WASHINGTON — In 2020, the Michelin Guide recognized five restaurants in D.C. with the prestigious Michelin star, bringing the total of starred restaurants in our region to 23. Now, Michelin is teasing their 2022 guide with four new restaurants in the District that are in the running for the honor.
Guide inspectors spend all year searching for restaurants to recommend. Michelin will announce the winners of stars and any additions to its Bib Gourmand list will be announced next year, but foodies can whet their appetites with these four restaurants.
Bammy's (Navy Yard)
There is an ace lineup of sips here, where the Caribbean fare by ex-Maydān duo (Gerald Addison and Chris Morgan) and Jamaican-born Chef Nico Leslie is spot on. Red snapper escovitch was a recent highpoint—perfectly tart from the marinade that permeated its crisp skin. Rice and peas are wonderful for spicy sauce mopping; while collards get a gulp of coconut milk to offset the heat.
Bammy's is open Wednesday through Friday 5 p.m. to 9 p.m. and Saturday and Sunday from 12 p.m. to 9 p.m.
Dauphine's (Logan Circle)
There is no denying Chef Kristen Essig's immense skill, as she prepares a delicious tapestry of New Orleans dishes—with zero fuss and maximum flavor. Dive into a platter of silky oysters Dauphine, tailed by blackened soft-shell crab (when in season) with creamed Prairie Ronde rice.
Dauphine's is open Monday through Sunday from 5 p.m. to 10 p.m.
Moon Rabbit (The Wharf)
Chef Kevin Tien draws on personal inspiration to create eye-catching, sophisticated plates like scallop crudo with tom kha and pickled patty pan squash, or skewered grilled prawns with Thai basil and garlic butter. Portions are designed for sharing, especially the show-stopping lemongrass pork blade, which could feed an army, thanks to a forest of lettuce wraps, fresh herbs, crispy scallions pancakes, and house-made sauces.
Moon Rabbit is open for dinner Tuesday through Sunday from 5 p.m. to 10 p.m. for dinner and on weekends for brunch from 11:30 a.m. to 2:30 p.m.
Oyster Oyster (Shaw)
Chef Rob Rubba's creations are delicious insights into what is possible with vegetables. Thin strands of fried celery root weaved around smoked tofu and garnished with onion powder is delicate and replete with umami. Roasted lion’s mane mushroom with spring onion mole and black eye peas is a combination you didn’t know you were craving.
Oyster Oyster is open Tuesday through Saturday from 5:30 p.m. to 8:30 p.m.