Blushing pink and briny, tarama is a staple of Parisian bistros with roots in Greece, where it’s known as taramasalata. At Maison Bar à Vins, executive chef Matt Conroy and chef de cuisine Jason Chavenson rework it into something more playful, folding smoked roe with whipped cream and dill, then piping it into choux buns dusted with powdered seaweed. “It gives off a bagel with smoked salmon feel,” says Conroy.
The Most Talked-About Dishes in Washington, D.C. – April 2026
From spring-driven plates to inventive standouts, these dishes defined Washington, D.C. dining in April.
Dry-Aged Fish Sampler from Maru San. Credit: Rey Lopez
Asparagus Pesto Uttapam from Tapori
“Spring asparagus is just something else,” says Tapori’s executive chef Suresh Sundas, a finalist for the James Beard Award for Best Chef: Mid-Atlantic. “Sweet, aromatic, alive.” He blitzes it into a pesto, spreading it with ghee and pumpkin seeds over a warm uttapam, the thick, savory South Indian pancake made from fermented rice and lentils. Tear off swathes to dunk into the sweet-savory tomato and coconut chutneys on the side.
Soft Shell Crab Bao Buns from Fish Shop
Soft shell crabs are among the most anticipated spring catches in the Mid-Atlantic. Chef Ria Montes dredges the crabs in an Old Bay–seasoned mix of cornstarch, potato starch, and rice flour, then fries them until golden. Slipped into house-made bao buns, the crispy crustaceans are layered with comeback sauce and topped with kohlrabi and carrot slaw. “It’s everything that you love about crabs, but no picking,” says Montes.
Dry-Aged Fish Sampler from Maru San
Since opening in March, James Beard Award–winning chef Carlos Delgado’s Nikkei (Japanese-Peruvian) hand roll counter in Capitol Hill has drawn steady lines each evening. Fish is sourced globally and dry-aged to deepen flavor and texture. For a focused introduction, order the moriawase sampler, a compact selection of the kitchen’s best offerings. Round out the meal with hand rolls, tiraditos, and small plates.
Farro Chèvre Salad with Roasted Strawberries from Ellē
Executive chef Tyson Barrett roasts spring strawberries with herbs and shallots until they’re juicy and concentrated. He tosses them with farro, toasted walnuts, and mint, then finishes the dish with balsamic and a dollop of chèvre. Order it with grilled sourdough on the side to scoop up every bite.
About the author
Nevin Martell is a D.C.-area based food and travel writer, parenting essayist, recipe developer, and photographer who has been published by The Washington Post, National...
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