ANNOUNCER: And now, Signature Dish, a WETA original series.

SETH: Today, on Signature Dish we're enjoying some standout seafood.

Oh, I can already smell some wonderful aroma.

VIKRAM: Well, we're cooking wonderful fish!

SETH: We'll begin with a favorite local delicacy.

BRANDON: It's all Maryland blue crab.

I would put it up against any crab, hands down.

SETH: Amen to that.

Before venturing out in search of a South American specialty.

DANNY: In Peru, we get an abundant amount of seafood.

SETH: That is just outrageously good.

And we'll enjoy the signature fish from a beloved DC institution.

VIKRAM: It's a nice, oily, buttery fish.

We've been having it on the menu since day one.

SETH: Wow.

I'm Seth Tillman, WETA producer and DC native, and I love good food!

That's why I'm traveling to restaurants across the DMV.

At each stop, looking for the one thing you just gotta try.

That Signature Dish.

My deep dive into the Washington area's abundance of seafood begins in DC on the border of Shaw and LeDroit Park.

It's here, at FishScale, that Chef Brandon Williams and his sister, Kristal, are serving up their unique specialty, the fish burger.

KRISTAL: So our father is a marine microbiologist and I remember when I was younger, oftentimes going out on the research vessels with him to collect water samples.

BRANDON: I used to see it as just a, a boat trip like going out on the boat and we would collect samples.

He would have us collect samples.

And it was really like there that I just learned about like the preciousness of the Chesapeake Bay.

KRISTAL: About a decade ago, our mother became a pescatarian.

And so one holiday, um, Fourth of July, we celebrate my mom's birthday.

My brother decided to come up with a gift of love and so he created the fish burger.

And so he got wild, sustainable red snapper, broke it down, crafted into a burger.

BRANDON: It wasn't as meticulous as we do it here but, um, it was a start.

And I just grinded up the fish and made a patty and I did maybe, maybe eight, ten, eight, nine, ten of 'em and I just know the family... KRISTAL: Devoured it.

BRANDON: Yeah, they did.

And she almost didn't get one.

When people usually think of burgers, they sometimes think of not good quality meat.

But we actually take wild-caught, sustainable fish, we take the skin off, we take the bones out, and we grind that into a premium burger.

We don't use any breadcrumbs, no fillers.

So I wanted to do something where each fish, you can taste the difference because every one is nuanced.

My whole plan was to try to get people to eat more fish.

Support the local economy, support fishermen, and preserve waters.

You know, if we could eat fish healthily then, I believe, we could do it in a sustainable way.

SETH: While FishScale sources wild-caught fish from around the globe, I'm heading there to try their signature dish which features an ingredient found much closer to home.

BRANDON: Couple shells... SETH: Brandon.

BRANDON: Hey, nice to meet you, Seth.

SETH: Nice to meet you as well.

Kristal.

KRISTAL: Hi, Seth.

How are you?

SETH: I'm doing well and, uh... KRISTAL: Pleasure to meet you.

SETH: I see you've got you got your hands full there with a lot of delicious looking crab.

KRISTAL: Yes.

I am actually picking all the shells out of the crab.

Glad I'm a tactile person 'cause it definitely helps.

SETH: Well, they haven't really invented a better way to get shells out of the crab meat.

KRISTAL: They have not.

I think that's gonna be my next new invention.

(laughs) SETH: Well, good luck on that.

And, uh, I, personally, love crab.

Uh, what are you guys making today?

BRANDON: So today, we're making our True Blue Maryland Crab Burger and that's our signature dish here at Fishscale.

SETH: Well, you know, I've had plenty of crab cakes in my day but I don't think I've ever had a crab burger.

What's that all about?

BRANDON: It's all Maryland blue crab.

We don't use any breadcrumbs or fillers so we like to say no cake in our crab cake, so we call it a burger.

SETH: If there's no filler, what are you gonna use to hold it all together?

BRANDON: So, we make a mousse out of shellfish.

Uh, we use lobster tails, we use scallops, and we use, uh, wild blue shrimp.

SETH: And this is the mousse right here?

BRANDON: Yes.

It took a lot of trial and error but I just got the right formula.

SETH: You almost had to be like a scientist to kinda come up with this invention?

BRANDON: Yes, like a mad scientist.

(laughs) KRISTAL: Yup, actually our dad is a marine biologist so I think he got a little bit of that scientific bug.

