Where to Still Spot Soft Shell Crabs Around D.C.
"Tom Cunanan and Paolo Dungca’s fast-casual Filipino stall in the downtown outpost of the Block food hall tucks chicken-fried soft shell crab in a bright purple ube mantou (steamed bun), dressed with chili/crab-fat mayo, cilantro, hot honey, and cucumbers. Available Fridays through Sundays while they last. PogiBoy just got major props by Food & Wine, gracing the cover of their new “Innovators” issue." - Tierney Plumb