A Hello From Tryst DC!
Tryst is turning 20 this year! We’ve been bringing people together over great food and drink in the nation’s capital for two decades.
Tryst stands in the center of the nation’s capital, in stark contrast to the suburban culture and coffee chains that proliferate the country. No, our silverware doesn’t always match and we don’t have 75 different kinds of pre-made caramel-nilla-frapp-a-ccino-supremas or 64 flavored vodka martinis. What we do have is outstanding, specialty coffee, craft cocktails, and a commitment to being the city’s ‘third place’. The Greeks have tavernas; the French have cafes. DC has Tryst – a place that helps define ourselves and the community.
Q: Fast-casual dining is often thought to be less healthy than home-cooking, but I’d disagree. What are some of the healthier options Tryst DC offers that diners can enjoy guilt-free?
Executive Chef Kevin Eckert: The thing that separates Tryst from other fast-casual restaurants is that we use small batch recipes and that nearly everything on the menu is cooked from scratch. Every day we are making soups, pesto, granola, and frying our own chips not to mention the daily selection of fresh baked goods. I believe that this makes a big difference in the result of the quality of the end product and allows our customers to eat guilt-free.
Q: I assume that with an eclectic menu, the drinks offered at Tryst DC are just as artfully crafted. Do you have a favorite drink you feel pairs well with the featured dish provided?
KE: We take our bartending and barista crafts very seriously. I like to eat the Chia Seed Pudding with a masala chai latte. Cinnamon and cardamom are naturally sweet flavors that taste amazing without the addition of a ton of sugar and I find that refreshing.
Q: What would you like our readers to know about food and nutrition?
KE: Balance is key. Diet is part of a healthy lifestyle. It should be easy to eat well every day but we shouldn’t feel guilty for enjoying things occasionally in moderation either.
Q: If you had to include one constant ingredient to every dish you created from here on forward, what would it be? Why that ingredient?
KE: Mung beans. I can’t get enough of them lately. They are packed in nutrition and versatile. They can be sprouted and eaten raw or sautéed, work great in stews especially with curry, and can be soaked and pureed and made into a dosa. Hard to go wrong.
Q: Coffee or tea?
KE: Both! It depends on the time of day. I will always start my day with a cup of hot coffee but as the day goes on I like to switch to tea, especially an iced green tea when I need an afternoon pick-me-up.
Some responses have been edited for length and/or clarity.
Tryst DC is located at the following location:
Tryst
LA Fitness North Bergen
Distance to closest LA Fitness: 1.8 miles to Washington DC – Connecticut Ave. LA Fitness
Tryst Chia Pudding
Ingredients
- 1 cup Chia Seeds
- 4 cups Almond Milk, unsweetened
- 2 tsp Vanilla Extract
- 3/4 cup Pure Maple Syrup
- 2 tsp Cinnamon, ground
Method
- Add all ingredients to a mixing bowl and whisk until combined.
- Refrigerate for at least 12 hours, stirring occasionally to prevent lumps.
- Portion into bowls and top with fresh berries, granola, banana and coconut flakes.
Featured Recipes
Heirloom Tomatoes & Stracciatella from etta
Award-winning Chef, Danny Grant of Chicago’s etta, shares a light and healthy recipe you can easily whip up just in time for your next summer potluck!
Sweet Potato and Black Bean Tacos from The Wild Cow
Chef Ryan Toll, of The Wild Cow, shares his vegan-friendly recipe with us for Sweet Potato and Black Beans Tacos. Whip this up quickly for tonight!
Tomato Avocado Salad with Poppy Seed Dressing from Water Grill
Chef Brian Okada of Water Grill shares his recipe for Tomato Avocado Salad with a light Poppy Seed Dressing. It's quick, it's easy, healthy and tasty!