(laughs) SETH: Well, I'm glad you're applying it to food.

So how does this, uh, all get put together here?

BRANDON: So, uh, we have the jumbo lump crab meat.

SETH: And you gotta be a little more delicate with that 'cause you don't wanna be breaking up those nice beautiful chunks of crab meat there, right?

KRISTAL: Not at all.

Not at all.

BRANDON: So now, Kristal has mixed in the jumbo lump.

We will season it with a little bit of salt and pepper.

This is pink, uh, Himalayan salt.

SETH: Oh, nice.

BRANDON: Then a little bit of pepper in there.

And then I have the hardest task of all.

I have to quality assure, I could taste it and see if it's good.

(laughs) Oh my goodness, that's a, that's amazing.

SETH: Oh, man.

You're gonna offer me the jumbo lump, you're so kind.

BRANDON: Oh man.

SETH: Mmm.

BRANDON: I'll tell you, how can you, how can you improve on that?

It's just... SETH: There's just nothing like Maryland crab.

BRANDON: Yeah.

SETH: It's just the best.

BRANDON: I would put it up against any crab anywhere, hands down.

SETH: Amen to that.

BRANDON: Now, I'm gonna take the shellfish mousse and I fold it in gently.

You just kind of spread it over the top and then I just fold it in.

So you have to be really gentle with it, care, take care of it.

SETH: Doesn't even take too much of it for it all start to kind of bind together BRANDON: Yeah.

Yup.

Yup.

It's like a, almost like a paste that keeps everything together.

But it's, it's, it's flavor in the paste.

We actually are adding more seafood so... SETH: Right.

BRANDON: We're taking what God made and adding more of what God made so it's just like an abundance of flavor.

So now we're gonna form the patties.

So we're gonna take a ring mold.

It gives us that burger shape.

So we take a nice generous amount and we put it in the mold.

SETH: And I know, a lot of times, if I head out to a crab house, crabs are coming in from the Gulf Coast, the Carolinas.

Is it hard sourcing true Maryland crab?

KRISTAL: At times it can be but we've built up a really good relationship with the crab houses that, that we work with on the Eastern Shore.

SETH: Must be kind of fun to occasionally head out to the Eastern Shore just to, just to meet with the suppliers.

KRISTAL: Absolutely.

SETH: A little field trip.

KRISTAL: It is absolutely fun.

BRANDON: So, now that we have the patties formed, there's just one more step.

So let's walk over here and take it to the freezer.

SETH: Sounds good.

So you're gonna freeze the burgers, Chef?

BRANDON: Yes.

So the mousse helps bind it together but we just wanna add a little extra insurance with freezing it so it'll firm up.

So when we cook it, it doesn't fall apart.

SETH: Stays nice and together.

BRANDON: So, essentially, like a hockey puck.

SETH: A delicious hockey puck.

BRANDON: Yeah, yeah.

A delicious one.

So once it firms up in the freezer for about 30 minutes, we take it out.

We pan sear it in the hot pan.

Get it nice and caramelized.

And then we flip it, put it in the oven to cook it through so that shellfish mousse cooks.

So we have an olive oil bun that we get from a local bakery.

We lightly grill it on our hardwood charcoal grill.

And once that's done, we add our signature condiments on and then we just enjoy.

SETH: Brandon, Kristal, thank you guys so much for letting me come see how you put this crab burger together.

I'm just gonna dig in.

Guys, that is delicious.

(laughs) The flavor of the crab, just so simple, so buttery.

What's the relish that you put on the crab burger?

BRANDON: So it's a, it's a cucumber tomato relish we make in-house and we, uh, just use a little bit of apple cider vinegar.

The burger is just so unctuous that it helps kinda coat it with a little bit of acidity.

KRISTAL: And the great thing about it, the cucumber tomato relish, I love it, but when customers come in, they can pick any of our house-made condiments.

We have one from southeast Asia, the spicy sambal.

So if you wanted to add a kick to any of your burgers, that is absolutely a great choice.

SETH: If the crab's not enough for you, you wanna... KRISTAL: Exactly.

If you want a little kick to go along with your crab.

SETH: All right.

And you picked a pretty good area to be opening a fish burger restaurant.

BRANDON: Yes, um, the Mid-Atlantic area, we have just a bounty of seafood.

But we also have an array of fish coming from the, uh, west coast area, uh, down in the Florida Gulf.

