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

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.”

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.