The gist: This innovative restaurant and bar is thriving on U Street with sustainability in mind, from the preparation of each dish to the way your food is packed and delivered to avoid excessive waste.
The food: Mid-Atlantic vegetables take center stage at Oyster Oyster. Chef Rob Rubba honors producers who share an ethos of environmentally friendly farming and ingredients that are sourced and foraged locally. The fall tasting menu features a savory pecan mousse with broccoli, Asian pear, and radish, plus many other tasty vegetables and local oyster dishes. Pair it all with organic and biodynamic wines.