So we really get a lot of fish that maybe a lot of people that come in, they don't see often or they haven't tried before.

So we like showing people a little bit something new and giving them a different option.

SETH: Well, I'm glad for the crab burger, you're sticking close to home.

Maryland crab, just one of my favorites.

And, Kristal, great job with the shells.

(laughs) This was clean and delicious.

KRISTAL: Yay.

SETH: Thank you guys so much.

BRANDON: Yeah.

Thank you.

♪ ♪ SETH: I'm next making my way deep into Virginia to Great Falls.

Just off Georgetown Pike, in a sprawling shopping center, is Pio Pio Peruvian Cuisine.

What began as a rotisserie chicken restaurant now features over a dozen varieties of authentic Peruvian ceviche.

DANNY: So I was born in Peru.

I lived in Lima, the capital.

Um, in Barranco which is right by the coast, right by the beach.

Moved here when I was almost eight years old.

I think I started loving food as a little kid.

You know, my mom was a great cook.

I learned to cook from her.

Peruvian cuisine is very diverse.

Obviously, it started with the Incas but as we got conquered by Spain, they brought, you know, spices, they brought different ingredients.

It's not only Spain, there's Africa, you know, and Asia, Japan, China, India.

What makes Peruvian cuisine unique is that we have three regions in the country.

So we have the rainforest, the mountains, the coast.

From the coast, obviously we get an abundant amount of seafood.

You know, it's very fresh.

What really holds Peruvian, you know, in my heart, obviously, I'm from Peru.

I love cooking it.

I love serving it.

I love sharing it.

So the fact that I'm able to share something that's, that's so special to me with everybody else is what I really love about our food.

Seth, welcome.

How are you?

SETH: I'm doing pretty well.

And, uh, I'm excited 'cause it looks like we're making some ceviche here today.

DANNY: We got everything on the table to make some Peruvian ceviche.

The lime, the salt, got the peppers, the fish the star, obviously.

SETH: Of course.

And so what kind of ceviche are you making today?

DANNY: So, today, I'm making the signature dish, the Mahi Mahi Avocado.

It's a ceviche that I came up with a couple years ago.

It has the classic elements.

So any Peruvian ceviche is gonna start with the peppers.

The classic always starts with the aji limo or the rocoto which is a, looks like a, a red pepper but it's really spicy.

It's not sweet at all.

It's really spicy.

The Mahi Mahi Avocado is gonna use the Peruvian yellow pepper, aji amarillo.

It's not as spicy, got a very distinct flavor as well but it's not commonly used in ceviche.

SETH: And these are all coming from Peru?

All these peppers?

DANNY: They're all coming from Peru.

If you don't have these, I mean, you could use jalapeño which would make an interesting ceviche but it's not gonna be a, a Peruvian ceviche.

SETH: Not a true Peruvian ceviche, all right.

Um, so how do you put this together here?

DANNY: So a lot of restaurants use tilapia.

We do as well.

But for this dish I felt that the mahi mahi, a fresh filet of mahi mahi, works well.

I like the firmness of it.

I'm gonna cut it in half.

So, in the old days, we would just take this, just chop it up in like thicker pieces.

So we like to cut the fish sashimi style.

So now that we have it sliced up, let's get a bowl.

Make sure it's cold.

Temperature in ceviche is really important.

SETH: Of course.

DANNY: Everything cold.

Cold fish, cold bowl.

SETH: I like it out here.

I like, I like that there's no stove, no oven.

It's nice and cool.

DANNY: All right.

Fish, simple.

Take some salt.

Gonna add the garlic.

Aji amarillo paste which is, obviously, yellow.

SETH: And this is the one that's gonna give it a little bit milder flavor?

DANNY: Correct.

Correct, correct.

And take some, uh, cilantro.

A good amount of cilantro.

First thing we're gonna do is just to mix this in real quick, okay?

Now the salt is really working the fish.

All right, so take lime, not lemon.

This right here is freshly squeezed.

SETH: And this is what's gonna do all the actual cooking magic.

DANNY: Correct.

Correct.

So, is there heat on that?

No, there's no heat.

(laughs) There's no fire.

Really, the lime kinda does the same thing heat does.

So it's breaking down the protein in the fish.

SETH: It seems like magic.

It doesn't really seem like it would actually work but I guess it does.

DANNY: If I take a, a raw piece and a cooked piece, you'll see the difference.

