Bowl options at the counter include a “Columbia Road” dish that represents two of D.C.’s largest immigrant populations with ingredients from Ethiopia and El Salvador. The bowl, named after the Adams Morgan street that was once a haven for expats of both countries, combines spice-rubbed steak, lentils, and roasted tomatoes with corn, onions, peppers, seasoned potatoes, pickled loroco flower buds, Salvadoran cheese, tortilla chips, and alguashte vinegar seasoning. A “Filipino Rice And Grains” bowl, which draws from the Philippines and Sub-Saharan Africa, includes adobo-spiced chicken, orange coconut rice, cauliflower, toasted quinoa, jalapeno peppers, and pickled banana. While developing the menu, Limardo researched D.C. immigration and population patterns, then looked back on history to determine where certain ingredients originated.