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.

Spring Holiday Happenings: Things to Do and Ways to Celebrate

By Arielle Weg, Edible DC

Springtime in D.C. means farmers markets, crowds of tourists at the Tidal Basin getting the perfect cherry blossom photo and dining al fresco at one of the city's beer gardens. But this sunny season also brings out locals for glorious Easter brunches and Passover dinners full of friends, family, and most importantly; delicious food. We have places to go and celebrations to add to your calendar to make the most of this spring holiday season.

Hot Cross Buns at Bayou Bakery 

Bayou Bakery, Coffee Bar & Eatery's Sour Cherry Hot Cross Buns

Hot cross buns are an Easter tradition and Chef David Guas of Bayou Bakery, Coffee Bar & Eatery is putting a twist on the sweet treats. From now til Easter, diners can enjoy sour cherry hot cross buns, stuffed with dried cherries and spices and topped with that oh so gooey glaze. And if that isn’t enough to get you through the door, for every two dozen buns Bayou Bakery sells, they plan to donate a dozen to A-SPAN, a local nonprofit that works to fight homelessness, so that those who celebrate Easter at A-SPAN can enjoy the festive treat too.

Passover and Easter at Dino’s Grotto

From now through April 17th, Dino’s Grotto is serving a festive Passover experience you won’t forget. The feast includes traditional Passover favorites like charoset (a mixture of nuts, apples, and wine), hard-boiled eggs with horseradish and parsley, gefilte fish, matzo ball soup and chopped liver. Entrees include Amish raised chicken, Chapel Hill’s Randall Lineback Ruby Veal, and Chraime (a firm fish with a spicy tomato sauce). Then stop in for bottomless Easter (and Passover) brunch on April 16th for $39 per person (or $27 not bottomless). Menu options include local farmer produced starters like asparagus ‘gratinato, charred ramp with potato and pork belly, and ceviche and mains like ‘frambled eggs alla carbonara di primavera with ramps, shakshuka, and roast pork.

The Grilled Oyster Company Brunch 

Kale and quinoa salad at the grilled oyster company- photos are their own property

If you find yourself looking for the ultimate Easter brunch, The Grilled Oyster Company locations at Cathedral Commons and Potomac are offering a prix fixe menu in addition to a la carte menu for $28 per adult and $12 per child. The menu includes coffee and tea with two courses from the selections. Brunch options include deviled eggs, Maine lobster hash, or Mediterranean salmon salad.

Easter Brunch at CoCo Sala

Join chef Santosh Tiptur for a Brunch that celebrates Easter in the best way possible; chocolate eggs! For $50 per adult and $25 per child, you’ll dine on an array of brunch specialties. The menu includes a main entree, breads, pastries, coffee, juice, and fresh fruit with the main event of unlimited desserts. The multi-course brunch serves up dishes like fresh toast s’mores, breakfast flatbread, and grown-up grilled cheese with a creamy tomato soup.

Nezca Mochica 

Nazca Mochica “Eggs Three Ways” pisco sour flight. Photo is their own property.

If eggs aren’t quite your thing, but you’re looking to celebrate Easter the traditional way check out the Peruvian hidden gem, Nezca Mochica, just off of Dupont Circle. Easter morning they’ll be serving up a flight of the classic Peruvian drink pisco sour, made from egg white, pisco, and lime, served up three ways; the classic pisco, a maracuya sour with tart passionfruit and a cherry sour crafted with cherry-infused pisco. So you can have your eggs, and drink them too!

Easter Brunch at Lincoln

Lincoln is offering a locally sourced Easter brunch for $55 per person and $22 per child (including a complimentary Easter basket). The menu includes family style sides and 3-courses. Enjoy carrot soup, lobster pancakes, lamb and cinnamon French toast and warm rhubarb crumb cake to celebrate the season.

Bourbon Steak 

WhistlePig Whiskey at Bourbon steak's bottle hunt

Head over to the Four Seasons Hotel on Easter morning for an Easter bottle hunt. You’ll enjoy a delicious brunch followed by an adult scavenger hunt on the patio searching for hidden prizes to take home, like a ribbon wrapped bottle of the rare WhistlePig Whiskey. The activities are complementary to those who dine in house for the three-course, prix fixe brunch menu. Options include apricot and almond Dutch baby pancakes and Bourbon Steak tater tot poutine. If you’re looking for something extra special, try their off-the-menu eggshell filled with custard; available only by request.

Holidays at Centrolina

From now until April 18th try the Passover tasting menu nightly from 5 p.m. to 10 p.m. for $50 per person (a la carte pricing is available). The 4-course tasting menu offers delicious takes on Passover dishes like salmon gefilte fish with horseradish and beet sauce, matzoah stracci with braised lamb shank and watercress, and a flourless chooclate torta. And if you’re looking for an Easter celebration, swing by on April 16 from 11 a.m. to 8 p.m. to enjoy the special a la carte menu. You can also order Easter baskets stuffed with delicious treats and Easter specialties.

Passover at Delicatessen 

Pastrami at dgs

Now that Passover is in full swing, stop by from 5 p.m. until 10 p.m. through April 18th for an assortment of Passover delights for $55 per person with an optional wine pairing. Think classics like matzo ball soup, lamb shank with ricotta blintz, and a cheesecake with fresh dates and toasted hazelnuts. But if you can’t make it in with all of the extended family it town, DGS is offering all week Passover catering with staples like house made pickles, gefilte fish, red wine braised brisket, chopped liver, potato latkes and more.

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

Mason Dixie Biscuit Co.’s Drive Thru Opens Saturday

by AJ Dronkers, Associate Publisher

Today we previewed Mason Dixie Biscuit Co.'s first retail brick + mortar outlet, a charmingly reinvented space that also doubles as a drive-thru. I don't know if it was the nostalgic 1950's inspired design or the pride of seeing these local entrepreneurs grow their business since we first covered them in our 2014 Winter Issue that gave me a sentimental feeling while devouring some of the best biscuits and fried chicken to be had in the DMV.

The neon colors and fun quotes across the building like, "Gotta Risk It For the Biscuit," are a very welcome and lively addition to this area of Bladensburg Road NE that is otherwise more of a food desert. In fact while we were there on our preview, curious neighbors tried to enter, excited to see and taste the newest addition to the neighborhood.

Some quick notes:

1. You'll likely need a car to get to this location at 2301 Bladensburg Rd NE.

2. Look forward to their iconic biscuits, fried chicken, and milkshakes--but what I'll be dreaming for my next hangover cure is the sausage, egg and cheese breakfast sandwich.

3. This Saturday, for Grand Opening weekend, the first 100 purchasing customers will receive a card entitling them to one free breakfast sandwich every day for 90 days (3 months!) after opening. Get in there--it opens at 9 a.m.

Something tells me that this is just the beginning for Mason Dixie Biscuit Co. (and goodness knows that they will be at this location longer than their predecessors Wendy's and "Dolphin Fish & Chicken" -- who knows what went wrong there?); we are certainly to thrilled to see this local start-up with delicious food grow and thrive.

Mason Dixie Biscuit, 2301 Bladensburg Road NE, Washington, DC

Hours:  M-F 6a–10p, Sa 9a–10p, Su 9a–8p

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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

The Afghan Way of Life – At Home with the Lapis Team

by David Santori 

When you walk into Lapis, you are home. And if you ever wonder what home feels like when the Popal family welcomes you, it feels like a happy place. A place with wonderful family memories and a feeling of warmth, peace and well-being. While we all know that “home is where the heart is”, at Lapis home is also where the food is cooked with passion and love.

I had the chance to sit down and grab a bite with the Popal family to chat about their life story, how they arrived in the United States and of course Afghan food. A story about immigrants told by an immigrant. A story sprinkled with cardamom, mint, sumac and raisins as well as a dash of Afghan history.

What brought you to the U.S.? And what do you remember about your first food experiences when you moved here?

The Soviet-Afghan war in Afghanistan in 1980 made it a dangerous place to live and for the safety of our family and our children we decided to leave. The United States was seen as the land of opportunities so for our children’s future and to give them the life we wanted for them, we decided to come here and find refuge. We arrived in Virginia at one of our uncles’ house and we lived with him at first.

Food is a big part of our culture in Afghanistan – fresh food, made from scratch, prepared twice a day. Whether it’s vegetarian, gluten free or vegan, Afghan food is very diverse. We arrived here and realized food in the U.S. wasn’t very healthy especially 35 years ago – a lot of junk food, frozen food, microwaved food etc. It is very different now because you have access to a lot more variety, but back then it was the standard. And because food wasn’t very healthy, we had to continue to commit to cooking from scratch, to recreate the flavors from home. It was like learning how to cook again. And we needed to make food for our children, so at first we learned from our uncle how to make the perfect rice for example – these little things that you have to teach yourself when you live in another country while trying to make a home. We knew we had succeeded when friends would come over and tell us they felt they were back in Afghanistan, transported there by the scents and flavors of the dishes we served them.

Shamim Popal, is the mother and creative mind behind the menu. Her passport picture hangs in a frame at the restaurant as she holds her youngest daughter Fatima before coming to the U.S. – like a historical stamp, a reminder of the story of leaving Afghanistan. Shamim explains that she was never interested in food or cooking while growing up. She loved to eat, of course, but that was the extent of her relationship with food. Growing up in Afghanistan, she remembers having a wood stove in her kitchen as gas came much later; the kitchen was separated from the house to avoid smells. She was not allowed in the kitchen because her family had cooks and while she was able to observe them work once in a while, she was not welcome in their space while they were busy preparing food. The family lived briefly in the Persian Gulf area of the U.A.E., her husband Zubair worked in sales at the InterContinental Hotel and Shamim started to attend cooking classes offered by one of the hotel’s chef. She learned French cooking basics and technique. It not only sparked an interest in the culinary arts but also triggered a new passion.

How has your upbringing influenced the way you cook and think about food?

I learned many cooking techniques with French chefs. Much of our family was now in Europe after emigrating from Afghanistan, we were lucky enough to be able to visit them several times and eat international food. All of us were fascinated with the café culture of France, the crêpes, the bread etc. and we at first wanted to recreate these French flavors in D.C. [note: the family opened Café Bonaparte then Napoléon and then Malmaison], which we did successfully. The concept of an Afghan restaurant came much later as a family idea. We came up with all of the ideas for Lapis and created menus for fun together during breakfast time at home – making lists of food we thought would work well, dishes people would want to eat and how to make them discover the essence of Afghan cooking.

My own journey as a refugee and the way I learned how to cook has influenced my creativity as time went by. For example, mixing Eastern and Western ingredients or spices together, using French techniques, taking risks with creating recipes, making traditional Afghan food healthier with less fat, healthier oils, less frying etc. We have managed to put our own modern twist on Afghan food to create a unique menu.

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

We serve homemade food and we cook everything from scratch. Our dishes are cooked with love and a passion for capturing our legacy. Whether the dishes are family recipes or newly reinvented with our own twist, they are all very distinctive and healthy. Our family eats here every night. We pride ourselves knowing that somehow we manage to introduce healthy Afghan food to the neighborhood and the city. It is a tribute to our country.

We chose to be entrepreneurs and to embrace the American Dream everyone talks about. We bring this tradition of the Afghan culture that hospitality is key. In Afghanistan, being hospitable is to provide the best food for your guests. And this is what we do here at Lapis. Our guests’ experience needs to be the best and our restaurant is like our home. When you come in, you are walking in our home and we will welcome you with open arms.

What do you see as the main differences in the culinary scenes between the U.S. and Afghanistan?

Back in the day, people didn’t go out much to eat in Afghanistan. Food was made at home for the family to gather and eat together. On the other hand, we noticed Americans cooked less and went out to get food instead when we arrived here.

Now it’s a little bit different. In Kabul, with the overall modernization of societies everywhere the younger generations eat out more than in the past. Fried chicken, juice bars, yogurt places, fast food, even bowling alleys are now very popular as well as Turkish and Lebanese food. You obviously can still find traditional Afghan food, but things have evolved and it is more international. Oh, and it is spicier there.

Being in D.C., a big international metropolitan area and with some many different segments of the population represented here – from diplomats, to foreigners, to tourists, students and locals – we challenge ourselves to research new trends, new food and push each other to make our food better and healthier. Presentation is also very important and we pay attention to every little detail. Tasty and pretty is what we thrive to achieve.

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

Restaurants now pay more attention to details just like we do so this is also what we look for and hope to experience when we go out to eat. There weren’t as many choices for food before. The city has now evolved so much and there are a lot more upscale options now. Customers have also changed and expect more as well. Expectations are higher and social media is a force to be reckoned with because it can influence opinions about a place.

We miss Italian food so we enjoy going to Pizzeria Paradiso for a date night. Le Diplomate is always good. Fiola Mare is another favorite. Our kids enjoy Zaytinya and Rose’s Luxury.

What keeps you in D.C.? Where do you go for inspiration in the city?

In the beginning, school kept us in D.C. It was important for us to provide stability for the kids. We also missed the four seasons of Kabul after living in the Persian Gulf for a while. D.C. has four seasons, just like Kabul, so we are very happy. Plus, it is an international city after all and it is easy to walk around everywhere. Lots going on, free museums etc. There is this European look to D.C. that we enjoy a lot, especially in Georgetown, and it reminds us of going to visit family across the ocean.

