According to the restaurant, the first dinner will take place on June 14. Tickets will be available through Brown Paper Tickets (look for the link on the Back Forty website) and will go on sale on June 8 at 10 a.m. We’ve been advised they’ll likely sell out within minutes, so mark your calendars. As in years past, $40 will get you a mess of spiced blue crabs and seasonal sides like buttery potatoes and string beans and, later in the summer, corn on the cob. There will also be dessert and $15 pitchers of Sixpoint’s Crisp Lager.
In the meantime, Callinectes sapidus fans can sate their appetites at LTO and the Mermaid Inns and Mermaid Oyster Bar. From Sunday, May 29, through Tuesday, May 31, all three Mermaids will launch their Crab Boil menu, which will subsequently be available every Tuesday throughout the summer. In addition to a bucket of Maryland blues, $24 procures cornbread, red bliss potatoes, and grilled corn on the cob. And, like at Back Forty, the restaurants will provide mallets and bibs, the latter of which will preserve your clothing if not your dignity.
Over at LTO, Eddie Huang will take over the kitchen from Leah Cohen with the latest installment of his Fresh Off the Boat dinners. The four-course family-style meal (which will set you back $88) includes both Shanghai Steamed Blue Crabs and DMV Steamed Blue Crabs.
It’s inspired, Huang has explained, by the “Chinese South,” and as such will feature cultural mash-ups like fried oyster Po’ Baos with pâté, Chino Boudin sausage, and Hunan corn kernels with leeks and ham hock. You can wander on over to Eater to behold the full menu.
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