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Capitol Hill’s Luxe New Steakhouse Opens with $45 Crabcakes

Harvest Tide Steakhouse moves into the Acqua al 2 space with lots of options for dry-aged beef

A browned steak on a plate.
A bone-in ribeye from Harvest Tide in Eastern Market.
Harvest Tide Capitol Hill/Facebook

Harvest Tide Steakhouse, a family-owned brand from Delaware, opened its first D.C. location last week in the storied Capitol Hill space that housed Italian standby Acqua al 2.

The D.C. menu at Harvest Tide (212 Seventh Street SE). resembles the original, which opened blocks away from the beach in Lewes in 2019. Customers can expect to find dry-aged USDA prime steaks, seafood, bourbon, and wine, with 150 seats and a 20-seat patio. Sea salt-seasoned meats are aged for at least 21 days in a humidity-controlled locker. That includes include filet mignon, center cut top sirloin, ribeye, and New York strip ($39 to $60), each served alongside a whipped tower of truffle potato puree. There’s also fancy add-on toppings (chimichurri compound butter, creamy blue crab) and sauces (oyster mushroom pecorino, “vino” foie gras).

A build-your-own seafood tower section includes Carolina shrimp and Alaskan king crab legs by the pound or Ocean City scallops and P.E.I. mussels by the dozen. A Maryland crab cakes main with farro, wild mushroom, watercress, and spicy remoulade reflect the crustacean’s peaking price tag ($45).

Decadent mac and cheese entrees are dressed with dry-aged rib eye or scallops, shrimp, and blue crab ($32 to $36). Pricey pizzas ($27 to $32) come topped with aged bresaola, prosciutto, or New York strip. The latter also reappears in a bolognese rigatoni.

Starters include dry-aged beef meatballs, cheese and charcuterie boards, calamari, pepper-crusted ahi tuna, and Thai coconut bisque. A kids’ menu gets youngsters into fried Gulf shrimp and beef meatballs flanked with gruyere cheese. Executive chef and owner Danio Somoza also runs Mexican restaurant Zoca in Delaware.

Acqua al 2 closed last fall after a 10-year run, and the anticipated surf-and-turf replacement turned its upstairs speakeasy, Harold Black, into a space for overflow seating.

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