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Restaurants

 
 

The following restaurants are actively serving RescueDishes. Each highlighted dish or drink makes use of an ingredient many people assume is waste and creates an innovative dining experience along the way.  Check them out!

 
 
Broccoli tots and pickled cabbage butts, spotted on the Dupont Circle RescueDish Walking Tour. Photo by  Eleni Maltagliati

Broccoli tots and pickled cabbage butts, spotted on the Dupont Circle RescueDish Walking Tour. Photo by Eleni Maltagliati

Teaism

As far as we’re aware, Teaism was the first restaurant in DC to actively promote its use of “trash”ingredients. Today, an entire section of the menu is dubbed “Trash or Treasure,” including:

  • Broccoli stem tots – You’ll find broccoli florets in a number of Teaism dishes, but the stems are saved for these famous, cheesy tots.

  • Pickled cabbage “butts” – Teaism’s Japanese cabbage pancake is divine, but doesn’t make use of the tough ends. Enter “pickled cabbage butts,” which are softened and flavored in a spicy brine.

  • Seared salmon belly with pickled collard stems – Salmon belly, while popular in Japan, is often thrown away in the U.S. because it’s rather fatty. This dish serves a small portion of belly, which is complemented by collard stems, that have been pickled in a brine made with herb stems.


equinox

We’re so excited to share that Equinox is in the midst of going zero waste. Next time you’re there, make sure to check out some of their waste-reducing drinks, like…

  • Limoncello. The Equinox bar juices a lot of lemons, which means lots of leftover husks. Rather than throw them away, they’re thrown into a sous vide machine, which with the addition of alcohol and sugar, can transform them into limoncello in just two hours.

Lemon peel limoncello by Equinox. Photo by  Eleni Maltagliati

Lemon peel limoncello by Equinox. Photo by Eleni Maltagliati


Imperfect apples destined to become ANXO cider. Photo courtesy of ANXO

Imperfect apples destined to become ANXO cider. Photo courtesy of ANXO

ANXO

  • Cider – Certain ciders are made from apples that ANXO forages from local orchards; others are made from crab apples grown on trees right in DC backyards. You can also bring your own surplus apples and they’ll put them to work!

  • Croquettas – These gooey Spanish appetizers often provide a home for whatever delicious combination of odds and ends are left in the ANXO kitchen.  


chaia

  • Green rice – The green color comes from a wonderfully resourceful place. After using cilantro leaves as a garnish, Chaia blends their stems into a pesto that completes this signature dish.

  • Green salad – Some of Chaia’s tacos come topped with cilantro-lime jalapeños. The leftover brine helps make a perfect dressing for their salad.

The secret ingredient in Chaia’s green rice is a pesto made from herb stems. Photo by  Amanda Joy Photographics

The secret ingredient in Chaia’s green rice is a pesto made from herb stems. Photo by Amanda Joy Photographics

As chefs, we are frontrunners in food trends, so if we can get people to come in and try otherwise “trashed” food then that’s a win for everyone.
— Chef Todd Gray & Ellen Kassoff Co-Owner, Equinox Restaurant, est 1999

 Friends of RescueDish

RescueDish is proud to have partnered with the following businesses on past events:

Beefsteak | Firefly | Little Red Fox | Little Sesame | Lupo Verde | ReGrained | Santa Rosa Taqueria | The Sheppard | We the Pizza

 

Eat More

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