In the leafy enclave of Chevy Chase, Opal articulates a coastal American thesis through the lens of high-heat wood-firing. The open kitchen, anchored by a roaring hearth, produces ricotta dumplings of remarkable lightness, pan-seared until a delicate golden pellicle forms to contrast their creamy interior. A signature rainbow trout arrives with a lacquered skin, its mineral depth brightened by a lemon-dill beurre blanc and the earthy musk of forest mushrooms. Vegetable-forward plates, such as carrots roasted until their sugars caramelize, are elevated by the sharp tang of smoked feta and the aromatic lift of za’atar and sumac. The "Simple Supper" progression allows the chef to curate a family-style journey, where the scent of charred oak permeates every course. This is confident, technique-driven cooking that prioritizes the integrity of sustainable ingredients, culminating in a tiramisu ice cream that offers a sophisticated, textural play on the classic Italian finale.