Hazel 

This popular Shaw restaurant, complete with a gorgeous outdoor patio furnished with fire pits, is not a newcomer to the neighborhood, but recently made a major shift by hiring Chef Robert Curtis, who has taken the restaurant in a new culinary direction. The new, vegetable-forward menu has all kinds of Mediterranean inspired gems. Whipped tahini and jalapeno-infused zhug are a couple of the delicious spreads, served with fluffy, fragrant laffa bread.

Crispy potatoes tossed with zaatar are anything but ordinary, roasted carrots with harissa are the perfect marriage of sweet and spicy and polenta smothered in cheese and maitake mushroom chips is downright divine. All the dishes are great for sharing, I would recommend ordering about two per person and then sharing with your dining partners.

Hazel, 808 V St NW, Washington, DC, Website

Olivia

Formerly Nopa on F street in Chinatown, Olivia is still owned by Ashok Bajaj of Knightsbridge Restaurant Group, but the venue has transformed from a modern American restaurant into a Mediterranean inspired dining hotspot. The menu is dynamite, with dishes like chickpea ravioli, super creamy mujadara, housemade carrot hummus, and roasted eggplant. The housemade bread is fragrant and addictive, and desserts like freshly fried donuts are as good as the small plates. If looking for where to find Mediterranean food in DC, this is a top choice.

Olivia, 800 F St NW, Washington, DC, Website

Sababa

Another Knightsbridge Restaurant Group venue, this Isreali spot is approaching its one year anniversary, and it only continues to improve. I am obsessed with the beet tahini, which is so silky and velvety it will melt on your tongue. Kashari, a lentil and rice dish, is super comforting and the fried cauliflower, with dill and raisins and lemon, is bursting with a bevy of flavors. I highly recommend the pomegranate and rose soda, as well as the Zephyr breeze, a booze-infused version of the same beverage.

Sababa, 3311 Connecticut Ave NW, Washington, DC, Website 

Little Sesame

Where to find Mediterranean food in DC with a limited budget? Try Little Sesame. Little Sesame’s hummus bowls are my crack, largely because the hummus is so utterly fluffy and creamy. It’s served with toppings like roasted tomatoes and pine nuts, squash and pomegranate molasses, and chickpeas with dried herbs and spices. The downtown location opened in 2018, but the new Chinatown venue just opening its doors in March 2019. Be prepared to wait in line no matter which location you visit. However, it is so worth the wait!

Little Sesame,736 6th St, Washington, DC, Website

Where to Find Mediterranean Food in DC

We say the more Mediterranean restaurants in DC, the better! This cuisine is rich, healthy, and accommodating to those who have dietary restrictions with plenty of vegetarian and celiac options to choose from.

The post Dining Trends: Where to Find Mediterranean Food in DC appeared first on The Dining Traveler.

Fiddleheads

DC Harvest: With their commitment to utilizing local produce it is no wonder DC Harvest is serving up sautéed fiddleheads. Tossed with potatoes, perfectly seasoned, and served with crispy quinoa cakes, you will love these green beauties.

Equinox Restaurant: Garlic and potato gnocchi are tossed with mushrooms, asparagus and fiddleheads making for a dish that is not only delicious but also visually stunning.

Squash Blossoms

Dino’s Grotto: The squash blossoms at Dino’s Grotto are oozing with warm ricotta cheese and laid on a bed of sweet tomato sauce.  Do I need to say more? Just keep in mind that they are made for sharing but once they arrive, sharing will be the last thing you want to do.

Update (07/06/2020): Restaurant is closed.

Iron Gate Restaurant: Always changing their menu to keep up with seasonal produce, Iron Gate has some of the best squash blossoms in town. Stuffed with feta, they are delicate and tart, served with a warm Pomodoro sauce.

Arroz: The squash blossom sandwich at Arroz was a first for me, and it was as divine as I thought it would be. Squash blossoms, basil, and a gorgeous red pepper spread are sandwich between warm, crispy hunks of bread.

Asparagus

Maketto: The best asparagus dish I have had this year was at Maketto. Whole asparagus spears were smothered in a stunning yellow curry sauce, bursting with the flavors of curry, turmeric, ginger and garlic. Topped with herbs and crispy onion bits the dish is mesmerizing.

Timber Pizza: Timber gets bonus points because it has a salad and a pizza with asparagus. The salad features carrots, radishes, greens, and asparagus, while the pizza has a duo of cheeses, snow peas, asparagus and pesto. Asparagus aficionados, head to Timber tonight.

Red Hen: Their housemade pasta is always amazing; this spring try their ricotta cavatelli with English peas, mint, greens, and salty pecorino cheese. It is light and delicious; a perfect match to their orange wine.

Boundary Stone: I know it seems like an unlikely spot for a salad, but Boundary Stone’s green salad is a gorgeous medley of snap peas, herbs, radishes, feta cheese. Crunchy and fresh, it’s a great spring salad.

Oval Room: Their baby gem salad, with peas, fava beans, and crispy onions is drizzled with buttermilk ranch dressing that is so creamy and savory you will wish you could bottle it and take it home. Peas have never tasted this good.

Morel Mushrooms

Indique: Two words: morel stew. Whole morel mushrooms are served in a wildly flavorful and luscious coconut curry, served with small Indian pancakes for dipping. It’s a good life.

Ramps

Little Sesame: I love this little hummus shop. Their hummus bowls are so delicious, and the fact that they keep changing up their ingredients makes it even more fun. This spring, try the hummus bowl with charred onions and a ramp vinaigrette for a super onion-y meal. Just don’t make out with anyone afterwards.

Ghibellina: Ramp pizza! Creamy ricotta, bright tomatoes, and wild ramps make for a tasty and seasonal pizza you are going to want to sample right away.

The post Dining Out In DC: Spring Vegetable Dishes appeared first on The Dining Traveler.