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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

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: