Carrot Cake at Ox & Olive. Credit: Rey Lopez

The Most Talked-About Dishes in Washington, D.C. – June 2026

10 Minute read

30 Jun 2026

Nevin Martell

Writer

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As summer gathers speed, D.C. chefs are shifting gears toward lighter, brighter fare. There's eye-catching red and golden beet carpaccio, verdant gemelli showcasing fresh peas, a playful carrot cake that practically demands a photo, and featherweight tuna tartare accompanied by a library of flavorful accompaniments for diners to build their own bites. For those craving something more substantial, there's a lamb Wellington that embraces whole-animal cookery. It's all a boisterous celebration of the Mid-Atlantic's bounty.

Red and Golden Beet Carpaccio at Barbouzard

Carpaccio is usually a carnivorous proposition, but this summery stunner swaps in red and golden beets for the traditional beef or seafood. Executive chef-partner Cedric Maupillier dapples the beet rounds with orange segments, slivers of Picholine olives, and glistening aged balsamic pearls before surrounding them with a silky moat of Marcona almond and grape emulsion. “This dish started with the familiar sweet-and-tart harmony of beet and goat cheese as inspiration, then traveled south to the Riviera, where almonds, olives, and herbs tell a different story,” says Maupillier. “Cooking is often about taking flavors people know and love, understanding why they work, and expressing them through a new lens.”

Barbouzard

Gemelli Primavera at L'Ardente

Inspired by petits pois à la française, chef de cuisine Guy-René Gerin, a nominee for this year's RAMMY Award for Rising Star of the Year, transformed the classic French dish into a vegetarian pasta. House-made spinach gemelli are coated in a creamy pea sauce, then tossed with julienned Bibb lettuce, peas, buttery sautéed leeks, pickled shallot reduction, and fresh lemon juice. The dish is finished with a dollop of stracciatella, lemon zest, lemon oil, and chives. “It captures the green we all crave when the seasons change,” says Gerin. “The simplicity is what makes it great—just excellent ingredients treated with care and precision.”

L'Ardente

Yellowfin Tuna Kibbeh Naya at Albi

Kibbeh naya, essentially Levantine tartare, is a regular menu item at chef Michael Rafidi's hearth-powered Palestinian restaurant, recently awarded four stars by The New York Times, a first for any restaurant outside New York City. “In spring and summer, for a lighter approach to the tradition, we like to change out the protein for things like this beautiful yellowfin tuna,” says Rafidi. “We add puffed bulgur for textural contrast. It’s an interactive dish where you put together your own perfect bite with the lettuce, the different pickles, toum, and mint–always mint.”

Albi

Shenandoah Farms Lamb at District Larder Co.

Chef-owner Matt Sperber wanted to create a lamb Wellington using a tip-to-tail approach. The centerpiece features lamb saddle wrapped in "lamb ham" made from brined, spiced, and smoked lamb leg. The double-protein centerpiece is slathered in duxelles, encased in puff pastry, and baked to perfection. A sizable slice comes topped with smoked lamb shoulder and roasted mushrooms. “To me it’s a great way of honoring the animal, as well as doing right by the farmers who work really hard to make great products,” says Sperber.

District Larder Co.

Carrot Cake at Ox & Olive

If you haven't seen this cartoon carrot-shaped cake with googly eyes pop up in your Instagram feed, there's something wrong with your algorithm. Inspired by Bugs Bunny's favorite snack, it arrives on a sheet of classic comics starring the "wascawwy wabbit," as Elmer Fudd would say. A white chocolate shell conceals pineapple-studded cake layered with butter pecan praline and filled with light cream cheese mousse. “I wanted something that fits the steakhouse setting, but still feels fun,” says pastry chef Yoonjung Oh. “More than anything, I wanted it to feel like a small moment of surprise and joy in the dining experience. something lighthearted that sets the tone as soon as it arrives.”

Ox & Olive