If you want to read about my numerous experiences @oysteroysterdc over the past year, the full review is on my blog now. The link is in my bio 🌱
~
#hungryglomad_washingtondc #michelinguide #vegetarian #vegetarianfood #vegetarianfoods #vegetableforward #plantbased #eatyourveggies #veganfood #vegancuisine #feedfeed #eatwell #goodeats #seriouseats #forkyeah #bestfood #bestfoods #tastytasty #yummyfoods #seasonalfood #seasonalfoods #onthetable #foodoftheday #dcdining #greatfood #greatfoods #lefooding #eeeeats #sustainability #mystorywithmichelin Less