This is my favorite vegetarian dish in D.C. right now - my favorite dish in the restaurant essay

I'm not ready to condemn the meat yet, but the vegan pot-
The burning carrots from the source let me seriously consider.
This dish is part of the restaurant's dim sum.
Saturday's sum brunch is made of carrots stirred with olive oil, salt and pepper and is grilled on a Japanese Binchotan grill.
"We use Japanese oak charcoal, which is more subtle than other methods," said chef Russell Smith . ".
Fresh vegetables are served with two sauces: Honey tamarind sauce and roasted nut sauce.
The first one is the restaurant's signature 10-spice blend —
Impromptu Speech on Chinese traditional five countriesspice version —
Including Octagonal, cloves, fennel seeds and Sichuan pepper.
The nut sauce is mixed with roasted walnuts, cashew nuts, peanuts, pine nuts and sesame seeds, seasoned with chili oil and fermented bean paste.
When these elements are combined together, there is a spicy, sweet, spicy, fresh flavor --
At the same time, the rich explosion of confusing and pleasant taste.
"I think the best Chinese dishes are all very balanced and we just try to use the same recipe but show it in a new way," Smith said . ".
For those who can't have brunch, the same dishes are served for dinner.
The basis of carrot wrapped shrimp dumplingslaced dough.
I can only imagine how well this dish can be done with a little protein.
Source, 575 Pennsylvania Avenue. NW,202-637-6100. $9.
Read more: $68 fast
Casual dinner in WashingtonC. ?
Look forward to seeing more of this.
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