If you wondered “where’s the beef,” you’ll find lots of it at Harvest Tide Steakhouse, 212 Seventh St. SE. Across from Eastern Market, the 150-seat, beefy newcomer is a spinoff of the family-owned parent restaurant in Lewes, Delaware. (The family operates another Harvest Tide and Zoca, both in nearby Bethany Beach. Zoca, by the way, is planning an offshoot at 319 Pennsylvania Ave. SE, where Stanton & Greene used to be.)
On a chilly fall evening, we perused Mexican-born executive chef/owner Danio Somoza’s menu, led by dry-aged USDA prime steaks. Tonight’s special was a humongous 49-ounce tomahawk ribeye, meant for sharing. Instead, I went for the 8-ounce top sirloin, perfectly timed (medium rare), seasoned with sea salt and escorted by a mound of truffle potato puree topped with a tiny carrot (I could not discern the truffles). Sauces are $3 extra; I chose veal garlic peppercorn; other options are vino foie gras and mustard/wine reduction.
Peter selected the East Coast halibut; the moist fish was perched atop Mediterranean couscous, peas and mushrooms. Other sea-going options include Chinook salmon, fried calamari, pepper crusted ahi tuna and a “build your own” seafood tower.
Harvest Tide’s kitchen also offers cheese and charcuterie boards, mac-and-cheese and even “artisan pizza.” Next time. There’s also a kids menu. ing the victuals are jazzy cocktails and an extensive wine list including Kim Crawford Sauvignon Blanc (our favorite) and Poggio Chianti.
Dinner for two with a drink apiece came to $117 before tip. Service, rendered by Bob, was excellent. Harvest Tide’s spacious interior is inviting; light and airy. Barrels some of the tables. There’s another dining room in back plus upstairs “overflow” seating. Harvest Tide is open daily for lunch and dinner, including a “prime time” tapas happy hour. For more information and reservations (recommended), visit www.harvesttidecapitolhill.com.
Capital Riverfront/Navy Yard
Our Washington Nationals are gone for the year, but that hasn’t prevented restaurant activity around the Capital Riverfront/Navy Yard. Coming soon: Pink Taco, 100 M St. SE. Don’t rush right over, Pink Taco is not arriving here until spring, with expansion plans for New York, Los Angeles, Miami Beach and overseas ventures. The menu will showcase enchiladas, burritos, fajitas, and a lineup of margaritas including a “Cadillac” accompanied by a mini bottle of Grand Marnier. The Pink Taco chain was founded in 1999 by the late Harry Morton, grandson of Morton’s Steakhouse founder, Arnie Morton. Stay tuned.
More Navy Yard
ABC Pony, 2 Eye St. SE, is a retro sandwich/noodle bar. Operated by Erik Bruner-Yang, ABC Pony (named after a children’s toy), offers ‘build your own” burgers (including plant-based) with fries, salad or Caesar fried Brussels sprouts, pinsa (similar to pizza) and cannoli. www.abony.com
At Albi (Arabic for “my heart”), chef/owner Michael Rafidi updates traditional Middle Eastern cuisine, tapping Mid-Atlantic bounty. Heading his creative menu are mushroom hummus, yellowfin tuna kibbe, savory lamb meat pie. Closed Monday and Tuesday. www.albidc.com.
Basebowl Ramen & Grill, 1201 Half St. SE, is appropriately situated near Nationals Park. This cleverly named eatery slings all sorts of ramen, edamame, gyoza (dumplings), soups, bento boxes and an 18-inch “Super Bowl” chock full of jumbo shrimp, steak and the trimmings. www.basebowldc.com.
Located at 300 Tingey St. SE in the Boilermakers Shops, Bluejacket (named for a U.S. Navy manual) is more than a sports bar. The kitchen turns out serious food including baked feta dip, Cobb salad, butternut squash soup, grilled salmon, burgers and “smothered” tater tots. www.bluejacketdc.com
Dacha Beer Garden, 79 Potomac Ave. SE., serves Teutonic favorites like pretzels, potato pancakes, pork schnitzel strips, bratwurst (veal) and other sausages, assorted skewers, platters, roasted branzino. Plus beer, naturally. www.dachadc.com
Due South, 301 Water St. SE, serves south-of-the Mason-Dixon-line fare: pimento cheese arancini; Louisiana hot crawfish dip; smoked chicken wings; blackened catfish; shrimp and grits; pulled pork. www.duesouthdc.com.
