Chefs Richard Landau and Kate Jacoby are bringing their popular, boundary-pushing vegan cuisine from Philadelphia to D.C. Fancy Radish will open this month on H Street NE. Landau, who has been a James Beard Award finalist several times, takes diners around the world with his signature savory dishes that grace the menus at V Street and Vedge in the Keystone State. Here are five dishes you shouldn’t skip on your first visit.
Dan Dan Noodles with Five-Spice Mushrooms, Zucchini, and Red Chile-Sesame Sauce
You’ll come back for this dish. The mushrooms are expertly grilled, giving them a crispy exterior, and the ramen-like noodles are the perfect vehicle for catching a potent sauce with just enough Sichuan peppers to induce the mala hot and numbing effect.
Peruvian Fries with Aji Amarillo, Cilantro, Dried Olive, and Peanut
“Fries” is almost a misnomer for this dish which features thick rounds of potato dressed in an addictive sauce that aji amarillo peppers turn yellow. Landau says he’ll tone down the heat for D.C. Why?
A neat pile of verdant green vegetables float in a mushroom-based dashi broth for a satisfying, healthy start to a meal. Landau says he plans to use pea shoots and Chinese broccoli at Fancy Radish and may add soba rice (cooked soba noodles cut into rice-sized pieces) to the bottom of the bowl. Smoked onions give the dashi, poured tableside, flavor typically imparted by bonito fish flakes.
Miso Butter Noodles with Pickled Ginger, Nori, and Cracked Pepper
This dish tastes like Italian cacio e pepe and Japanese shio ramen had a heavy make out session. The noodles swim in a light broth that gets its subtle umami flavor from the miso. The tangle of noodles is hard to finish solo, so enlist a friend.
Jacoby uses garbanzo bean flour to make these dense doughnuts. In order to make sure the center is filled with molten chocolate, she uses chocolate chips that melt once the spheres of dough hit the deep fryer. They’ll make an appearance on the Fancy Radish brunch menu once it launches.