Duck Confit Flautas at Cielo Rojo
The Most Talked-About Dishes in Washington, D.C. – May 2026
10 Minute read
01 Jun 2026
Writer
Kampachi Crudo at Fiola Mare
When chef Fabio Trabocchi makes kampachi crudo, he is overcome with nostalgia for the Amalfi Coast. Thin slices of fish, prized for their buttery texture and clean, subtly sweet flavor, are paired with early-harvest Sicilian olio verde. Vivid green, grassy, and almost peppery at the back of the throat, the oil complements the juice and zest of sfusato, the legendary lemons of the Amalfi Coast. There’s a hint of chili and a few crystals of sea salt.
“And something that took months to get right but, when it finally arrived, felt completely inevitable,” says Trabocchi. “That is the dish I wanted to make, not a technical exercise, not a statement, but an invitation. To sit down, slow down, and let the coast come to you.”
Bún Riêu with Sweet Potato Tapioca Gnocchi at Moon Rabbit
Chef Kevin Tien offers a playful yet refined interpretation of Vietnamese bún riêu soup. Toothsome sweet potato tapioca gnocchi and generous chunks of Maryland crab float in a tomato broth enriched with roasted crab fat butter and chili oil.
“I love when a dish surprises people quietly,” says Tien. “The sweet potato gnocchi look delicate, but there’s depth, richness, and a lot of intention behind every component.”
Heritage-Breed Mangalitsa Pork at Burnt Hill
At this hilltop tasting room overlooking the vineyard and the setting sun, chef Tae Strain unfurls a luxurious three-hour tasting menu rooted in the season and the surrounding lands and waters.
The savory courses culminate in a choose-your-own-adventure starring two preparations of heritage-breed Mangalitsa pork: shoulder slow-braised with onions, garlic, and black bean paste, and chili-paste-marinated shoulder steak grilled in the wood oven. The two cuts arrive over seasoned rice alongside myriad accompaniments, including turkey wheat garlic chive crepes, kimchi-shiso crème fraîche, sweet potato hoisin ssam sauce, Bibb lettuce, and sweet pickled daikon.
Guests mix and match the components to their heart’s content while enjoying wine pairings from the estate or thoughtful nonalcoholic options.
Mango Sticky Rice Pavlova at Rooster & Owl
While competing on the Food Network’s Spring Baking Championship, pastry chef Corey Jamison explored a reinterpretation of mango sticky rice, a journey that continues with this pavlova reimagined through an Asian American lens.
“The dish plays with temperature, texture, acidity, and gentle heat: creamy coconut-vanilla mango rice pudding, bright champagne-compressed mango, spicy kiwi kosho, and a vibrant mango-passion fruit sorbet finished with an impossibly delicate crispy rice paper tuile,” says Jamison. “It’s nostalgic, but intentionally elevated.”
Duck Confit Flautas at Cielo Rojo
Flautas are typically street food in Mexico, but head chef German Alvarado Torales transforms them into fine-dining fare. Caramelized mezcal-infused figs sit atop fried heirloom tortilla tubes stuffed with slow-cooked confit duck, all resting in a pool of roasted tomatillo-chile ancho salsa. Rich and unctuous with just a pop of sweetness, the dish is a revelation in elevation.