SETH: And don't get me wrong, I'll eat raw fish all day long.

(laughs) I just, uh, I'm just always amazed that lime juice can actually do the job of cooking fish.

DANNY: It, it's, it's really amazing.

But it, it honestly really works.

So now it's been sitting for a few minutes.

Um, I would say it's, you know, pretty cooked.

SETH: Ready to go.

DANNY: So we're gonna add two things.

Like I said, this is a different ceviche but it's still very classic, right?

So you wanna keep the Peruvian corn.

So you notice these things are really big.

SETH: Those are monsters.

DANNY: Little bit of onions.

This is a, um, leche de tigre.

It's gonna add a little more body to the ceviche.

And the last thing, the avocado.

And now, we're just gonna mix it in.

So it's gonna get really creamy because the avocado starts breaking down.

So...

It's perfect.

It's perfect.

It's ready to go.

Let's plate.

Got a bowl.

Take some lettuce.

Not everybody eats the lettuce but a true ceviche connoisseur will actually take the, what's left at the bottom, dip the lettuce in there, and just take a bite.

SETH: Get every last bite of that marinade you can.

DANNY: Oh yeah.

Oh yeah.

All right, we'll take this, set it here in the middle.

I'm gonna add the sweet potato, gonna add some cancha which gives it that crunch factor.

Put those microgreens on top.

And we're done.

SETH: That is beautiful, Chef.

DANNY: Ready to dig in?

SETH: Let's do it.

DANNY: Let's go.

SETH: All right.

Chef, thank you so much for showing me how you make this Mahi Mahi Avocado.

DANNY: Seth, thanks for the visit.

Um, as you know, we're a Peruvian restaurant.

What better way than a pisco sour cheer.

SETH: Hey, cheers to that.

Thank you.

DANNY: Salud.

SETH: Salud.

Delicious.

(laughs) So, Chef, I see a spoon sticking out of the plate but also a knife and fork.

How do I attack this thing?

DANNY: It's not a soup.

It could look like a soup in a bowl but it's not a soup.

The spoon is really left there for the very end.

You'll see that there's a little bit of juice, or leche de tigre, as it's called.

So you take the spoon and you drink.

SETH: All right, well I know we're not letting anything go to waste today.

DANNY: So if you got lucky, you got the avocado, the fish, some onions, maybe some corn.

But you can definitely taste the, um, the creaminess of the avocado.

SETH: Yeah, that's just outrageous.

(laughs) That is so good, Chef.

And I can even, even the avocado, that acidity from the marinade is starting to break that down as well a little bit too.

I gotta get a few pieces of that toasted corn as well.

DANNY: So you're, you're missing one thing.

The sweet potato, gotta try that.

SETH: Oh my goodness.

That fork just went through like a hot knife through butter.

(laughs) DANNY: You probably, um, taste a little bit of cinnamon?

SETH: It's like a pumpkin pie right there.

(laughs) Just a soft, delicious slice of pumpkin pie.

That's just a sweet potato?

DANNY: That's a sweet potato.

I did give you the cinnamon trick.

There's some other things we add to it.

SETH: And, uh, you know, with plenty of ceviches I've had that just blast you with heat, I like that it's almost a little creamier, a little more mild too.

DANNY: I felt like, with the avocado, it, it maybe didn't go well with a lot of heat.

But, don't get me wrong, you know, you want it spicy?

You get it spicy.

SETH: So this is more of the Peruvian peppers?

DANNY: Yeah.

I would try the, uh, I would try the rocoto.

SETH: That's the red pepper that, um... DANNY: That's the, the one that looks... SETH: Packs a surprising amount of heat?

DANNY: Yeah.

SETH: Mmm.

DANNY: That'll add some heat.

SETH: That will add some heat for sure.

And, Chef, you came to the US at a pretty young age, right?

DANNY: I was actually eight years old.

Went to school here and grew up here.

Cooking connected me to my roots.

And, of course, there's a big Peruvian community in northern Virginia.

It's surprising.

I mean, I get new Peruvians coming all the time.

And that was my goal.

Peruvians can be very picky, I'm sorry.

We love good food.

Um, but also, more importantly, introduce it to America.

And here in Great Falls, that's what we keep doing every day.

You know, we get people trying ceviche.

People that may be hesitant, they try it and they're like, "Wow, this is good."

SETH: It's legit.

