New chefs and the early arrival of summer heat call for new menus that keep you sated and hydrated and this week, there are classic Sunday suppers, cocktails that will make you see RED, creamy, frozen “shaketails,” and rare sweets. And yes, there are crabs a plenty along with a catfish fry that’s good for the environment. If you need to get into shape, may we suggest a few forearm lifts? They’re easy to do, even if you’re a couch potato. Just firmly grasp your cocktail glass, lift it to your lips, sip, and place the glass back on the bar. Then repeat, at least ten times. This should put you in summer sipping shape.
Burger, Tap & Shake
Foggy Bottom fave Burger, Tap & Shake is known for their Burger-of-the Month series, but did you know you can also order “shaketails?” These potent shakes are slow churned daily from scratch, are served just below freezing to prevent “brain freeze,” and come spiked with a variety of potent flavors. Try the Talladega Nights made with Firefly Sweet Tea Vodka, homemade limoncello, vanilla ice cream, and lemon juice.
Beginning Saturday, May 30 and continuing every Saturday throughout the summer, DC Coast is hosting their weekly Summer Crab Fest Menu to celebrate the Chesapeake’s most famous crustacean. Available for dinner beginning 5:30 pm, this special four-course, family-style meal is $55 per person, and our crusty friend, both hard and soft shell, is the star of the menu. There are silky crab bisques and Andouille sausages, crabs dusted with panko flakes or cayenne, and crabs served with a buttery Hollandaise sauce and comforting side dishes. For the finale, choose from old fashioned Key lime pie.
What goes well with crab? Vodka martinis, and at DC Coast, you can have yours made with a choice of more than 100 selections or opt for the bar’s signature martini that celebrates the District: the K Street Martini, which is prepared with Yacht Club Vodka, white grape juice, and garnished with frozen grapes.
Macon Bistro & Larder
Lazy Sunday brunches get a lot of attention in D.C. but if you want to relax and beat the crowds, Macon Bistro & Larder is offering a Sunday Supper Series beginning June 7. Newly appointed chef de cuisine Jenna Pool has joined executive chef Daniel Singhofen and will be spearheading the special menu, which features a prix-fixe, three-course menu for $55 per person. Each dish pays respect to classic bourgeois dishes often served for traditional déjeuner suppers across France. Tantalizing choices include a classic Blanquette de Veau with baby peas and butter poached onions and potatoes or a rich, creamy hazelnut and strawberry Daquoise. Make your reservations online toute suite.
Pearl Dive Oyster Palace
When is it okay to over fish the local waters? When the invasive Blue Catfish threatens the Chesapeake Bay’s native blue crab, rockfish, and flounder. Pearl Dive Oyster Palace chef/owner Jeff Black has put a bounty on this nasty expat’s head and is offering a Bottomless Blue Catfish special every Friday beginning June 5. His Beat the Blues and Save the Bay special menu is available for $23 per person and includes crispy fried catfish served with a choice of spicy cole slaw or bacon braised collard greens, a side of hushpuppies, and a pint of local beer from Denizen’s Brewing Co. Do your part to save our bay and order this special from 11 am to 3 pm every Friday or at the bar on Fridays from 3 to 5 pm.
RareSweets chef/owner Meredith Tomason is an artist in sugar and she is now offering unique beverages to satisfy your sweet tooth and cool you down in the summer swelter. Sample her Cold Brewed Mocha, which is a combination of cold brewed chocolate and La Colombe cold brew, available straight, or sweet and milky; try the Cold Brewed Chocolate Float made with cold brewed chocolate, seltzer, and vanilla ice cream; or the classic Root Beer Float made with Thunder Beast Root Beer and vanilla ice cream.
Richard Sandoval Restaurants
Beginning Tuesday, June 1 and running until Tuesday, June 30, each of Richard Sandoval’s D.C. restaurants will participate in the global Eat (RED) Drink (RED) Campaign to fight AIDS. The aim is to raise $1,460, per restaurant, by selling special cocktails like El Centro’s Red & Smokey made with Mina Real Mezcal, chili ginger, and hibiscus; Masa 14’s Strawberry Lemonade made with vodka, fresh strawberry purée, and fresh lemon juice; Toro Toro’s La Bamba Punch made with Luxardo Cherry Liqueur, dark rum, triple sec, fresh lemon juice, cranberry, and sparkling wine; and Zengo’s Yuza Fresca made with Sobieski Citrus Vodka, lemon, strawberry purée, lemon, and sour mix.