Of Pandemic and Plants

“I had a feeling I would like the food. But I didn’t know I would like it this much.”

My mouth confessed those sheepish words to Chef Rob Rubba on December 11, 2020 after concluding my first sit-down dinner at Oyster Oyster. I had just eaten an incredible plant-forward tasting menu, the kind of rare meal that begins with pleasant surprise and ends with stupefaction. My mind was a Category-5 gale of emotions. So a terse, two-sentence review was the best I could muster, but it was enough to encapsulate my honest admiration. Not only was the food delicious, it had left me feeling invigorated. Exhilarated, too. Much like the onset of chilly weather that evening, I had a palpable sense that something riveting had arrived in Washington, DC.