Paper-covered communal tables set the scene for this seaside-style crabhouse in downtown Bethesda. Don’t waste time on side dishes or chatting up the sometimes grouchy servers: Steamed blue crabs with Old Bay are the stars here. Regulars know to call ahead and reserve them—ask for jumbos—because they sometimes run out.
-March, 2008
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
