Spring Food Trends

Photo courtesy of
‘sushi at sunset’
courtesy of ‘staceyviera’

I’ve been out and about quite a bit lately, and have started to observe some notable spring food trends in the city. So here are some of my short thoughts on the DC spring food scene and what is hot now.

The rise of octopus. Most recently at Ardeo, also spotted at Potenza, charred octopus is both delicious and surprisingly tender. Look for it on more menus in the coming months, and take a chance, it’s worth it.

Sushi 2.0. This spring has seen the rise of the unique sushi. Sticky Rice branches out a bit, but newcomer Sei uses a sushi canvas to serve up otherwise hearty food like fish and chip. Ceaser salad even makes its debut in roll form at Sei.

The stronghold of the cucumber cocktail. The Ritz debuted a delicious one last week at their new Bar Experience. Brent Kroll, the sommelier at Bardeo, serves up a ridiculously delicious one for spring. I love this trend. Let’s keep it.

Farm-to-table. While not exactly new, it is notable how many chefs in the area are kicking it up a notch. Chefs from the likes of Cafe Atlantico, Poste and Planet Wine all wander through our local farmer’s markets to craft up something fresh while sustaining regional farmers.

Cost-conscious yet superb. From Urbana‘s urban lunchbox, Art and Soul‘s Sunday Suppers, Ray’s A Place at the Table to “middle plates” at Ardeo, Chefs across the city are responding to our need for cheap food without sacrificing the quality we expect. Loves it.

Did I miss any trends you’ve noticed in the city that you love? Leave them in the comments.

Katie moved to DC in 2007, and has since embarked upon a love affair with the city. She’s an education reform advocate and communications professional during the day; at night and on the weekends, she’s an owner here at We Love DC. Katie has high goals to eat herself through the entire city, with only her running shoes to save her from herself. For up-to-the-minute news and reviews (among other musings), follow her on Twitter!

One thought on “Spring Food Trends

  1. Speaking of farm-to-table, Founding Farmers is another good one. The little things count, and I love the sliced fruit and raw sugars in glasses on the bar. That’s a nice touch.