![]() ![]() Tim Walsh, a 30-year restaurateur in the District, is taking DMV catering orders out of his Capital Crab truck. This Thursday (and every Thursday moving forwards)- we’ll be serving all-you can-eat-crabs, coleslaw + fries ! Make your reservations now space is extremely limited! #crabfeastĪ post shared by The Ugly Mug on at 3:16pm PDT New summer elixirs from the brewery crew include a “Beers” Knees and rum punch. Reserve a seat (indoor/outdoor service available) on Resy. Normal crab-picking hours resume at noon on Fridays, Saturdays, and Sundays, running through the duration of blue crab season. A new all-you-can-eat option every Thursday (market price/typically $60-$80) comes with slaw and fries from 4 p.m. Along with crabs by the dozen (medium, large, and jumbo), a Maryland-style seafood boil for two ($43) features crab, shrimp, clams, mussels, corn, cole slaw, and potatoes. Union Market is simultaneously hosting a cookout pop-up on its rooftop.Ĭapitol Hill beer-and-burger bars the Ugly Mug and Valor Brewpub just morphed into one place to pick Maryland blue crabs at the end of each week. Starting Friday, July 17, and running on Fridays and Saturdays through August 1, with seatings at 8 p.m. For non-crab pickers, Lucky Buns burgers and fried chicken sandwiches can be subbed in. Guests can wash down the messy meal with a la carte crushes and mudslides. Each $50 ticket (reserve here) covers bottomless crustaceans, corn, and Maryland fried chicken spiced with crab seasoning. native Alex McCoy, who worked at a now-closed Maryland crab house back in the day. The nighttime pop-up comes from Lucky Buns chef and D.C. ![]() Here’s a roundup of who’s selling crabs this season:įor a few weekends this summer, the patio outside Union Market will transform into the site of an all-you-can-eat, steamed-to-order Chesapeake crab feast for 50 seated guests at a time. And Lucky Buns chef Alex McCoy will soon show off his crustacean-steaming skills with the debut of a weekend crab feast outside of Union Market. Two sister bars on Barracks Row just flipped into a new crab-picking venture a few days a week, starting with an all-you-can-eat option on Thursdays. Now that limited patio and indoor seating is allowed, more crab-centric operations are coming to life this summer. While some seafood spots quickly hopped on takeout and delivery options, many pressed pause on the warm-weather tradition until COVID-19-related restrictions eased. The first day of April marked the official start of the Chesapeake Bay’s beloved blue crab season. ![]()
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