The phrase “fried food” elicits images of greasy onion rings, mozzarella sticks, and other bowling alley/bar/carnival delights. But all fried food is not created equal, and a number of selections at CommonWealth Gastropub prove that fried can be downright refined.

We visited CommonWealth when it first opened, and late last year, Abigail Fellows joined the team as chef de cuisine. We were invited to check out a few of the new options she added to the menu, along with some old favorites.

Forget frickles (fried pickles), found at many other D.C. area restaurants. Instead, reach for CommonWealth’s crispy lemon fried olives. It’s addictively easy to munch the slightly salty fried treats, one after another. Or, to appease a slightly larger appetite, try the fried oysters. The crumbly, lightly fried outer layer balances the soft oyster on the inside, adding a satisfying crunch — and definitely make sure you dip them in the house-made tartar sauce.