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
Wicked Waffle
$$$$
1712 I St. NW
From savory sandwiches such as the Turkey Medley ($8.95) and the Croque Monsieur ($8.60) to staple desserts like the Nutella waffle ($7), Wicked Waffle redefines the classic breakfast food with an experimental menu sure to suit almost anyone. The restaurant often boasts of its butter and syrup-free menu, so this is a guilty pleasure you don’t have to feel so guilty about.
Musical Munchies
Bayou
$$$$
2519 Pennsylvania Ave. NW
This New Orleans-inspired spot offers soul food from acclaimed chef Rusty Holman and live music right here in the District. From seafood gumbo ($8.95) to Jambalaya ($19.85), Bayou allows you to take a trip down south without ever having to step on a plane. The restaurant hosts different bands of varying genres every Friday and Saturday.
Seafood Sanctuary
Pearl Dive Oyster Palace
$$$$
1612 14th St. NW
Pearl Dive Oyster Palace allows for upscale dining in a relaxed ambiance. The fusion menu has everything from fried shrimp po’boys ($15) to roasted French Duck ($23). Make sure to save room for dessert. The menu has both Dulce De Leche ($8) and Brazos River Bottom Pecan Pie ($8), sweet treats you definitely do not want to miss out on.
Trendy Treats
Captain Cookie and the Milk Man
$$$$
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.
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
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
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