Going Local at Nats Stadium

Options Abound for #eatlocal Lovers

by AJ Dronkers, Edible DC

Behind the scenes tour of the Nationals Park. (Photo by AJ Dronkers)

One of our favorite things besides watching Bryce Harper is digging in to all the local food and drink options at Nationals Stadium. Team EdibleDC got a behind the scenes look at some of this years lineup--for food and drink that is--and here's our guide on how to eat like a local rock star. 

First tip, check out the Nationals new app -- which is thrilling in that you can order concessions for express pickup. (Read: skip the long lines!) Search for the MLB ballpark app and download it, then pick the Nationals as your team.

Second tip, a leisurely walk along the main concourse will let you hit a majority of the local hot spots. 

On a recent tour we sampled a variety of fun cocktails featuring DMV based distillers such as District Distilling, Blackwater Distilling, GreenHat and many others. (Available in Sections 112 & 135)

DMV based distilleries offered throughout the park. (Photo courtesy of the Washington Nationals)

But we'll be honest. Our favorite thing is the Babka Ice Cream sandwich cart from newish downtown DC deli, On Rye, near section 114 -- think a sweet yeast cake bread with ice cream wedged between. Trust us, it's a far cry from Crackerjack, but you need this in your life at the ballgame.

On Rye Babka Ice Cream sandwiches. (Photo by AJ Dronkers)

DC legend and tourist favorite, Ben's Chili Bowl is available again this year. Look for it near sections 110, 141, and 317.

Virginia based brewery Devils Backbone opened Left Field Lodge at Section 301 and will serve a beer exclusively made for the Nats, ERA (Earned Rule Ale).

The new Devils Backbone Earned Run Ale. (Photo courtesy of the Washington Nationals)

Want more local beer? Get your favorites at District Drafts carts in Sections 119, 129, and 139 including: DC Brau, Port City, 3 Stars, Mad Fox and Atlas Brew Works. There will also be other rotating beers like Right Proper Brewing this Spring. 

For more information check out the Nationals Park Concessions Guide online. 

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AJ Dronkers is the Associate Publisher and Digital Editor for EdibleDC Magazine. When he's not eating and drinking he's usually making up for it at spin. @aj_dc

DC Women Represent at Cherry Bomb Jubilee in NYC

By Maria Bastasch and photos by Raisa Aziz, special to Edible DC

I would guess that I’m not alone in feeling unheard and unseen as a modern-day #girlboss. I’ve been fortunate, though: As a longtime employee of a women-owned and operated restaurant, I embody the necessity of female leadership and its power to help our collective ‘we—women’ achieve.

It’s with this understanding that I attended the fourth annual Cherry Bombe Jubilee in New York City on April 8th. This biannual publication celebrates women and food, and its Jubilees gather chefs, entrepreneurs, and organizers to exchange ideas ranging from female entrepreneurship to social justice in the food and beverage industry.

The Jubilee fills the High Line Hotel, originally the General Theological Seminary, in the heart of Chelsea. Determined women connected with role models including Margarette Purvis (leader of the Food Bank For New York City), Barbara Lynch (James Beard recipient for Outstanding Restaurateur and with a newly released memoir) and Jessica B. Harris (culinary writer and historian), changing the energy of the building that had, since its inception, been an exclusively male academic establishment. The juxtaposition is oddly satisfying as powerful women strode past artwork of haughty men.

I was most inspired by the Q&A session of mentor mentee duo Barbara Lynch (James Beard award winning chef and owner of Barbara Lynch Gruppo) and Kristen Kish (Lynch’s chef de cuisine at Menton, but best known for winning season 10 of Top Chef). Their respect and symbiosis was abundantly evident. Not too long into their talk, Lynch knocked over her water bottle—only for Kish to catch it midair. What was a seemingly insignificant moment has forever branded my brain the epitome of being heard and seen; being so present that even physical relations are in sync. This nourished my sense of hope and inspires me to further insist on connecting with those around me. It is impossible to be with that many badass women and not feel powerful.

Maria Bastasch has been in the food and beverage industry since she can remember, helping her parents open their family bakery in LA. She currently is the Beverage and Events Director at Compass Rose Bar & Kitchen. She sees food and drink as the best platform to grow a stronger community.

