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Grab Life by the Claws
Crab season has arrived, and we’re celebrating with a selection of dishes showcasing Maryland blue crab and soft shell crab. Sourced during their peak season and prepared with care, come and see for yourself what makes Maryland crab so special.
On the menu
You’ll find Maryland crab woven throughout our menus this summer. Available all day, our Maryland crab crumpet is a bite-sized celebration of crab, while brunch brings a not-to-be-missed crab tortilla.
At lunch, we’re serving a flavorful she-crab soup finished with green onion, Fresno chilli and crackers, alongside a limited-time crab roll, which will be stepping in for our lobster roll while crab season is at its peak.
For dinner, Maryland crab appears in crisp spring onion fritters served with saffron aioli, while soft shell crab takes centre stage in our house-made bao buns with kohlrabi slaw. Our newest addition to the dinner menu: conchiglie crab and tomato fondue.
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About our crabs
We use both Maryland blue crab and soft shell crab, sourced during their peak season from the Chesapeake Bay region.
Blue crabs are a celebrated native species, prized for their sweet flavour and tender meat; soft shell crabs are simply blue crabs that have recently moulted their shells, allowing the entire crab to be enjoyed. Rather than boiling, we steam our crabs to retain their natural flavour and texture.
By following the natural seasonality of Maryland crab, we’re able create flavourful and fresh dishes, aligned with our commitment to responsible sourcing.
Our values
Working with a carefully selected collective of fishermen, we supply responsibly caught fish and shellfish from the Potomac River and the surrounding mid-Atlantic area. All our meat and vegetables are locally sourced.
Our bar and restaurant is committed to being low-waste from initial build-out to packaging; everything has been designed with minimum environmental impact in mind.
Our Values