Where to Spot Soft Shell Crabs Around D.C.
"Chef Todd Gray looks forward to putting the well-sourced delicacy on menus every spring. This year is especially significant; the seasonal American stalwart just turned 25 and recently relocated to fresh downtown digs. The milestone calls for a special soft shell crab presentation. The semolina-dusted crustacean comes with minted cucumber tzatziki, warm pita, and pickled Vidalia onions ($24). A five-course spring tasting menu debuted May 7 with meat-free favorites like heirloom “beet” Wellington with trumpet mushrooms and pickled ramps and lemon bundt cake with Southern strawberries. Reserve via OpenTable." - Tierney Plumb
