3/15/2024 0 Comments Little sesame dc soft swerve“This is more about fun food than anything else.” “Most of the menu items are developed that way,” he says. Sharkey has a meat allergy and Chef Margaux Riccio has a dairy allergy Pow Pow’s menu is a reflection of the foods they missed eating. Some chefs are really pushing the boundaries with plant-based food.” “Plant-based food just makes sense in every aspect, whether you’re cutting back on a regular meat-based diet a day or two a week, interested in its benefits for the environment, or just interested in new flavors. “I think DC has always been known as a city full of intelligent, forward-thinkers,” Sharkey says. H Street fast-casual concept Pow Pow made the switch to a completely plant-based menu last spring after two years in operation, and co-owner Shaun Sharkey believes DC is ready for more. “We’re trying to really bring that spirit to Little Sesame and certainly what inspires us.” “Food is the center, the focus of travel and this sense of adventure around food,” he continues. The owners even have an offshoot project, Wild Sesame, as “a way for us to strengthen the community we’re starting to build around these ideals of travel, outdoor cooking and storytelling.” It’s equal parts weekend getaway and outdoor adventure – an exploration of food and community. More than just providing an exceptional in-restaurant experience, Wiseman and co-owner Ronen Tenne hope to build a community that transcends the walls of the physical space. The hummus shop added its second location in Chinatown this March (the flagship spot is in Golden Triangle), where guests can order vegan options including their popular hummus bowls, pita sandwiches and dairy-free soft serve. “How we feel and shape the menus at Little Sesame is all around this idea of, at the end of the day, does it make you feel good?” “The region that inspires our food is so built on fresh vegetables and big spices, and lots of ferments and pickles,” co-owner Nick Wiseman explains. Hummus purveyor Little Sesame also looks to high-quality ingredients and seasonality for menu inspiration. Cilantro stems are given new life as a sauce ingredient and discarded items are composted when possible. Leftover tortillas are repurposed as the base for their spin on Oaxacan street food tlayuda. We’re trying to make vegetables fun.”Īnother component of their business model? Sustainability. “But that’s all changing with places like Chaia. “ years ago, being vegetarian or vegan or going into a restaurant that focused on that had the perception there was no joy you were just stripping your life of all the good things,” Simon says. The ambiance and new offerings are key to the restaurant’s goal of making vegetables more fun. In addition to serving up seasonally inspired tacos, Chaia’s newest location offers a lineup of local brews, ciders and draft cocktails. “Support your local farmer and eat foods in season. “Our business really wants to get people to eat more vegetables more than anything,” Stern says. From slinging tacos at farmers markets to their first location in Georgetown to the newest spot downtown, owners Bettina Stern and Suzanne Simon have always remained committed to utilizing seasonal ingredients. Homegrown taqueria Chaia recently opened its second location in Chinatown this January. From local expansions to international brands, DC is adding more and more vegetable-friendly options to an already growing list of new restaurants. Plant-based and vegetable-forward restaurants have taken root in the District, and they’re championing the idea that healthy food can also be tasty food. It’s no secret there’s been a recent uptick in healthy dining options in the nation’s capital.
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