It’s the start of crab season around DC. Here’s where to find soft-shells—the Mid-Atlantic and Southern delicacy is typically available in late spring through early fall.
Drop by the modern Korean restaurant at brunch for chef Angel Barreto’s soft shell crab juk (think a Korean version of grits). A hearty bowl comes filled with creamy Anson Mills rice porridge, sesame, soy, shiitake mushrooms, garlic chives, spring onions, and chili oil—all crowned with a crispy crab.