While he is delighted to see how dramatically the local dining scene has blossomed over the past few years, award-winning chef Michael Rafidi says something very important is still missing in D.C.: inventive vegetable dishes.
And the Maryland native, fresh off his win as Eater DC’s editor’s choice for Chef of the Year, isn’t letting himself off the hook for the perceived deficiency.
“The menus here are majority meat-focused,” Rafidi tells Eater, fully acknowledging that many of the offerings he co-authored at area newcomers Arroz (smoked bone marrow; grilled octopus; roast chicken) and Requin (steak tartare; foie gras French toast; lobster Thermidor) perpetuate the status quo.