As I am scooping another serving of qabuli palow on my plate, this dish of Afghan rice pilaf with a julienne of carrots and raisins available with lamb or as a vegetarian option usually made for the most distinguished and important guests visiting someone’s home, I am reminded that I’ve been spending all this time chatting and eating with the Popal family in what feels like their living room. Warm and cozy. Refined and exotic. Modern yet full of legacy. Just like the food they serve. The chicken kebab is delicately sprinkled with sumac, the rice is cooked to perfection al dente with their own secret technique, the buranee banjan baked eggplant is just that much more interesting to the palate with the incredibly appetizing garlic yogurt and dry mint. Elegant and stylish.

Blue and golden frames showing family pictures – round, square, rectangular frames – all of them carefully put together like a curated gallery wall for all of us guests to enjoy and explore. Reddish Afghan rugs with purple and blue hues on the floor as well as intricately carved wood panels used as dividers bring a romantic and colorful touch to the place – flavors from a distant home for us to appreciate right here in the city. A real true testament of how the Popal family has inspired so many in their community as well as the Adams Morgan community. A home away from home to discover the Afghan way of life and realize we have a second family at Lapis waiting for us to join them for dinner.

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Photographer, blogger, Instagram addict and Parisian expat, David Santori has spent 17 years in the country before recently settling down in our nation’s capital. David’s musings are sprinkled with food, colors, lifestyle photos, travel experiences as well as humorous cultural differences. Follow his adventures @frenchieyankee on Instagram. And no, David does not own a béret.

Join Us at a Party to Prevent Hunger

Each Ticket Provides 500 Meals to Hungry People in the DMV

A great party for a great cause? Join us at the Capital Area Food Bank's annual Blue Jeans Ball on April 23rd and help change the lives of people who experience food insecurity.

Lives like Lisa Messerschmidt’s.

A few years ago, with a parent who needed care and no siblings to help, Lisa decided to leave her job and the family relied on her husband’s salary alone. Things were lean but fine.

Until her husband lost his contracting job as result of the government shutdown. Before long, what they thought was impossible happened, and they became one of the families they had only read about. Unable to pay their bills, their car was repossessed and their credit crashed. As Lisa and her husband looked for work, they spent the next few years relying on family and friends, at times living without heat, medical care or most often, food.

Things finally began to turn around when Lisa’s family sought help from a nonprofit in their neighborhood, which helped them get the training and resources they needed to get back on their feet – starting with vegetables, fruit and other ingredients supplied by the Capital Area Food Bank. In Lisa’s words, “having food on the table made everything else seem possible.” Today, Lisa works for the food bank, making a difference for those who are struggling.

The Capital Area Food Bank helped to turn crisis into stability for Lisa’s family, and by attending this year’s Blue Jeans Ball, you can do the same for others: each ticket to the Blue Jeans Ball provides 500 life-changing meals for people in need in our area. The food bank is able to invest in this many meals because of the quantity of donations it receives, plus its incredible purchasing power—it distributes 46 million pounds of food each year, a third of which is fresh fruits and vegetables.

While the purchase of your ticket can make a huge difference for a mother, father, child or grandparent, living in our community, it’s not the only reason to wear your best denim on April 23rd. The event will feature 40+ savory and sweet bites from local favorites like Colada Shop (“Little Havana Done Right” - Washington Post), Oyamel, Pub and the People and more.

If you’re lucky enough to nab a VIP ticket before they run out, you can also look forward to tasting the best of the party: Chef Chair Ryan Ratino of Ripple is already prepping ingredients for his Kampachi Crudo with Uni Botarga and Leche de Tigre Mousse, and Mixology Chair Gina Chersevani of Buffalo & Bergen will pour you a cocktail worth toasting to.

And keep your eyes open for a few new elements at this year’s event, from a jeans-clad stilt walker to a New Orleans-style brass band. Try your luck in the new Spirits Pull, where a donation gives you a chance to pull a cork and win a bottle of top shelf liquor. And get ready to cast your bid for future deliciousness, with auction items including:

• A tour of the BrightFarms greenhouse for a group of twenty, with lunch and as many greens as you can carry
•  Dinner for 10 and "Farm-to-Taco" tutorial at Chaia in Georgetown
• Pizza-Making and Beer Party for 10 with Pizza Paradiso’s founding chef, Ruth Gresser
• Wine class for 10, plus paired canapes, at Ripple

Just one night of food and fun can make all the difference for our neighbors in need.  See you there!

Buy tickets for the Blue Jeans Ball, including VIP tickets.

