3. Benne
While sesame seeds have long been called out in menu descriptions, restaurants are starting to highlight them by their West African name: benne. The trend follows the sourcing strategy of many of today’s chefs, who are seeking out heirloom ingredients like benne. Unlike overly processed commodity sesame seeds, benne imparts a more nutty flavor and whole-grain halo to dishes—as well as an ethnic connotation.
Menu sampler:
Crispy pig ears, pickled rhubarb, strawberries, fermented chili, escarole and benne
The Dabney
Washington, D.C.