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Maria Bastasch is the Compass Rose Bar & Kitchen Bar Manager and you can follow her at @m.brujeria. (Maria upper right)

Your Can Do It! Grown Your Own Herbal Tea Blends

By Ellen Heron, Garden Supplies Manager, American Plant

Creating your own herbal teas from herbs you have grown is a delightful project to undertake this spring. Herbal teas are known to have health benefits as well as contribute to a soothing feeling of relaxation.

Spring is the time to start thinking about what herbs you want to grow this year. What kind of herbs do you want to save for the winter? What kind of flavors do you like? Citrus, mints, floral or spicy?

Now is the time to plant most all herbs with the exception of tender annuals like basil, lemon verbena and lemongrass that need to be planted when it is late enough in the spring that nighttime temperatures won't dip below 50˚. If you stop by any of the American Plant locations, our team can help you with out with advice on how to grow herbs, whether you want to start from seeds or plant already herbs starts from our greenhouses. Most herbs are very easy to propagate in a variety of ways, but lavender and rosemary should be planted in terracotta pots as they do not like "wet feet."

Herbs can be used fresh or dried, you just need filtered water for infusing. As the spring progresses into summer and your herbs get larger, you can start harvesting during the season. Either make a large pot of tea with fresh leaves to put in the fridge or start drying herbs for the winter months. If harvesting the flowers of chamomile, lavender, or Echinacea- snip the flower buds off close to the first day the bud has opened. You can drink herbal tea either hot or cold, and another easy way to make a batch is to make it using the sun tea method. Grab a big glass pitcher and pick the fresh herbs that you want to blend for tea, enough to fill one cup. Pour water over the herbs and place it in the sun in the morning. By sunset, your tea will be ready to serve over ice!

There are many methods to drying leaves for tea, following is an example of two drying methods depending on the weather.

 Indoor Air Drying:

Harvest the herb in the morning hours. Tie stem bundles with rubber bands- the reason I suggest rubber band is because as the herbs dry the stems get thinner and the rubber band will contract around the stems to hold them tight. If you use string then you may have stems drop out of the bunch. A warm dry spot is best: avoid the kitchen.

Refrigerator Drying Herbs: 

A super simple method of drying herbs- stick them in the fridge uncovered on top of a paper towel- In a few days they will dry crisp and retain their color and fragrance.

 When storing your herbs- I recycle glass jars from pasta sauce etc. be sure to label the jars with dates, dried herbs will last 6 to 12 months

Suggested herbs to grow for your own tea:

• Lavender
• Echinacea
• Peppermint
• Chocolate Mint
• Lemongrass
• Lemon Balm
• Chamomile
• Holy Basil
• Rosemary
• Lemon Verbena
• Pineapple sage
• Thyme

Herbs that promote relaxation:

• Holy Basil
• Chamomile
• Lemon Balm
• Lavender

Herbs that help soothe a cold:

• Peppermint
• Spearmint
• Rosemary
• Thyme
• Lemon Verbena
• Echinacea

My Favorite Cooling Summer Sun Tea:

• Lemon Verbena
• Mint
• Lemon Balm

Another Summer Blend:

• Lemon Balm
• Lemon Verbena
• Lavender Flowers

My Favorite Winter Blend

• Thyme
• Rosemary
• Mint

Beltway Store 7405 River RoadBethesda, MD 20817  301.469.7690   9am-6pm daily

BCC Store 5258 River Road  Bethesda, MD 20816  301.656.3311   9am-6pm daily

Raw Cannabis: It’s What’s for Breakfast

By Nevin Martell 

EdibleDC Spring 2017 Cover Story "Getting Healthy, Not High" (Photo by Hannah Hudson Photography)

For several years Joel Mehr was in pain every day. His joints were inflamed and he had soreness throughout his body, brought on by a combination of being overweight and spending most of the day on his feet as co-owner of Pete’s New Haven Style Apizza. Further complicating matters were regular back spasms, thelingering effects of a years-old yoga injury. At 48, he was willing to do anything for relief, but when he read an article online about the potential ameliorative benefits of eating raw cannabis leaves, he was—no pun intended—highly skeptical.  

That’s because this methodology is a far cry from smoking or vaporizing cannabis, or eating cannabis-infused edibles. Tetrahydrocannabinol (THC) is the primary psychoactive component found in the flowers (also known as the buds) of cannabis. THC is the best known of the plant’s more than 60 known cannabinoids, the chemical components that interact with the brain’s cannabinoid receptors to get users stoned and potentially help them deal with variety of ailments and symptoms. Cannabis has been used for fighting the nausea associated with chemotherapy, stopping migraine headaches, minimizing muscle spasms related to multiple sclerosis, helping patients sleep and other issues.  

