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.
Seasonal in Washington DC, FAQ
When is the best time to eat in Washington DC?
Peak food season in Washington DC is year-round.
What time do people eat in Washington DC?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Washington DC?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Washington DC?
Ask the next local you meet what they would order. Washington DC rewards trust.