Wave those legs in the air like you just don’t care: tempura soft shell crab with watermelon radish and celery at BRABO (Alicia Mazzara).
Dish of the Week: Soft shell crabs
Where: BRABO, Menu MBK, The Source
For crab lovers, late spring marks the start of the most wonderful time of the year. Blue crabs all over the Atlantic are shedding their hard exoskeletons, leaving them soft and ready to be consumed whole. If you’ve ever been frustrated by the sloppy and slow process of cracking open a blue crab coated in enough Old Bay to sting your fingers, now is the time to get your hands on some soft shells. Sautéed in butter, roasted, or deep fried, these crustaceans are lightly crisp on the outside, yielding sweet meat and a fabulously juicy center. Look for them on special at local restaurants or at your fish market over the next few months.
Softies have already been sighted on a number of seasonal menus. BRABO (1600 King Street) in Alexandria is featuring them on their tasting menu, but these deep-fried beauties can also be ordered a la carte as well. A drizzle of gazpacho plays up the crab’s natural sweetness, and a light tempura batter ensures that every inch is nice and crispy. Menu MBK (405 8th Street NW) is also frying up soft shell crabs, pairing them with a cabbage slaw and black sesame aioli. Think of those crispy little legs as the best pair of fries you’ve ever dipped in fancy mayo. And at The Source (575 Pennsylvania Avenue NW), the soft shells channel the flavors of China with a dose of heat and a tingly punch from Sichuan peppercorns. Soft shell crabs will be in season until September, so expect to see more of these oceanic treats as the weather gets warmer.
Small Bites
Bagels are soooo much better in New York
Are you missing the perfect balance of crisp and chewy that is a New York bagel? This weekend and the next, you’ll be able to get a taste of NYC without getting on a bus for four hours. Cork Market (1805 14th Street NW) will be playing host to Bullfrog Bagels, the brainchild of former Tabard Inn general manager Jeremiah Cohen. You’ll be able to purchase Cohen’s hand-rolled bagels (in plain, sesame, poppy, onion, everything varieties), as well as bialys and spreads like citrus goat cheese and scallion and smoked salmon cream cheese until supplies run out. To ensure your bagel fix, call 202-265-2674 or email info@CorkDC.com to place a pre-order for pick-up.
Sandoval’s summertime sushi
Masa 14 (1825 14th Street NW) is introducing sushi and Japanese-inspired dishes to its Latin-Asian inspired menu. Starting June 1, the nightly sushi menu will include dishes such as Spicy Tuna Nachos, Scorpion Rolls, Kimchee-Miso Soup and Golden Eel Rolls (prices ranging from $5 – $14 each). Other new additions include Korean Spiced White Tuna, Salmon and Hamachi Ceviche and Pork Belly al Carbon (prices ranging from $9 – $14). —Ashley Wetzel
Oval Room revamp
Ahead of its 20th birthday this fall, the Oval Room (800 Connecticut Avenue NW) will be shutting its doors on June 30th to undergo a complete renovation. Restauranteur Ashok Bajaj says the Oval Room will be headed in a “fresh new direction” with a redesigned menu and decor. During the month of June, you can enjoy some of Executive Chef Tony Conte’s most popular past dishes as a two-course lunch ($25) or a three-course dinner ($50). — Ashley Wetzel
Your Monday nights in June are booked
What better way to kick off your week than with a series of Monday night wine classes at Flight (777 6th Street NW)? Co-owner and sommelier Swati Bose hosts the $35 class which includes three wines and paired bites. Classes are limited to 15 people and you can place your reservations via email at info@flightdc.com or call 202-864-6445. — Ashley Wetzel
