What To Eat

D.C. is a great city for any foodie, so check out some of the best spots to eat in the District and some refreshing summer recipes.

Breakfast Bite

ALEXANDER BROWN/THE HOYA

ALEXANDER BROWN/THE HOYA

Wicked Waffle
$$$$
1712 I St. NW

From savory sandwiches such as the Turkey Medley ($8.95) and the Croque Monsieur ($8.60) to staple desserts like the Nutella waffle ($7), Wicked Waffle redefines the classic breakfast food with an experimental menu sure to suit almost anyone. The restaurant often boasts of its butter and syrup-free menu, so this is a guilty pleasure you don’t have to feel so guilty about.

Musical Munchies

EVERY BAR IN DC

EVERY BAR IN DC

Bayou
$$$$
2519 Pennsylvania Ave. NW

This New Orleans-inspired spot offers soul food from acclaimed chef Rusty Holman and live music right here in the District. From seafood gumbo ($8.95) to Jambalaya ($19.85), Bayou allows you to take a trip down south without ever having to step on a plane. The restaurant hosts different bands of varying genres every Friday and Saturday.

Seafood Sanctuary

HUNGRY TRAVELS

HUNGRY TRAVELS

Pearl Dive Oyster Palace
$$$$
1612 14th St. NW

Pearl Dive Oyster Palace allows for upscale dining in a relaxed ambiance. The fusion menu has everything from fried shrimp po’boys ($15) to roasted French Duck ($23). Make sure to save room for dessert. The menu has both Dulce De Leche ($8) and Brazos River Bottom Pecan Pie ($8), sweet treats you definitely do not want to miss out on.

Trendy Treats

ALEXANDER BROWN/THE HOYA

ALEXANDER BROWN/THE HOYA

Captain Cookie and the Milk Man
$$$$
Locations vary

Though the District has no shortage of food trucks, it is rare to find one that exclusively serves dessert. With a variety of cookies great enough to satisfy anyone’s sweet tooth, Captain Cookie and the Milk Man should definitely be on your food truck radar.

RACHEL RAY MAG

RACHEL RAY MAG

Fish Tacos With Salsa

1 pound halibut
Juice from 2 limes
11 ounce can of whole tomatillos, drained
4 small zucchinis — peeled,
seeded and cut into small
cubes
1/4 cup chopped cilantro
leaves and stems
2 1/2 teaspoons coarse salt
8 6-inch corn tortillas
2 tablespoons chili powder
1/4 teaspoon cayenne
pepper, or to taste
1 tablespoon extra-virgin
olive oil
1 Hass avocado, peeled and
thinly sliced

Preheat the oven to 225 degrees. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes. Squeeze the juice and flesh from the tomatillos, one at a time, into a medium bowl. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss. Spread the tortillas on two baking sheets and warm in the oven for about 10 minutes. In a small bowl, combine the chili powder, cayenne pepper and one-half teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about four minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices. rachelraymag.com

DELISH

DELISH

Strawberry Punch

3 fresh strawberries
3 slice canned pineapple
0.50 oz. pineapple syrup
from the can
0.25 oz. lime juice
0.25 oz. simple syrup
(dissolve one part sugar
in one part boiling
water; let cool)
2 oz. white rum

Muddle fruit. Pour over ice with other ingredients; shake. Garnish with fruit. delish.com

MARTHA STEWART

MARTHA STEWART

Orange and Avocado Salad

3 navel oranges
2 tablespoons white-wine
vinegar
2 tablespoons olive oil
Coarse salt and freshly ground
pepper
1 large head of red leaf
lettuce, torn
1 avocado, thinly sliced
6 to 8 radishes, cut into
wedges

Cut off ends of oranges; using a paring knife, remove peel, pith and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments. Add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out three tablespoons juice; reserve remaining juice for another use. In a small bowl, whisk together reserved orange juice, vinegar and olive oil; season with salt and pepper. To the bowl with the oranges, add lettuce, avocado and radishes. Toss with dressing, and serve immediately.
marthastewart.com

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