Well, uh, thank you again so much, Chef, for showing me how you prepare this.

Such a delicious dish.

Hey, salud.

DANNY: Salud.

♪ ♪ SETH: For my last stop, I'm heading back to DC in the Penn Quarter district downtown to visit one of the city's most renowned restaurants.

Since it opened in 2007, Rasika has consistently drawn in scores of Washingtonians and visitors alike with its modern take on classic Indian dishes.

ASHOK: I was born in New Delhi and then I moved to London in my early 20s.

Since then, migrated to Washington DC, 1988 and I came here to open my first restaurant which was called The Bombay Club.

And, uh, still there, still thriving, still doing well.

But I really wanted to open a high end, uh, modern Indian cuisine restaurant.

SETH: To open the restaurant, Ashok teamed up with a chef he had first met back in London.

VIKRAM: I grew up in Mumbai.

I did my education there, went to catering school there, and, after a few years from there, I was sent to London.

And I was there for about 14 years.

I was at a restaurant called The Bombay Brasserie which Ashok opened as general manager.

ASHOK: Vikram was the chef after I'd left there.

And I would go back to London four or five times a year and I would always go back to the restaurant and he came to introduce himself that he's the new chef.

And it, I, I, very kind, gentle soul and he wanted to come and work with me.

VIKRAM: I think we wanted to create a restaurant that, where, where people would ex, experience the regional cuisine of India.

And taste the actual flavors of India.

ASHOK: We wanted to have modern music.

Have it just sort of a vibe when you walk into the restaurant, you feel great.

Even if you had a lousy day and then we, goal was to transport you in those two hours you spend with us and go away feeling, "wow".

SETH: Chef.

VIKRAM: Hey, Seth.

Good to see you.

SETH: Good to see you as well.

And wow.

Oh, I can already smell some wonderful aroma coming from this bowl.

What is this that you're making?

VIKRAM: Well, we cook you wonderful fish.

It's black cod.

It's a nice, oily, buttery fish you get it in the, uh, mostly from Alaska.

And we've been having it on the menu since day one.

SETH: Day one, nice.

And what's in the bowl right here?

VIKRAM: Well, it's the first marination for the black cod.

And we marinate with red wine vinegar, fennel seeds, and star anise and some ginger garlic paste.

SETH: Oh, no wonder it smells so good.

VIKRAM: Yeah.

I mean, the reason we use red wine vinegar is it's sli... it's less acidic than normal vinegar.

So it gives a very subtle acidity to the, to the dish.

SETH: And you said first marinade.

So there's gonna be a second marinade to this?

VIKRAM: Oh yeah.

All these ingredients.

They all go into the second marinade.

And we're gonna make it.

SETH: And what's gonna go into this marinade?

VIKRAM: Well let's... Full fat yogurt.

And here we have some ginger garlic paste.

That's equal parts of ginger, fresh ginger, and garlic.

Add some chili powder for a little spice, spice of life.

Some honey for sweetness.

SETH: Oh, nice.

VIKRAM: Put some chopped fresh dill.

Heavy cream.

And, of course, salt.

SETH: Of course.

VIKRAM: The last but not the least is, is the cheese.

SETH: The cheese?

VIKRAM: Yes.

SETH: Not something I would think of going in a fish marinade, and what kind of cheese is this?

VIKRAM: It's English cheddar.

SETH: Cheddar cheese?

VIKRAM: Yes.

SETH: In your signature black cod?

Wow.

VIKRAM: It's a nice sort of, um, uh, glaze and like a gratinée effect when you bake the fish.

SETH: I feel like the Italians would go crazy if they saw you mixing cheddar cheese with fish.

VIKRAM: Ah, that's what's in Indian recipe.

(laughs) So here's, we got the fish that was marinating in the red wine vinegar.

And we'll take it off and drain out all the vinegar and let's put it in the marinade.

SETH: All right.

The acid meets the fat.

VIKRAM: Yup.

SETH: And so how long is the fish gonna marinate in here for?

VIKRAM: At the restaurant we try and do it for 24 hours so all the flavors sort of permeate more into the fish.

SETH: Really seep in.

VIKRAM: But I already have some fish that was marinated for 24 hours.

SETH: Wow.

And, uh, it's amazing how much of the marinade you're leaving on here.

VIKRAM: True.

As I said, you know, we try and put the cheese on top so that when we bake the fish, it gives a nice gratinée look to it.

