Washington D.C.'s vibrant dining scene just got a little more intimate, a little more local, and a whole lot more delicious. Tucked away in Brightwood Park, Poplar is not your typical restaurant. With a mere 24 seats and a constantly evolving menu dictated by the whims of nature and the talents of a forager-chef, Poplar offers a truly unique dining experience. This isn't just farm-to-table; it's practically forest-to-table.
A Labor of Love, Crafted with Local Flavor
Poplar is the brainchild of three passionate individuals: interior designer Cerrissa Fitz, Anxo Cider's Sam Fitz, and chef-forager Iulian Fortu. This trio has poured their hearts and souls into creating a space that feels both sophisticated and welcoming, a neighborhood haven where you can experience the best of D.C.'s culinary scene without venturing downtown.
Cerrissa Fitz, a hospitality veteran with a keen eye for design, oversees the dining room, ensuring every detail is perfect, right down to bussing tables herself. Sam Fitz, co-founder of Anxo Cider, curates the cider-centric bar, offering a perfect complement to Fortu's innovative dishes. And at the heart of it all is Iulian Fortu, the culinary mastermind who forages the very ingredients that grace your plate.
Beyond Farm-to-Table: A Forager's Dream
Forget the tired "farm-to-table" label. Poplar takes local sourcing to a whole new level. Fortu, who runs his own foraging business, Arcadia Venture, already supplies ingredients to some of D.C.'s most acclaimed restaurants, including Oyster Oyster, Reverie, and Jont. Now, he's bringing his expertise and passion directly to Poplar.
"I hate to sound cliche and say farm-to-table, but we really are going to be farm-to-table," says Cerrissa Fitz. Fortu's vegetable-centric menu, featuring around half a dozen dishes, showcases the bounty of the surrounding forests and farms. Even the sourdough bread, from Manifest Bakery, is served with house-made cultured butter crafted weekly with local cream. Transparency is key here; Fortu is committed to using only sustainably sourced ingredients, even going so far as to use vegetable scraps to feed a friend's pigs, minimizing waste at every turn.
A Menu as Dynamic as the Forest Floor
Poplar's menu is a testament to Fortu's creativity and deep connection to the natural world. Inspired by the Tulip Poplar trees that provide shelter for mushrooms in local forests, the opening menu features a celebration of these earthy delights. Imagine a wild mushroom paella for two, or a grilled lion's mane mushroom "steak" marinated in beet juice, red wine, and spices. Even dessert is an adventure, with a mushroom-shaped panna cotta infused with candy caps and porcinis, served with a chocolate-porcini crumble "soil" and foraged cherry garnish.
Other standout dishes include a sunchoke soup with pickled Asian pear and crispy fried sunchokes, and butterflied Virginia trout glazed with paw-paw barbecue sauce. Everything is cooked to perfection in the restaurant's Marra Forni pizza oven, a relic from a previous tenant.
Cider, Wine, and Community
The drink menu, curated by Sam Fitz, features a selection of Anxo's renowned dry, naturally fermented ciders, along with imported wines and, soon, draft cocktails. The intimate space, designed by Cerrissa Fitz, blends the building's historic charm with modern touches, creating a warm and inviting atmosphere. A communal table encourages interaction and fosters a sense of community.
A Tribute to Family and Food
For Cerrissa Fitz, Poplar is more than just a restaurant; it's a tribute to her grandfather, who immigrated from China and taught her valuable life lessons through the art of cooking. "This restaurant is a nod to him," she says. "I wish he could have lived to see me own a place of my own, but I know he would be proud."
Experience the Magic of Poplar
Reservations for Poplar open every Tuesday, beginning February 11th. Don't miss your chance to experience this truly special restaurant. It's not just a meal; it's a journey through the flavors of the region, a celebration of community, and a testament to the power of passion and dedication.