Chefs Jeff Tunks and Matt Kuhn are taking Washington, D.C. diners on a summer culinary voyage during their three-month Coast-to-Coast summer dinner series at DC Coast. A new four-course meal is offered each month for $55 per person or $75 with wine.
The celebration of the Pacific, Mid-Atlantic, and Gulf coasts is served Thursday through Sunday. The West Coast and the Pacific will be feted in June, with chilled Olympia oysters with cucumber, salmon roe, and fennel pollen, and grilled king salmon with tatsoi, morels, and a cioppino-shellfish broth.
The Gulf Coast-themed July menu includes fritto misto with oysters, shrimp, crawfish, bread-and-butter pickles, and spicy Creole mustard, as well as pan-roasted snapper with rich grits and Tasso ham.
The summer series ends in August with a duo of Mid-Atlantic favorites — fried Chesapeake oysters partnered with a sweet corn bacon salad and tomato-basil aioli, and pan-seared skate with corn polenta, sungold tomatoes, arugula, and brown butter.