In order to unlock the power of THC, the flowers of the plant need to be dried and exposed to heat. But medical cannabis proponents, including Dr. Chanda Macias of the National Holistic Healing Center (holistichealingdc.com), a medical marijuana dispensary in Dupont Circle, believe you can skip those steps and eat the plant’s raw leaves to access the plant’s other organic compounds, including terpenes. These aromatic oils—such as limonene, myrcene and linalool—are found in a variety of plants. They contribute the namesake scents and flavors to various cannabis strains like Sour Diesel and Blueberry Kush. Additionally, they are purported to possess various health benefits—from working as muscle relaxants and anti-inflammatories to being sedatives and antidepressants.  

Scientific evidence on the ameliorative effects of terpenes and the overall benefits of eating raw cannabis is limited, but there’s growing interest in the medical cannabis community.  

There’s one catch: “Eating raw cannabis doesn’t have a euphoric effect,” says Macias.  

This appealed to Mehr, who wanted to be clear-headed for work. He decided to give the treatment a try, so he placed four cannabis plants in his large outdoor garden in the 16th Street Heights neighborhood last spring. 

Soon enough the plants were prospering, eventually towering six feet in the air and spreading just as wide. “It really does grow like a weed,” says Mehr. “And you could smell it for a three-house radius.” 

Every morning, he would cut off a handful of leaves and blend them into his breakfast smoothie—they’re too fibrous to simply chew—which would be filled out with a banana, whatever fruit was in season, a little water, vegetarian protein powder and fresh ginger or turmeric, if he was in the mood. (Other adherents simply juice the leaves.)  

“The leaves don’t have any resemblance to the taste of a cannabis-infused edible,” he clarifies. “They taste leafy and vegetal. A little like dandelion greens, but without the bitterness.”  

Over the ensuing weeks, Mehr noticed his pain subsiding. “Now I’m rarely sore,” he says, additionally crediting a 30-pound weight loss to his newfound feeling of wellness. “I have no scientific evidence to back anything up, but I know how I feel.”

He plans on adding four new cannabis plants to his garden this year, though he is going to shield them from passersby this time. At the end of last summer, someone stole his best cannabis plant.  

Grow Your Own Way 

Medical cannabis dispensaries don’t sell raw leaves, so those interested in exploring the potential benefits should seriously consider growing cannabis. Thanks to Initiative 71, District residents aged 21 and older—as long as they don’t live in federally subsidized housing, where cannabis possession and growth is illegal—can possess six mature, flowering plants per household, as well as another six immature plants.  

However, cultivating cannabis isn’t easy. The plant is notoriously finicky. Without the proper watering, light, ventilation, nutrition and pruning, it can easily become distressed, diseased or die. Even if it does survive, its yield potential and the amount of THC in the buds can vary greatly depending on its treatment. That’s why Natalie Carver co-founded Buds Organic (budsorganic.com), a DC–based consulting firm that helps home growers install and maintain cannabis gardens.  

The self-proclaimed chief cannabis coach starts off with an initial consultation with clients, which covers “everything you need to know before you grow,” she says.  

Depending on the sophistication and resources of the grower, Carver can simply coach a client as they use their own growing setup or she can build a garden from scratch and provide as much hands-on help as the customer needs. No matter what route green thumbs take, they should be able to start trimming off raw cannabis leaves after a month of growth.  

Cannabis Green Smoothie Recipe

Plummy Cannabis Spring Salad with Jonathan's Vinaigrette Recipe

The Food of Oaxaca: A Cultural Identity Alive in Shaw

In The Kitchen with Chef Alex Samayoa of Espita Mezcaleria

By David Santori, EdibleDC

I think I am lucky. Being invited to visit a chef’s kitchen? Learning about his techniques working with fresh ground masa to make tortillas? Standing in the middle of a warm industrial interior with Oaxacan art all around? Staring at a large variety of mezcal? Yes please! Sign me up immediately!

This is a story about immigrants by an immigrant, in which Chef Alexis Samayoa of Shaw's elegant and art-filled Espita Mezcaleria shares his private space and takes me on a tour of his kitchen.

David Santori: Tell me a bit more about your background – what brought your family to the U.S.? What do you remember about your first food experiences when growing up with your family?