When:            Sunday, April 23, 2017

                           5 pm: VIP reception

                           6 pm: Tastings, cocktails and silent auction

                           8 pm: Program & live auction

Where:          Marriott Marquis Hotel, 901 Massachusetts Avenue, NW, Washington, DC20001              

DC Japanophiles Flock to “Streets of Osaka”

Zentan’s Chef Yo Matsuzaki and Sushi Taro’s Chef Nobu Yamazaki Join Forces for Authentic Osakan-Style Street Festival

Zentan Executive Chef Yo Matsuzaki (left) and Sushi Taro Executive Chef Nobu Yamazaki (right) gave “Streets of Osaka” guests a warm “Irasshaimase” upon arrival.

The “Streets of Osaka” came to Washington, D.C.’s 14th Street on March 15. The street festival pop-up was the brainchild of celebrated Japanese chefs Yo Matsuzaki of Zentan and Nobu Yamazaki of Michelin-starred Sushi Taro. With the popularity of regional Japanese cuisines on the rise, Chef Yo and Chef Nobu welcomed the opportunity to introduce a lesser-known, more casual form of Japanese cooking to Washingtonians. The team at Zentan transformed the full restaurant space into an elaborate Osakan-style street festival, immersing guests in all things Japanese street culture.

The VIP Treatment

Zentan Sushi Chef Lin ZhenQun (left in black coat) taught “Streets of Osaka” VIP ticket-holders how to make sushi rolls.

The evening’s festivities kicked off in style with a VIP reception from 5-6:30pm. Guests were greeted with a warm “Irasshiamase” from Chef Yo and Chef Nobu, and invited to join the chefs in their street food stalls to personally hear how each dish was made. VIP attendees also learned to roll sushi from Zentan’s classically-trained sushi chef Lin ZhenQun while sipping “Osaka Punch,” a cocktail from Lead Bartender Matt Allred.  

Stalls & Sips

Chef Yo and Chef Nobu operated the street food stalls throughout the night, answering questions about the menu and freshly preparing each dish for nearly 200 attendees. The front of the festival was fully stocked with an assortment of street food delicacies including robata (Japanese barbecue), karaage (Japanese fried chicken), beef tataki (lightly-seared, thinly-sliced marinated beef), kimpira gobo (stir-fried vegetables) and takoyaki (fried octopus balls), a favorite of Chef Yo and Chef Nobu.  

”Streets of Osaka” attendees sampled unfiltered and unpasteurized sake varieties including Snow Beauty and Kikusui Funaguch.

An extravagant sushi display featured a continuous supply of freshly-made salmon rolls, veggie rolls, and firecracker rolls from Chef Lin. Across from the sushi display was a sake tasting station with an extensive selection of sakes including unfiltered and unpasteurized varieties like Snow Beauty and Kikusui Funaguch. Allred highlighted Mizu Shochu, a rice-based liquor made in Japan, in his two handcrafted “Osaka Punch” cocktails. Mizu Shochu also had their own tasting station to offer pours of barley and lemongrass shochu and share anecdotes from their 160-year history. 

The Vibe

Festive decor played a large role in transforming the restaurant into a lively festival. Decorations ranging from vintage kimonos and wooden Kokeshi dolls to red paper lanterns and bamboo curtains added a unique, Japanese feel to the space. Guests and staff members dressed the part sporting kimonos and other traditional garb. Art lovers delighted in live street art pieces from local artist Takashi Nakajima, which were raffled off at the end of the night. Japanese tunes and live streaming of Sumo Basho, the spring sumo tournaments held in Osaka, provided additional entertainment to festival goers. 

“Streets of Osaka” attendees enjoyed Japanese tunes and live streaming of Sumo Basho, the spring sumo tournaments in Osaka.

Celebrating for a Cause

The event raffle featured live art pieces, a cocktail kit from Matt Allred, dinner certificates to Zentan and Sushi Taro, and tickets to Chef Yo’s next street-food cooking class. The Zentan and Sushi Taro teams donated 100% of the raffle proceeds to benefit the Human Rights Campaign’s mission of equal rights for the LGBTQ community.

Local artist Takashi Nakajima created live street art for the “Streets of Osaka” raffle benefitting the Human Rights Campaign.

Can’t Get Enough Street Food?

Every Monday starting at 4pm, Chef Yo fries up a fresh batch of karaage. For $8, the dish is available at the Zentan bar until the Japanese fried chicken is gone for the evening. For a full dose of Chef Yo’s favorite street foods, guests can order off the kuidaore menu any day of the week. Translating to “spoil oneself with food,” this unique chef tasting experience lasts until the diners say uncle. 

Zentan

1155 14th Street, NW

Washington, DC 20005

(202) 379-4366

Follow Zentan on Facebook and Instagram.