Rob Rubba's Michelin-starred Shaw restaurant runs a vegetable-and-oyster-forward menu that has quietly become one of the most influential dining experiences in DC — Rubba won the 2024 James Beard Best Chef Mid-Atlantic for it, and his obsession with sourcing from Mid-Atlantic farmers shows in every course. Sustainable, surprising, the rare fine-dining room where the absence of meat feels like a gain rather than a limitation.