We all love when a change of season brings new fresh ingredients to our plates. Unfortunately, as new ingredients arrive, old ingredients often disappear. Which is why you don’t want to miss these tasty summer menu items before they are no more.
Burrata & Heirloom Tomato Fritatta
Commissary’s burrata and heirloom tomato fritatta ($13) is a tasty baked egg dish with peppers, onions, herbs, arugula, heirloom tomatoes, and burrata. The herbs used in the dish come from the EatWell Natural Farm located in La Plata, Maryland. The dish is available daily during breakfast, lunch, and brunch.
Foie and Peaches
A visit to 701 Restaurant is a must for its foie gras and peaches ($18). This delightful starter is a foie gras mousse with pickled peaches, cocoa nib streusel, and hyssop. It is available during dinner service.
Grilled Watermelon Salad
Nothing says summer like watermelon, which is why Tabard Inn’s grilled watermelon salad ($15) needs to be on your dining agenda. It includes a mix of locally sourced red and yellow watermelon with fresh mint, extra virgin oil oil, balsamic, and manouri (a type of feta) cheese. It is available during lunch and dinner.
Yellow Tomato and Pineapple Gazpacho
Golden deliciousness is a great description for Equinox Restaurant’s yellow tomato and pineapple gazpacho ($15). Adding to its refreshing flavor are English cucumbers, Thai basil, and roasted sweet peppers. It is available during Vegan Brunch every Sunday as well as during weekday lunch.
Housemade Spring Pea Ricotta Ravioli
Roofers Union’s executive chef Jenn Flynn shows her amazing talent with her housemade spring pea ricotta ravioli ($24) that includes crispy Serrano ham, pea tendrils, mint, and delightful garlic cream sauce. You will find this dish on the dinner menu.
Near City Center, Bibiana’s executive chef Jake Addeo is turning heads with his Neri Pizza ($16). It includes a squid ink stained dough, topped with a rich romesco sauce, crispy calamari (sourced from Maryland and Rhode Island), and fresh arugula. This unique pizza is on the lunch menu.
Taking full advantage of soft shell crab season, Grillfish is offering the Crab Tower ($35). It is a soft shell crab (fried or pan seared) on top of a crab cake, over spinach and mashed potatoes, and topped with pineapple salsa. This awesome dish is available during dinner.
Sautéed Scallop, Sweet Corn, Radishes
Michel Richard’s Central is known for dishes that appear simple but are overflowing with wonderful flavor. That is certainly the case with its sautéed scallops ($29.50) served over a sweet corn puree and topped with radish. It is available during lunch and dinner.
Summer Berry Cobbler
Chef John Bennett at Myron Mixon’s Pitmaster Barbeque has proven that he is just as comfortable making yummy desserts as he is cooking up a mouthwatering whole hog. His summer berry cobbler ( $6) is made with fresh blackberries, blueberries, and a mixed berry coulis topped with vanilla ice cream.