We are incredibly honored to have retained our Michelin star @michelinguide for the past three years; furthermore, how astounding it is to be a recipient of a 🍀 Michelin Green Star! Sustainability requires focus and a commitment to traverse the complex and destructive food systems we operate in. Navigating this course is not a solo act; it takes a community to sustain and prevail. We thank all of the farmers and producers who are not only local; they care for the earth/soil, continuously inspiring what we do. We acknowledge An enormous amount of gratitude to our team at Oyster Oyster Your unremitting dedication to our ethos and the environment is essential to our success in creating a restaurant for tomorrow. We couldn’t imagine a more deserving group to enjoy this moment with. This accolade is not one to rest on our laurels with; it is another milestone in our journey to being (1%) better every day. Cheers and congratulations to all the other star recipients this year!
#sustainability #michelinstar #planetbased #michelingreenstar #vegetarian #nofarmsnofood #dcgreen #mikejones #betterfortomorrow
What just happened? I’m still coming down from this shockwave of emotions from the other night!
Thank you to @beardfoundation for this honorable recognition. For me, this is a win for our team and for sustainability. The notion of a vegetarian chef being named the outstanding chef is incredible; it shows the types of progress we are all working for are being recognized. All of the recipients shared powerful stories and missions, all of which deeply resonated with me and were so heartfelt. I hope an honor like this inspires more to keep fighting the good fight. The awards used the phrase "good food for good." There are so many stories and people involved to even get ingredients through the doors of a restaurant. All of those individuals deserve equity, dignity, and the right to be seen.
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Thank you to all the dedicated farmers, foragers, and beverage producers of the Midatlantic that allow me to do the work I do. Thank you to my amazing team, @oysteroysterdc . You all are winners. We will continue to grow and share this joy together. Thank you to the restaurant community in DC. Thank you for your embrace. I am happy to have made the DMV my home for the past 10 years.
Thank you to all the guests who have come through the doors. Some of you took a chance early on when only a few came to dine.
I am forever grateful for your support.
@maxkuller Look at us! Thank you, brother.
I would like to congratulate my fellow nominees; your work is inspiring, and we are all winners. @chefrachelmiller@nikinakayama@llama_erik@banchohajime
I am moved, I am grateful, and I am dedicated to being a better person every day.
✌️
#jbfa #goodfoodforgood #sustainability #oysteroysterdc #outstandingchef #robrubba #itwasalladream #vegetarian #plantbased #fckaroundandfindout
Oyster Oyster
Washington, DC
USA
Oyster Oyster is joining restaurants around the world for Pay What You Can Day.
A sustainable restaurant project in Washington, DC, Oyster Oyster focuses on local, seasonal, and regenerative cuisine—rethinking what responsible dining can look like.
Michelin Star.
Michelin Green Star.
“Because if we don’t make the idea of sustainability and responsible dining accessible what the fuck is the point!”
On August 26, guests order what they want and pay what they can.
Same values—
different access.
@pagaloquepuedas_paywhatyoucan
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Oyster Oyster participa en el día global Paga Lo Que Puedas.
Un proyecto de restaurante sostenible en Washington, DC, Oyster Oyster trabaja con cocina local, de temporada y regenerativa—replanteando lo que puede ser una gastronomía responsable.
Estrella Michelin.
Estrella Verde Michelin.
“Porque si no hacemos que la idea de la sostenibilidad y la gastronomía responsable sea accesible, ¿entonces cuál es el punto?”
El 26 de agosto, los invitados pedirán lo que quieran y pagarán lo que puedan.
Los mismos valores—
con otro acceso.
@pagaloquepuedas_paywhatyoucan
#pagaloquepuedaspaywhatyoucan #PayWhatYouCan #PagaLoQuePuedas #OysterOyster #WashingtonDCFood #MichelinStar #MichelinGreenStar #RestaurantCommunity #GlobalHospitality
Spring in one dish.
Steamed potato, asparagus & spring onion cakes inspired by Lo Bak Go.
Topped with a creamy ramp & asparagus condiment, roasted morels, chive blossoms, and finished with an asparagus trim & smoked potato skin broth.
Spring at its finest, green, Smokey and rich. Absolute lick the plate when no one’s looking delicious. 👀
#SpringCooking #Morels #AsparagusSeason #Ramps #sustainability
We’re thrilled to share that we’ve earned a 3-star rating from the Sustainable Restaurant Association, the highest distinction in their globally recognized Food Made Good Standard. The only restaurant on the east coast of the United States !
For those unfamiliar, Food Made Good is one of the most revered sustainability certifications in hospitality. It assesses everything from sourcing and environmental impact to community engagement and staff wellbeing. It is not just about intention. It is about measurable action, transparency, and accountability.