Chef Alex: My mum is from Puerto Rico, my dad is from Guatemala and I am from New York. My dad arrived in the U.S. at age 10 by himself to escape a difficult home life, and he traveled all the way to California. He worked and lived in factories, he worked in diners, he made his way to Chicago, Florida and eventually New York, which is where he met my mum. As far as my mum’s story goes, she wanted to leave Puerto Rico to find more opportunities in New York. Together they took on very demanding and strenuous jobs while working long hours. They wanted to make sure they didn’t have to depend on anybody else but themselves.

Growing up, cooking wasn’t really my thing. I wanted to be a history teacher. My mum always cooked and she enjoyed bringing Guatemalan flavors right in our home – triggering fond memories for my dad. Dinner was always at 6:00 pm and we all ate together at the dinner table. I have to say that the art of eating with family or even friends and talking about the food, praising whoever cooked it, embracing each other, drinking, laughing and enjoying each other is slowly disappearing. You know, I still have warm feelings when I remember eating with my family, thanking mum for cooking, thanking dad for providing the food and being happy together. I love family time, sitting down, enjoying food and each other rather than quickly eating-and-going. I think technology changed everything and now people bring a lot of emotions to the table, like talking about politics. But for me, some chicken, a bowl of white rice and mole is just the perfect meal that will always satisfy my soul and take me back to the warmth of my childhood.

David: What was your childhood kitchen like? How has your upbringing influenced the way you cook and think about food?

Alex: We used to do our homework at the kitchen table. I remember watching my mum cook, not really knowing what she was doing or how to cook myself. I remember her peeling carrots with a big knife – the old fashioned way – and helping her with little mundane cooking things like washing cilantro or radishes. I was a bit inquisitive too and I remember asking questions to find out about the ingredients and what they were for. She was cooking from scratch, without books, and from known family recipes as well as what my grandmother taught her.

I enjoy recreating flavors and this is exactly what we did here at Espita. If there is one thing to try on the menu, it’s the black beans for sure. When I asked my mum for her recipe, she did not have anything written down. The recipe went “a little of this, a little of that”. So I had to recreate it from my own taste memory and it turned out beautifully. It’s also good to involve our staff in tasting the recipes and giving feedback. We in the kitchen all are so appreciative of the comments we receive from them and our customers.

David: For those not familiar with your restaurant, how would you describe it? What unique perspective do you bring to the D.C. restaurant industry?

Alex: We are definitely not what you would expect. We are not a Tex-Mex restaurant. We are a Mexican restaurant with a modern vision. We try to hold true to the flavors of Mexico and take risks with the food and recipes we serve. I would describe us as offering rustic flavors combining and intertwining traditional Mexican cuisine with a contemporary stylish approach. We are definitely not common. We hold our own because we are unique and we offer distinctive dishes. Our goal is to stay true to the spirit of southern Mexican food. We have focused our menu on the Oaxacan region with seven styles of mole. We are very proud of our mole. We have a strong visual sense here, and the modern art in the restaurant pairs with the modern twist on Mexican food we serve at Espita. Not only the plates are visually appealing and appetizing, but the walls are also pleasing to the eye and tell a story.

What people may not know about us is that everything is made in-house and nothing is bought outside other than dry goods, fruits and vegetables. We have our own technique of grinding corn in the kitchen to make masa. We like to interpret and reinterpret flavors so it can trigger an experience for our guests – we want to transport you to Oaxaca with authentic flavors, just as you would have if you were there.

David: What do you see as the main differences in the culinary scenes between the U.S. and Puerto Rico/Guatemala? Or even between D.C. and NYC?

Alex: I find that the D.C. restaurant scene is still emerging and booming right now compared to New York. We are very fortunate to be on this block on 9th Street in Shaw with other great restaurants and businesses around, as well as Blagden Alley right behind us. New York is all about location and where is the best foot traffic for a place to succeed. D.C. is not quite all about this. Not yet at least.

Traveling and experiencing restaurant and food abroad, I feel that everywhere else it is about culture, family, friends and the food itself. In the U.S., it is a lot more money driven for restaurants.

David: How has D.C. dining shifted over the years - what have been some of your favorite trends and new restaurants?

Alex: I arrived in D.C. about 1.5 year ago to open the restaurant so I do not know the scene much before I moved. I can already see that this city is a lot calmer and not as much as a rat race as New York. But I'll always I have a big spot in my heart for New York since this is where I’m from.