Emmy Squared Pizza, 1300 Fourth St. SE, dispenses square Detroit-style pizzas crowned with myriad toppings: pepperoni, smoked Gouda, Nashville hot chicken and more. www.emmysquaredpizza.com
Gatsby, 1201 Half St. SE, is located across the street from the ballpark. The classy Gatsby showcases an art decor interior and serves updated classics like deviled eggs, vegan Caesar salad, chicken pot pie, milkshakes and retro cocktails. Plus all-day breakfast. www.visitgatsbyrestaurant.com
Hatoba (“dock”), 300 Tingey St. SE, showcases Sapporo-style ramen and Japanese-inspired “small bites.” Besides noodle soups, you can order Japanese-style hot dogs slathered with noodles, pickled ginger, mayo. Visit www.hatobadc.com.
Jackie, the “New America” bistro at 79 Potomac Ave. SE is named for the famous First Lady and headed by award-winning chef Jerome Grant. Complementing jazzed-up potables are roasted pumpkin burrata, beef tartar, grilled octopus, pan-seared salmon, Spam-fried rice, and even a Jackie burger. www.jackiedc.com.
La Famosa, 1300 Fourth St. SE, turns out the best Puerto Rican fare we’ve had north of Miami. Bolitas (deep fried globes filled with cheese), pastelillos (turnovers, similar to empanadas), Latin-inspired sandwiches, whole crispy snapper, traditional flan. www.eatlafamosa.com
Mah-Ze-Dahn Bakery, 1201 Half St. SE (next to Gatsby) offers breakfast pastries, assorted croissants, scones, donuts, veggie quiches and cakes (including cheesecakes), coffee and other non-alcoholic beverages. www.kneadhd.com.
Maxwell Park, 1346 Fourth St. SE, is a lively wine bar offering various tasting sizes, half and full bottles. Accompanying the vino are mixed nuts, olives, smoked trout dip, grilled truffled pimento cheese. (The original Maxwell Park is in Shaw.) www.maxwellparkdc.com
At Mission Navy Yard, 1221 Van St. SE, try breakfast burritos packed with scrambled eggs, chicken, cheese and beans; taco salads; the nachos Volcan, slathered with queso fundido, guacamole, pico de gallo, beans, jalapenos. Plus steak fajitas, burgers, dinner burrito, flan, margaritas, beer and other potent potables. Visit www.missionnavyyard.com.
Salt Line, 79 Potomac Ave. SE, presents a seafood-centric menu, starting with clam ceviche, stuffed clams, broiled cod, Portuguese-style stew, a hefty waterman’s platter. For landlubbers, there’s grilled ribeye. Heading the sandwich menu is the lobster roll, my favorite. www.thesaltline.com
Guys needing a stylish haircut and a cocktail might visit Scissors & Scotch, at 1 M St. SE (Van and South Capitol) for a snip and sip. Part of a chain, the shop offers expert grooming plus Scotch and other drinks including beer, wine and coffee. S&S is open daily; for hours visit www.navy-yard.scissorsscotch.com
Part of the Hill Restaurant Group is Stadium Sports Bar +Smokehouse (formerly Willie’s Brew & Que), 300 Tingey St. SE. Fans quaff beers, wines and cocktails, while chowing down on the new brunch and dinner menu: avocado toast/Benedict, slicers, soft tacos, Maine mussels, smoked beef satay. www.stadiumsportsbardc.com.
Yellow Café, 1346 Fourth St. SE, is a bright yellow bakery tucked inside Albi, dispensing an all-day taste of the Levant (Eastern Mediterranean). Austrian-born pastry chef Gregory Baumgartner creates sweet and savory croissants, mezze and pita sandwiches. Complementing these victuals are coffees, teas an
More Pizza
As colleague Liz O’Gorek has reported on the Hill Rag website, La Casina de Pinseria Romana has arrived at 327 Seventh St, SE, where Seventh Hill Pizza used to be….Ledo Pizza is opening its umpteenth offshoot at 415 Eighth St. SE on Barracks Row.