This recognition is especially meaningful because of the depth of the process. It required extensive data, documentation, and verification of practices we have long believed in. The audit challenged us to formalize and strengthen our protocols, turning what we do every day into clearly defined, trackable systems.
In an industry where greenwashing can be common, this acknowledgment matters. It reflects real work, real standards, and a commitment to doing, not just saying.
Most importantly, this achievement belongs to our incredible team. Their dedication, care, and belief in building something better is what drives everything forward. This recognition is a direct reflection of their commitment to the future, one where thoughtful choices today create meaningful impact for people and communities we may never meet.
We are proud, grateful, and more motivated than ever to keep pushing for a better tomorrow.
Badger Flame beets, cooked in berbere spiced oil. Deep, vibrant, and a nod to the season we’re just leaving behind.
Their trim is juiced to hydrate the caraway cracker dough and beet puree. Finished with pickled red cabbage, gently cooked with bay laurel and brightened with fresh dill.
Served on our wine bottle plates.
It’s day three of spring, but we’re still holding onto what winter has given us, while ramps and nettles begin to push through and asparagus and peas wait another moon cycle. Nature always beets the farms this time of year.
#Beets #sustainablity #vernal
KOHLRABI DUMPLINGS :
Kohlrabi is probably chef @robrubba ‘s favorite vegetable. It even sounds a little like his name, though that’s not the reason, At least that is what he says…
There is almost always some version of kohlrabi on the menu. This winter we wanted to show it in a way that felt vibrant and bright against the grey and cold of the season. Prepared with care daily by @mwilson703
Thin sheets of kohlrabi are wrapped around a filling of winter radishes, kohlrabi, Nashi pear, chervil, and an umami rich shiitake emulsion. Each dumpling is finished with slices of Nashi pear dusted in a spice blend made from dehydrated mash from our welcoming broth along with dried horseradish and ginger skins.
With a nod to summer, the dumplings are topped with a sauce of fermented blueberries preserved during the summer of 2025 and black garlic. They rest in a light broth of verjus, celery leaf, and fresh horseradish.
Vibrant and clean. Every element is used to its fullest. A celebration of the winter pantry.
#zerowaste #sustainability #vegetarian #kohlrabi #eatyourveggies
Production: @reylopezphoto_@khangplatesit
𝑶𝒏𝒆 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕. 𝑨 𝒇𝒖𝒍𝒍 𝒔𝒑𝒆𝒄𝒕𝒓𝒖𝒎 𝒐𝒇 𝒇𝒍𝒂𝒗𝒐𝒓.
This season’s sweet potato course explores the potential of the humble Beauregard sweet potato (Ipomoea batatas). Abundant here in the Mid Atlantic and perfect for the cellar.
Roasted sweet potatoes are turned into a velvety puree with diced sweet potato folded in. Wrapped in marinated collard greens and gently steamed. Once cooled, the starch sets and the “mochi” develops a soft spring and slight chew.
The skins are dark roasted and smoked to form the base of a clean, earthy, smoky dashi style broth. Sweet potato juice is reduced with that broth and brushed over the roasted mochi as a glaze.
Beneath the bouncy morsels is a condiment of caramelized sweet potato, leeks, pickled collard stems, and pickled ramps from March 2025.
Finished with koji fermented turnips and marinated hand harvested sugar kelp.
Mitigate waste and you find incredible possibilities. One ingredient can tell many stories.
📸 🎥 squad @reylopezphoto_@khangplatesit
#koji #sustainablity #zerowaste #plants #sweetpotato
Grateful beyond words for the team at @oysteroysterdc .
I’m so freaking proud of each person in our kitchen. Everyone brings something unique and special to the table, and together they form something powerful, like Voltron…stronger as one.
The way this team moves, supports one another, and believes in the ethos and cuisine we have set forth is inspiring. There is not a doubt in my mind that we are producing some of the most thoughtful and consistent food our tiny but mighty kitchen has ever created.
Their dedication and heart mean everything to me. I will never take it for granted. You’re looking at the future of food right here !
ONE TEAM, ONE DREAM
Grilled lion’s mane and cabbage “kebabs” have been a stunner this season. Starting with my favorite lions mane from @sundreams_farm . The mushrooms are cooked twice before a long slow grilling…so are they thrice cooked ? The mushrooms are marinated in a blend of warming spices. The mushrooms are layered alternately with Napa cabbage, then grilled over Virginia hardwood and brushed with a rich tare made from the mushroom trim and the juices from the first cooking. To finish, they get a final brush of smoked kasha butter. Delicious.