Right now, my personal favorite spots are The Dabney and Iron Gate.

David: Where do you go for inspiration in the city? 

Alex: For now I am completely present here and focused on the restaurant, most my inspiration comes from the energy of the team and interpreting Oaxacan food culture. It took us 8 months to create and we are very happy with the response so far.

But I really enjoy long walks in the city. It keeps me motivated. Instead of being stressed at the end of the day and complain about it, I’d rather go for a walk or read cookbooks. I have over 200 cookbooks at home and I so enjoy turning technology off, relaxing and reading old cookbooks. When I'm alone I am able to focus on creating – new recipes, new techniques, how to improve what we’re currently doing. I think about recipes all the time. You really have to be personally motivated and very patient when do you this job.

Motivated and patient indeed. The day starts early at Espita – at 6:00 a.m. sharp more precisely – when a long and complicated process begins to produce fresh ground masa and make hand-pressed tortillas starting with the in-house process of grinding the boiled heirloom corn from the night before. As Chef Alex explains while I tour the kitchen and watch the staff in action, they learned from their first mistakes at tortilla making because it's a tricky art to use traditional methods and really capture the true flavors of what is as close to authentic Oaxacan as possible. Chef Alex tells me that ultimately his goal at Espita is to create a culturally colorful community centered around healthy eating and ingredient transparency. I raise my shot glass of mezcal and congratulate the Espita team and Chef Alex on a job well done.

Ceviche

• 0.25 oz habanero, seeded
• 10 oz cucumber, seeded
• 2 oz lemongrass
• 6 oz cucumber water (see recipe)
• 0.5 oz lime juice
• 14 oz verjus blanc (white wine)

Take the seeds out of the habanero and dice it into tiny little squares. Wear gloves or wash your hands immediately after and do not touch any part of your body until your hands are completely washed.

Then, proceed to seed and dice the cucumber and lemongrass with a sharp knife. Using the remaining cucumber, puree it and then strain the pureed cucumber. The liquid is the cucumber water.

Juice the lime and combine all the ingredients together in a bowl.

Let marinate for 5 minutes and serve chilled on your desired fish – red snapper, scallops, snapper, hamachi or shrimp.

10 On The Go Vegetarian Breakfasts

DC Takes Meat-free Breakfasts Beyond Yogurt

By Arielle Weg, EdibleDC

Fruitive

This breakfast nook serves Instagrammable breakfasts all day, from cold-pressed juices to liquid meals and superberry bowls (smoothie bowls). Though they’re known for their sippable meals, the real star of the show are the brilliant breakfast toasts topped with flavors for everyone.

Don’t miss their avocado herb toast- a flax and spelt bread topped with avocado, basil pesto mayo, oregano, salt and pepper. If you’re looking for something sweet to start your morning, be sure to try the strawberry peanut butter toast. Fruitive's flax and spelt bread is topped with peanut butter, fresh strawberries, maple syrup and chia seeds.

Avocado toast at Fruitive. (photo by Fruitive)

Teaism

Every location’s menu varies, but stop by the DuPont shop weekdays from 8 a.m. to 11:30 a.m. for more than just a cup of steaming tea (but definitely have a cup with your breakfast!). If the huge variety of baked goods on the counter isn’t enough, try the sourdough waffle with orange butter and organic pure maple syrup. Or go for the tempeh scramble with chickpeas, fennel, spinach and pee-wee potatoes in a light turmeric curry with pappadum. Another great option is the Irish oatmeal topped with apricots, blueberries, flax seeds and toasted almonds that lend a fantastic crunch.

Sadie’s Weekdays at DGS

You know DGS for their spicy shakshouka and perfectly toasted rye bread for weekend brunch, but now you can take DGS with you every morning with Sadie’s Weekdays. Operating Monday through Friday from 7 a.m. to 11 a.m. at the DGS space, you can enjoy fun twists on the classic Jewish bagel shop.

Choose from either sesame or everything bagels baked fresh that morning by Bullfrog Bagels and grab a piping hot cup of Ceremony Coffee. A personal favorite is the bagel topped with avocado, cucumber salad, pickled red onion and sprouts, which is a unique twist on a traditional avocado toast. If you’re looking for something simple and satisfying, try the bagel with soft scrambled eggs and sharp cheddar cheese.

The breakfast bagel at Sadie's Weekdays.

