When you invest in your people and produce, it shows.
When you're joyful, it radiates in the dining room.
Oyster Oyster is a 1* in Washington DC that's vegetarian, with a sprinkle of bivalve. I was lucky enough to dine on the second day of the fall "harvesting" menu. Let's go back to the "invest" part. The restaurant closes one day every quarter to ramp up for the new, seasonal menu. The restaurant investor in me is saying, you've blown a whole night of covers! The restaurant consultant in me is saying, you're doing right by your team and diners by showing love and care in your prep!
The kitchen counter is only four seats. But, if you're lucky enough to secure a last-minute booking, as I was, the "bar" is an extension of that counter, and you can easily spy on the goodies coming out of the kitchen.
There's something to be said about cooking with no gimmicks, but also using intricate, thoughtful, techniques that match the calendar, whether it be a fresh squash, or a ferment that was jarred last season.
Back to the joyful part. The team is exceptional, warm, and thoughtful. This would be my neighborhood "hang" every quarter by checking out the new menu and catching up.
The menu is at the bottom of the post. But, we start out with a corn broth carrying distinct umami in what you'd swear is a mushroom. FU Oyster Oyster for being so clever and not leaning in to your name.
Snacks follow including a sweet & savory squash donut. A delightful start.
Beets beneath ribbons of nashi pear. A comforting, light dish packed with flavour.
If you've ever been lucky enough to be drunk at 3 am down a side street in the Shinjuku district of Tokyo, you've sampled roasted sweet potatoes out of the back of a trailer. Perfectly burnt on the edges with small licks of fire coming out of a mobile kiln.
This is not that dish.
But the Japanese sweet potato dumplings, a completely underrated product, were my favourite the night. Loved the fresh greens on top without manipulation.
Lions mane and eggplant cooked over the (call back to the last dish) Japanese grill. Truffle reduction and shaved truffles didn't hurt either.
Apple cake with green pumpkin seeds felt like a, wait to gag on the description, warm hug. I should be wearing flannel in a corn maze and sipping cider while I devour this dessert. The puree underneath further moistening the cake.
Two other things you need to know about Oyster Oyster.
The bread, using a singular, combo ingredient of garlic and leek is DELICIOUS. Seriously. Go read this blog. See if you ever find me commenting about bread.
There are spirit-free pairings worth exploring. I asked for a sample of one and the carrot/miso didn't disappoint. My one complaint, and I throw this at a lot of restaurants: You've made an incredible investment in these spirit-free options. Please offer a blended pairing. Your diners will thank you. You've made the product. You have it on hand. Figure out a 50/50, charge appropriately, and people will order it. I do this for a living. I've seen the numbers. Truuuuuuuuuust me on this.
Speaking of trust, I fully trust the team at Oyster Oyster to take care of you when you're in Washington DC and looking for an unpretentious, delectable experience.
The Single Table pays in full for all meals it posts about.