News & Views 1 minute 08 December 2021

New Additions to MICHELIN Guide Washington, DC

Restaurants specializing in cuisines Creole, Vietnamese, Caribbean, and vegetarian are joining MICHELIN Guide DC

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MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend—and what they've found is too good to keep a secret. Whet your appetite with a sneak peek of the upcoming MICHELIN Guide Washington, DC; Bib Gourmands and Stars will be announced next year. Bon appétit!

Bammy's (Navy Yard)

Cuisine: Caribbean
There is an ace lineup of sips here, where the Caribbean fare by ex-Maydān duo (Gerald Addison and Chris Morgan) and Jamaican-born Chef Nico Leslie is spot on. Red snapper escovitch was a recent highpoint—perfectly tart from the marinade that permeated its crisp skin. Rice and peas are wonderful for spicy sauce mopping; while collards get a gulp of coconut milk to offset the heat.

Bammy's. Photo by Maya Oren, courtesy of Bammy's
Bammy's. Photo by Maya Oren, courtesy of Bammy's

Dauphine's (Logan Circle)

Cuisine: Creole
There is no denying Chef Kristen Essig's immense skill, as she prepares a delicious tapestry of New Orleans dishes—with zero fuss and maximum flavor. Dive into a platter of silky oysters Dauphine, tailed by blackened soft-shell crab (when in season) with creamed Prairie Ronde rice.

Dauphine's. Photo by Jennifer Chase, courtesy of Dauphine's
Dauphine's. Photo by Jennifer Chase, courtesy of Dauphine's

Moon Rabbit (The Wharf)

Cuisine: Vietnamese
Chef Kevin Tien draws on personal inspiration to create eye-catching, sophisticated plates like scallop crudo with tom kha and pickled patty pan squash, or skewered grilled prawns with Thai basil and garlic butter. Portions are designed for sharing, especially the show-stopping lemongrass pork blade, which could feed an army, thanks to a forest of lettuce wraps, fresh herbs, crispy scallions pancakes, and house-made sauces.

Moon Rabbit. Photo by Rey Lopez, courtesy of Moon Rabbit
Moon Rabbit. Photo by Rey Lopez, courtesy of Moon Rabbit

Oyster Oyster (Shaw)

Cuisine: Vegetarian
Chef Rob Rubba's creations are delicious insights into what is possible with vegetables. Thin strands of fried celery root weaved around smoked tofu and garnished with onion powder is delicate and replete with umami. Roasted lion’s mane mushroom with spring onion mole and black eye peas is a combination you didn’t know you were craving.

Oyster Oyster. Photo by Rey Lopez, courtesy of Oyster Oyster
Oyster Oyster. Photo by Rey Lopez, courtesy of Oyster Oyster

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