At Henrietta Red, Germantown’s newest restaurant, the focus is bright, clean flavors of the ocean and the earth. Oysters are shucked and wood roasted; field peas, sunflower tahini, sprouts and sunchoke chips top toast; carrots are roasted and laid atop yogurt; cauliflower is treated as a steak and topped with pistachio aillade; and mushrooms make for a mouthwatering risotto. The combinations are far from banal, and the options anything but boring.
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originally published on styleblueprint.com
