Poplar, a 24-seat restaurant in Brightwood Park, breaks away from the trend of large dining groups dominating DC's food scene. Managed by Cerrissa Fitz and her partner Sam, Poplar emphasizes a small, weekly changing menu crafted by chef Iulian Fortu, who sources local crops and forages ingredients. The restaurant's commitment to sustainability is evident in its low-waste policies and the sourcing of all ingredients transparently. The menu highlights creative mushroom dishes and sourdough made from locally sourced cream, encapsulating a genuine farm-to-table philosophy.
"I wanted a place up here that felt like you were going downtown without having to go downtown," says Cerrissa Fitz.
"I hate to sound cliche and say farm-to-table, but we really are going to be farm-to-table," says Cerrissa.
"I'm not going to do any sort of commercial commodity meats or fish. Everything's going to be like transparent sourcing," says Fortu.
The name Poplar comes from Tulip Poplar trees, which are among the tallest in local forests and provide canopy for mushrooms-and morels in particular-to thrive.
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