Chevy Chase’s anticipated seafood restaurant is ready to unveil its completed coastal look and a summer menu that celebrates more than local crabs.
Capital Crab & Seafood, the first standalone extension of restaurateur Tim Walsh’s truck-based catering company, opened with limited items and hours last month inside Arucola Osteria, his former Italian restaurant at 5534 Connecticut Avenue NW. The aging restaurant closed in March to flip into Capital Crab.
The reinvented, two-level space sports a beach-themed refresh that includes a salmon pink accents, murals of oysters and lighthouses, and sand-colored booths.
Here’s a look at the full summer menu, which goes live tomorrow:
Capital Crab and Seafood Summer 2019 by Anonymous S3C97Jx4 on Scribd
A two-hour crab feast ($44) includes corn, cole slaw, and hush puppies. Medium crabs by the dozen are $75, and the price rises to $125 for extra-large crustaceans. Despite this being a productive season for blue crabs, prices have still been high.
A “Fish Your Wish” section of the menu features salmon, trout, branzino, and swordfish prepared various ways (grilled, pan seared) over linguini, whole grain rice, or veggies. The fish comes slathered with sauces like lemon butter or pineapple teriyaki ($23). There’s also soft shell crab, oven roasted chicken, and Caesar salad that can be topped with seafood.
Starters include jumbo shrimp by the pound ($24.95) or a dozen oysters ($24). The majority of the seafood comes from the Chesapeake Bay or the Gulf of Mexico.
Walsh’s wife helped with the redesign, with artwork created by Annapolis artist Kim Hovell.
Hours are Monday to Friday, 5 p.m. to 10 p.m., and weekends from 12 p.m. to 10:30 p.m.