What is in season in Washington DC. and what to order when the market changes.

Spring

  • Chesapeake shad and shad roe: Mid-Atlantic shad runs from late March through April; The Salt Line and BlackSalt put shad and shad roe on menus.
  • Asparagus: Local-grown asparagus at Dupont Circle FreshFarm Sunday markets from late March through May, peaking in April.
  • Cherry blossom-themed menus: Late March to mid-April Cherry Blossom Festival menus appear at City Cliff, Daikaya, Imperfecto and ramen rooms citywide.
  • Ramp greens: Foraged Virginia ramps land at The Dabney, Bresca and tasting-menu rooms in April for two short weeks.
  • Strawberries and rhubarb: Strawberry-rhubarb pies appear at Bread Furst, Buttercream Bakeshop and Tatte Bakery through May.

Summer

  • Maryland blue crab: Steamed blue crabs by the bushel arrive at Maine Avenue Fish Market and Quarterdeck in Arlington from June through October.
  • Heirloom tomatoes: Mid-Atlantic heirloom tomatoes peak at the Dupont Circle and Eastern Market farmers stalls in July and August.
  • Soft-shell crabs: Late May to early July is the soft-shell crab window; Hank's Oyster Bar and Old Ebbitt run the seasonal special.
  • Sweet corn: Maryland sweet corn at the Sunday FreshFarm markets from late July; the corn-and-tomato salad appears across menus.
  • Patio season: Le Diplomate patio, Tail Up Goat upstairs, Lulu's Wine Garden and Maydan courtyard run April through October.

Autumn

  • Apple-cider doughnuts: Apple-cider doughnuts at Larriland Farm and Stribling Orchard from late September through October; pop-up stalls at Eastern Market.
  • Concord grapes: Concord grape pies at Bread Furst and Tatte Bakery each October; Mid-Atlantic seasonal pie window.
  • Oysters: Chesapeake oysters peak from September through April; Old Ebbitt and The Salt Line run oyster Happy Hour all autumn.
  • Pumpkin and Mid-Atlantic squash: Pumpkin pies and roasted squash at Dupont Circle FreshFarm market and bakery counters citywide from October.
  • Wild mushrooms: Virginia chanterelles, hen-of-the-woods and oyster mushrooms at the late-September markets and on tasting menus.

Winter

  • Chesapeake oysters peak: Old Ebbitt Grill, Hank's Oyster Bar and The Salt Line run their deepest oyster service from November through February.
  • Senate bean soup: Bullfeathers, Old Ebbitt and the US Senate cafeteria run Senate bean soup daily from October through March.
  • Caribbean and Salvadoran soups: Sopa de pollo, sancocho and Salvadoran sopa at Pupuseria San Miguel and Don Juan's through winter.
  • Hot pot: Chinatown and Falls Church hot pot rooms peak in January and February; Pho 14 and Pho Viet run hot bowls late.
  • Restaurant Week: Metropolitan Washington Restaurant Week runs the second-to-last week of January and again in August, with prix-fixe menus at 300 rooms.
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