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Supper Series at A Rake’s Progress: Oyster Oyster

September 3, 2019, 6:00pm - 11:00pm

A Rake’s Progress at the LINE DC

Executive Chef Opie Crooks of A Rake’s Progress is teaming up with Chef Rob Rubba (of the forthcoming Oyster Oyster, opening fall 2019) for the latest installment of the collaborative Supper Series.

Join A Rake’s Progress on Tuesday, September 3rd for a plant-centric tasting menu that showcases the commitment to Mid-Atlantic sourcing of A Rake’s Progress alongside Oyster Oyster’s exploration and celebration of seasonal and sustainable vegetable cookery. The menu includes Smoked Oyster Gribiche with Tomatoes and Onion Crunch, Fire Roasted Oyster Mushroom with Garlicky Beans and Fig Leaf Oil, and Corn Porridge Bread with Pickled Marigold Glaze, Grated Sheppard’s Basket Cheese and Benne Miso Dip.

This is plant and oyster-centric tasting menu, with vegetarian and vegan options available.

Reserve here.


Set to be one of 2019’s most exciting restaurant openings from the acclaimed culinary trio, restaurateur Max Kuller, Chef Rob Rubba, and Barman Adam Bernbach, Oyster Oyster is a sustainability minded restaurant rooted in seasonal vegetable cookery and oysters. The beverage program is equally focused on biodynamics, sustainability and natural practices to round out the plant centric menu.