Oyster Oyster

Vegetarian/Plant-Based · Washington D.C. · Michelin One Star · Chef Rob Rubba

Plant-forward fine dining in Shaw serving a micro-seasonal vegetarian tasting menu with optional oyster course. Chef Rob Rubba, James Beard Outstanding Chef winner, trained under Gordon Ramsay, Guy Savoy, and Charlie Trotter. Sustainability focused with natural wines, recycled materials, and support for Chesapeake Bay oyster restoration. Michelin Green Star.

1440 8th St NW, Washington, DC 20001, Washington D.C.

• 1 Michelin Star
• Michelin Green Star

Menu

Cocktails

• Seasonal Shrub Cocktail (14) — House-made vinegar-based drink
• Low-Waste Cocktail (15) — Using kitchen ingredients and scraps

Dishes

• Fermented Preparations — House-fermented vegetables
• Garleek Bread — Garlic-leek bread with sunflower seed and marigold 'butter'
• Eggplant and Mushroom Agnolotti — Filled with creamy eggplant and house-grown mushrooms, roasted corn broth, truffle tart
• Lion's Mane Mushrooms — Carrots, toasted spelt, brown butter-yogurt sauce
• House-Made Kombucha — In-house fermented beverage
• House-Made Tofu — Crafted from scratch using local ingredients
• House-Made Vinegar — Seasonal fruit vinegars used in courses. Source: oysteroysterdc.com
• Carrot Preparation — Heritage carrots with seed-based preparations. Source: oysteroysterdc.com
• Apple — Maple, parsnip, pecan
• Spicebush Porcini Shortbread — Petit four

Wines

• Natural Wine by Glass (16) — Organic and biodynamic selections. Source: oysteroysterdc.com
• Natural Wine Pairing (55) — Sustainable and organic selections

Tasting Menu

• Nine-Course Plant-Based Tasting Menu (135) — Michelin-starred vegetarian/vegan tasting by Chef Rob Rubba, $135 per person
• Seasonal Tasting Menu (Dining Room) (135)

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