Rob Rubba’s Guide to Eating Primo Plant-Based Cuisine in the D.C. Area

“I love the small plates. There’s always something super seasonal prepared simply with just olive oil and salt. Obviously, the Neapolitan pizzas are always on point, too.” 

“If I get out early, I sit at the bar and have a snack, because they source from the same folks we use here and they're always doing some fantastic cookery. Recent menu items include a crudité of winter vegetables from Fireside Farms, charred shishito peppers, and Anson Mills farro with roasted vegetables." 

“Chefs Matt Conroy and Isabel Coss are cooking great stuff. It’s definitely one of the best restaurants in the city. Good veg-focused options include grilled sweet potatoes with cocoa nib salsa, tlayuda with seasonal vegetables, and the Lazy Susan decked out with guacamole, tostadas, and fixin’s." 

“I like the playfulness and fusion of ideas. Paneer lasagna is so much fun. I grew up loving lasagna and this is a completely new take. Other standouts include black daal burrata, portobello mushroom choila, and sweet potato chaat with avocados and dates."

“It’s D.C., so if you don't mention an Ethiopian spot, you're really messing up. Enjera Restaurant does tibs made with mushrooms, which is fun, because I don't see a lot of mushrooms being prepared that way.”

“The options are always tasty. I love the barbequed harissa cauliflower pita sandwich. Plus, there are pavé-style “tots” with urfa dipping sauce, smoked olives, and apple cider sorbet soft serve."