Matt Baker
Gravitas | Washington, DC | September 2018
FEATURED DISHES
Summer Vegetable Salad: Herbed Goat Cheese Espuma, Red Currant Tomatoes, Radish, White Wine Vinaigrette, and Herb Oil
Ansom Mills Short Grain Brown Rice, Wakame, Farm Butter, Slow-Poached Soy Yolk, Dehydrated Mushrooms, Sweet Soy, Shiso, and Leek Blossoms
Braised Beet, Cauliflower Purée, Beet Demi, Fresh Horseradish, Beet Chip, Hibiscus, and Purple Spinach
Agnolotti: Gruyere, Potato, Onion, Garlic, Cream, Basil, Truffle Foam, Butter, Leeks, Chives, and Crisp Vegetable Ash
Photography by Will Blunt
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