Elizabeth Petty at her restaurant, Elizabeth's Gone Raw. (by Scott Suchman/For the Washington Post)

A flax seed flatbread with shaved fennel and olive tapenade is an early course success. (by Scott Suchman/For the Washington Post)

The Coconut-Cilantro Wrap at Elizabeth's Gone Raw “would look at home in an upscale Asian restaurant.” (by Scott Suchman/For the Washington Post) (Scott Suchman/FOR THE WASHINGTON POST)