Oyster Oyster

Oyster Oyster is a plant forward restaurant that offers seasonal menus that highlight the bounty of the Mid-Atlantic with farms who share an ethos for stewardship, environmentally beneficial oysters from the Chesapeake, and locally foraged mushrooms. The beverage program is equally focused on and curated with responsible producers.  Closest Metro is Shaw. 

We went while they were featuring their winter menu called Cellar x Larder.  The tasting can be prepared oystertarian, vegetarian, or vegan and is $85 per person with wine pairing for another $55 per person.  We were greeted with a warm Welcoming Broth featuring earthy flavors that were light and comforting. 

First up for a snack was the Salsify & Seaweed.  The salsify root was cooked tenderly and had some nutty notes from the sesame and seaweed.  It was paired with a 2018 Domain Perrault-Jadaud, 'Haut les Choeurs’, Chenin Blanc from Vouvray, Loire Valley, France.  I loved the bright green apple and subtle effervescence of this wine.  

The next dish of Celery Root was served like a mini taco with thin slices of kohlrabi and hen of the woods, served with a herby tofu sauce on the side.  It was a crunchy bite.

A bright salad of terra-cotta Beets tossed with herbs and chili-pumpkin sauce was served with a rosé from Waynesboro, Virginia.  The 2020 Lightwell Survey, “Strange Hybrid Moments”, Vidal Blanc Blend had a fun Misfits label but the blend of Virginian grapes was less palatable.

Using the juice of the beet scraps, the bread course was very flavorful and served with a wonderful vegan marigold "butter". The spread was velvety smooth and even Keith didn't mind that it was not real butter. 

The next wine was an interesting red from the Canary Islands, Spain called 2018 Los Bermejos, Listan Negro, Lanzarote.  The minerals from the volcanic soil came though the grapes.  This wine was paired with the Cabbage dish that had the only actual oyster of the night.  With a sauce of smoked brown butter and coriander capers, this dish was reminiscent of a pasta.  We used the remaining bread to soak up this real butter sauce.

For a heavier dish we ate the Roasted Kabocha Squash served with pole beans, Swiss chard, and black garlic.  This dish was seasoned well and paired with 2019 Goyo Garcia Viadero, Joven de Vinas Viejas, Tempranillo from Ribiera del Duero, Spain.  

This came with a side of La Ratte Potatoes served with stewed mushrooms and shaved black truffle.  This earthy dish married nicely with the earthy tones of the Spanish red wine. 

For dessert, we were served Virginia Peanut - pink lady apples mixed with ginger oats, topped with a peanut mousse and a dollop of Thai basil oil.  It was paired with a 2018 Ciderie du Vulcain, Premiers Emois, Pomme de Fer/Bohnapfel Apple Blend from Le Mouret, Switzerland for Keith.  This emphasized the peanut butter and apple combination.  I am allergic to cider, so they paired it with a glass of Tawny Port, which made it taste like peanut butter and jelly!  It was a fun dessert - not too sweet nor heavy.

Lastly, we were given Shiitake Chip Cookies -- dehydrated mushrooms were grounded down and mixed with dark chocolate to produce this crumbly cookie.

All in all, I appreciated the plant forward and sustainable concept however was a bit underwhelmed with the lack of actual oysters.  However, I would not mind returning for the next seasonal options.  The service was top notch, with a prize-worthy beverage program.  The attention to detail was phenomenal and we had a great meal.

Total Rating: 3.9

Food: 4, Price: 3, Service: 5, Ambience: 3.5, Accessibility: 5