Every week, Washingtonian Food Editor Jessica Sidman rehashes the latest news from Washington’s food and drink scene in a newsletter, which you can subscribe to here.
I don’t know about you, but I’ve totally been craving a lobster roll and fried clam bellies lately. Luckily, The Salt Line is bringing lots of New England classics to the waterfront area around Nationals Park just in time for summer. The restaurant, opening tomorrow, serves a seafood-heavy menu from chef Kyle Bailey, including some Nashville hot soft-shell crabs. And let’s not forget about those boozy slushies…
Interested in cider instead? The team behind Anxo Cidery recently opened a second tasting room and production facility in Brightwood Park. It’s the only site where you’ll be able to find all their funky, sour ciders in one place.
Thinking rosé? Here are three places to drink the pink wine outdoors this summer.
Fancy a nice cocktail? Jack Rose Dining Saloon owner Bill Thomas has revealed plans for The Imperial, a three-story American restaurant, cocktail bar, and rooftop destination coming to the intersection of 18th and Florida Ave., Northwest later this year. Thomas is looking to make it one of the “grandest spaces” in the city.
And that’s not all the drinking news! Stay tuned for Nocturne, an experimental cocktail bar that will be hidden in the basement of Sugar Shack in Shaw. The bar, opening mid-July, will serve “tapas-style” cocktails in flights. Yes, tapas-style cocktails are now a thing.
Also a thing: sushi doughnuts. These doughnut-shaped mounds of rice topped with raw fish have been an Instagram sensation for a while, but now you can also get them at Sushi-Zen in Arlington.
And while we’re on the topic of mashup foods, you might want to check out the pancake burger at Red Apron Burger Bar. It’s pretty much exactly what it sounds like plus American cheese, bacon, and a fried egg.
That’s all! Send questions and comments to email@example.com