"Isla's wide-ranging, small plate-centric menu infuses island flavors from Japan, the Mediterranean, the Caribbean, and beyond. Murdock says one of her favorite dishes is a snapper crudo with passionfruit ponzu, culantro oil ("the tropical sister of cilantro"), and fried wakame seaweed. Another melange of influences: lamb tartare with green seasoning-an herby staple throughout the Caribbean-plus sweet potato crema, pickled pearl onions, and chives."
"The centerpiece of the open kitchen is a wood-fired hearth, which infuses smoky flavor throughout the menu. Bara, a Trinidadian flatbread, is grilled and served three different ways, including with channa (a chickpea curry) and whipped labneh or curried goat and pomme puree. Larger plates from the grill include a bone-in pork chop with crab butter and kuchella (a spicy Trinidadian relish made of green mangoes and peppers)."
""Here's this lady that would never have imagined that her recipe would be used in such a way, but I think it's so special to see that Black and Brown food can be presented on a global level and on the same stage as many others," Murdock says."
Chef Lonie Murdock and husband Darren Hinds open Isla in downtown DC as a chic, island-inspired fine-dining restaurant. The menu emphasizes small plates that combine flavors from islands worldwide, including Japan, the Mediterranean, and the Caribbean. Signature dishes include snapper crudo with passionfruit ponzu and culantro oil, lamb tartare with Caribbean green seasoning and sweet potato crema, and roasted pumpkin gnocchi with smoked jerk beef ragu. A wood-fired hearth imparts smoky, charred flavors across grilled items and bara preparations. A luxe cocktail lounge called Goodlove will open nearby with rum-forward drinks and nightly DJs.
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