Trove’s walk-up truck window on Capitol Hill serves parfaits old school or new school in a collectible jar (customers can bring it back for a deposit if they don’t want to keep it). The old school version of each flavor may include some cookie crumbles in the mud pie or a biscuit in the strawberry shortcake; the new school involves twists like mochi cake and coconut tapioca. Each is delicious and affordable for a shareable portion.
At her lovely Wallingford restaurant, Rachel Yang shows off her ability to weave bold Korean flavors into damn near everything. A paper menu offers a la carte staples like green shakshouka, grits with Chinese sausage, and barbecue pork bao. Diners can also opt to partake in the buffet, which delivers an impressive selection based on a rotating theme like “classic flavors from Spain.” Even the cocktails successfully incorporate ingredients like makgeolli and black vinegar at brunch.