Chef Clay Greenberg and Paul Cercone opened SILO in 2012, and their contemporary farm-to-table eatery became quickly embraced by the Germantown neighborhood—and beyond. In designing the menu, seasonality is ever at the forefront for the SILO team. And for their vegetarian plate, they push it further. It’s also vegan and gluten free.
Lately, that special plate has had nutrient-dense sorghum seed at its base. “When boiled, they're kind of nutty and eat like wheat berries,” explains Greenberg. “And when you sauté the seeds, they pop, like mini-popcorn.”
Summer vegetables—heirloom tomatoes, okra, squash— get a beautiful char before being placed on the sorghum seed “couscous.” Greenberg likes to garnish the plate with dandelion flowers, pickled red onions and that beguiling popped sorghum seed. (Nancy Vienneau, Vegetable Plates We Love)