1440 8th St NW

After two years in the making, Chef Rob Rubba and Max Kuller have finally launched their new sustainable dining concept: Oyster Oyster. The vegetarian-friendly restaurant, which strategically chose its name as it references bivalves and mushrooms, is currently debuting with takeout menu only. Consequently, Oyster Oyster does not offer any land animal dishes mainly focuses on oysters and veggies. The to-go menu specifically offers diners a high-end tasting menu along with a weekly pop up dish each Wednesday. Dinners are priced at $65/pp and can be found here. In relation to their theme of sustainability, the new spot is also serving organic and biodynamic wines. www.oysteroysterdc.com