The fields of the Mid-Atlantic come alive in the summer. Chefs – and diners – wait for this time all year: tomatoes hang heavily on their vines, zucchinis grow almost visibly under their broad leaves, blue claw crabs poke their heads out of the mud, and cows fatten themselves on sweet clover.
The Capital foodshed’s finest restaurants – and we mean that not in the white-tablecloth-and-tie sense, but in the way they source and treat their ingredients (and farmers!) – come alive too, crafting menus that reflect the best of what the Earth puts forth every day. The menus may change to reflect the best of what farmers bring to their doors, but the sensibility remains the same: fresh, local, sustainable… and happily for all of us, utterly delicious.
Here’s a look at what a clutch of chefs have in store for their lucky guests this summer. Make a reservation, and let our farmers and chefs know you care about what’s on your plate, and how it got there.