June 29, 2017 | Feature
Raclette at Stable Between four and a dozen diners can enjoy a gloriously gooey get-together. Gather round the grill to melt squares of slightly nutty raclette cheese; dust on your choice of seasonings—curry is a surprising standout—and then scrape it all over your choice of boiled new potatoes, gherkins and pickled onions. 1324 H St. NE
Soft-shell Crab Dinner at HazelInspired by nachos, executive chef Rob Rubba uses five halved, tempura-fried crabs dusted with chili salt as chips. Then he layers on a ton of toppings—from fish sauce caramel amped with bird’s-eye chilies and fried garlic to Thai basil and spring radish. It’s served on a Lazy Susan to ensure sharing. 808 V St. NW
Smoking Shellfish Tower at Ocean Prime The skyscraper of seafood arrives at the table with a foggy haze cascading down its sides, courtesy of some dry ice hidden in its depths. Guests choose what they enjoy—from whole Maine lobster and shrimp cocktails to king crab legs and oysters. 1341 G St. NW
Uni Ceviche a la Indiana Jones at MinibarThe scene in Indiana Jones and the Temple of Doom when the whip-wielding hero is presented with monkey brains for dinner inspired this far-more-delicious dish. A hollowed-out rambutan (a Southeastern Asian fruit covered in soft spines) conceals sea urchin ceviche pepped with jicama and the grapelike flesh of the vessel in which it resides. 855 E St. NW
Wagyu Tomahawk Steak at Del Campo Weighing in at 3 pounds, this cut aims to impress. Before the meat is grilled and broiled, it’s brushed with dry aged-rendered fat to enhance the its nutty flavors. Afterward, the colossal cut rests in a smoke box with smoldering bundles of oregano, thyme and rosemary to give it a hazy, herbaceous accent. 777 I St. NW
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