Because the house-made sweet potato rolls make a terrific seasonal slider. Chef Jeremiah Langhorne’s current menu offerings include soft shell crabs and a “fudge-sicle” sorbet dessert, made with coriander, lemon thyme, and black walnut.
What better way to celebrate warm weather than with a bevy of new favorites? Discover the latest (and greatest) in D.C. dining– from mouth-watering barbecue to a bona fide omakase sensation. The (food) world is your oyster.