SETH: Oh, nice.

Almost like a crust on top.

VIKRAM: Uh-huh.

SETH: So, Chef, you're gonna bake this off in the oven.

VIKRAM: Yes, the oven is back there.

SETH: Let's check it out.

VIKRAM: And so we've got the black cod which has been marinating for awhile.

And we will put it in a hot oven at about 375 degrees.

And while the black cod is cooking we will make another popular dish at the restaurant which is palak chaat.

SETH: Is the, uh, the famous fried spinach dish I've heard so much about?

VIKRAM: It is.

SETH: Well, I guess every signature dish needs a, a signature side to go with it, so.

VIKRAM: True.

So we've got some baby spinach.

I've got a batter that's seasoned with chili powder, salt, turmeric that gives it a nice yellow color.

And you do not add too much of the batter.

Just enough to coat the leaves.

SETH: And you're just gonna drop this spinach right into the fryer?

VIKRAM: True.

It's a, it's in hot oil.

It's just like flash frying.

And once it's fried, we will dress it up.

And we will enjoy it with the black cod with Ashok.

SETH: Well, I can't wait.

I'll leave you to it, Chef.

VIKRAM: Thank you.

People generally have a misconception of Indian food in some ways being only chicken and lamb and vegetarian.

But the Indian coastline is so big, so there's an array of seafood available in India.

I mean, now as we're talking, like my mouth waters when I think of the different sort of fish that are in India.

ASHOK: In the south and in west, you know, people love seafood.

Now with, uh, airlines and transportation being easy, seafood is, you can eat in New Delhi.

But the goal here was to introduce more than what they were used to.

Indian food is so varied.

So people come to there and say, "Oh, I want a fish curry."

You can have a fish curry.

But what we created with the cod is wonderful fish.

And when it comes out and melts in your mouth.

And it has remained on the menu for the last 16, 17 years.

SETH: Guys, this looks wonderful.

I can't wait to give it a try.

That is so rich and flavorful.

With the sweetness of the honey and some of the spiciness as well.

That's really amazing.

VIKRAM: Thank you.

SETH: And I can see why you decided to leave a lot of that marinade on top, to give it that nice texture.

VIKRAM: That's all the cheese.

(laughs) SETH: Again, I never would have thought cheese on fish.

But it definitely works in this case.

VIKRAM: Yeah, it gives a nice color to it on top.

SETH: And what's, uh, what's the fish sitting on here?

VIKRAM: It's on a bed potatoes tossed with dill, cumin, ginger, and green chiles.

SETH: So flavorful.

And I love the presentation.

You're just letting the fish kind of shine through.

ASHOK: Showcase, yeah.

Yeah.

You've got to try the palak chaat.

Without palak chaat... SETH: The other, the other... ASHOK: Your visit to Rasika is not complete.

SETH: Something you've had a few times before.

ASHOK: Yeah.

VIKRAM: It's, it's been awhile now.

(laughs) SETH: Mmm.

That is just impossibly light and crispy.

You've got the honey in the fish.

You've got the sweetness of the tamarind and the yogurt on the palak chaat.

They play really nicely together.

VIKRAM: Thank you.

SETH: And so the black cod has been on the menu since day one.

How long after you guys opened did you know you had a hit on your hands?

ASHOK: I think in, in the first few months we knew black cod will be a great success.

And it is also a dish which is easier to introduce to the people who did not eat Indian food before because this doesn't have the overbearing spiciness and, and it's not a lot of sauce or gravy or curry in there.

SETH: Right.

ASHOK: So it, it's a way of introducing Indian cuisine to the non-Indian eaters.

SETH: And it's amazing to think that there was a time not that long ago that Indian food, fine dining, was just not something that went together.

ASHOK: So, when I opened my first restaurant, The Bombay Club, okay there were not many fine dining Indian restaurants.

And I did not open Rasika for, for 16 years after that.

It's very flattering to see all around fine dining Indian restaurants are coming up and they're doing their own thing.

We, we are very pleased and very humbled that we were able to introduce this to Washingtonian and beyond.

SETH: What a legacy.

Thank you guys so much.

ASHOK: Thank you.

SETH: This black cod was outstanding.

ASHOK: Thank you.

VIKRAM: Cheers.

SETH: Cheers.

♪ ♪ ♪ ♪ ANNOUNCER: To find out more about great food in the Washington metro area, visit weta.org/signaturedish.