Shouk

Travel to the markets of the Mediterranean at Shouk, whose menu is 100% plant-based. Warm pitas stuffed to the brim with colorful veggies and spicy sauces, and they offer breakfast pitas too. Though Shouk opens at 11 a.m., you can snag their breakfast pita stuffed with a veggie "omelet", a mix of chickpea flour, mushroom, asparagus, potato, and onion for a lazy late morning treat. The omelet comes in a pita layered with avocado, a chopped salad of roasted red pepper, tomato, cucumber, onion, and arugula. Yum.

The Breakfast Pita at Shouk. (photo from Shouk)

Protein Bar

Make it to Protein Bar before 10:30 a.m. and you can enjoy one of their breakfast scrambles or wraps. Or consider an oatmeal bowls to grab on the go. If you’re looking for something spicy, try the chilaquiles bowl full of scrambled whole eggs, black beans, salsa, kale, tomatillo salsa, cilantro lime dressing and crushed tortilla chips for crunch. If eggs aren’t your thing, try the matcha oatmeal with matcha powder, acai puree, hemp seeds, organize agave nectar and almond milk topped with Greek yogurt.

&pizza

If you find yourself passing by the Hotel Hive location or waiting for a flight at the airport, &pizza now serves up three specialty breakfast pizzas you won’t want to miss. If you’re looking for a sweet morning treat, try the pizza cinnamon toast. It comes topped with sweet ricotta and baked with cinnamon sugar and sliced bananas, with cereal and mint leaves for garnish. If savory is more your morning style, try the pizza avocado toast topped with spicy chickpeas, goat cheese and garnished with cilantro.

Pizza avocado toast for breakfast at &pizza. (photo courtesy of &pizza)

Baked & Wired

Locals and tourists alike line up outside this bakery to taste one of their famed cupcake varieties, but skip the line and hop over to the coffee bar for specialty brews and beautiful breakfast creations. Grab a cup o’ joe with one of their buttery quiches like mixed veggie with goat cheese or the spinach and feta.

Options vary by the day, but Baked & Wired breakfast breads are just too good to pass up. You can’t miss the killer zucchini bread, dressed up with crushed pineapple, apples and walnuts to make this veggie-friendly breakfast too good to be true. Maybe it's not about veggies, but another great pick is the cardamom coffee cake swirled with sugar, ground nuts and cardamom with a sour cream coffee cake base--so good.

Modern Market

Modern Market’s breakfast selection varies by location, but the Bethesda spot opens at 7:30 a.m. to serve up really great breakfast plates, sandwiches and sweet delights. Try something simple, like the breakfast platter with eggs, potato and toast or the eggs and provolone on ciabatta.

If you’re looking for something with pizzazz, try the Tofu Scramble with organic tofu, sweet corn, adzuki beans, pepper jack cheese, organic red sauce, avocado, roasted breakfast potatoes and toast. Another great option is the Market Scramble with cage-free eggs, broccoli, caramelized onions, aged white cheddar, roasted breakfast potatoes and toast. If you’re not into eggs, they have three waffle varieties.

Southwest Tofu Scramble. (photo courtesy of Modern Market)

A Baked Joint

Baked and Wired’s sister restaurant has all the morning treats you could ever want to bring to the office served up all day long. Their breakfast sandwiches are super customizable so you can include what you want (like plant-based options) and skip what you don’t. Try the biscuit sammie with a choice of cheese or goat cheese, an organic fried egg and mayonnaise. If you're looking for a simpler morning staple, their breakfast toasts are a fantastic pick-me-up with a twist. Think peanut butter toast with spicy sriracha and cilantro or classic nutella on bread with butter and Maldon salt.

Other options can be found baked ready for you to pick up when you visit. Snag a slice of veggie quiche for a protein punch or tap into your sweeter side with baked goods like turnovers, scones and cinnamon rolls.

Slipstream

Known for their creative coffees, this quaint café serves up incredible baked goods and breakfast bites. A crowd favorite is the toast with avocado and goat cheese mousse, consider ordering a poached egg on the side for a little extra goodness. If you’re looking for something a little easier to take on the commute, order the breakfast bowl full of short grain white rice, market greens and a poached egg or a simple frittata on a baguette.

Toast with avocado and goat cheese mousse, side of poached eggs, and toast with apple butter. (Photo by Arielle Weg)

Arielle Weg is an intern at Edible DC and a senior journalism major at American University.