Best thing he ate this summer: A sandwich of grilled ciabatta bread, rubbed with fresh garlic, topped with anchovy paste, tomatoes from Potomac Vegetable Farms, coarse gray salt, MacEvoy olive oil and fresh arugula leaves.
Coming off the summer menu: Tomatoes. "We have five tomato-based lunch dishes right now, but then we'll banish tomatoes from our restaurant for eight months. I refuse to serve tomatoes that aren't local and as good as nature intends them to be."
Coming on the menu for fall: A panino with Oak Grove Farms fresh organic cheeses on walnut-raisin bread. A hot dog of the day, including merguez (North African lamb sausage) with Tunisian salad, corn dog, Chicago hot dog and chili dog. And pizza kits (par-baked pizzas to take home and bake in a few minutes).
Sleeper hit of the summer: Soft-shell crab sandwich. "We get our crabs from Baxter's on the Eastern Shore. When prices went up this summer, our price went up, too, and I thought our customers would fade. We sold 72 of them on Thursday and Friday."
Customer story of the summer: "Nothing I do with customers is considered funny by rational people."
Chef Geoff's, Wesley Heights and Penn Quarter
Best thing he ate this summer: Steamed lobsters and steamer clams at Abbott's Lobster in Noank, Conn. "You're right there, overlooking the Connecticut shore, drinking a beer. You can't go wrong."
Coming off the summer menu: Swordfish with plums. Peach cobbler.
Coming on the menu for fall: Fried green tomatoes and pureed hard-squash soups.
Sleeper hit of the summer: A linguine with mascarpone cream, roasted corn and baby tear-drop tomatoes. "It was nice and light and summery, but with everyone on Atkins you would think we'd sell four a night, not 40."
The Crossing at Casey Jones, La Plata, Md.
Best thing he ate this summer: "In Manhattan at Ginger, a sushi bar, I had a banana crunch -- a spicy tuna-banana roll. I've added it to the menu on sushi nights, Wednesday and Saturday."
Coming off the summer menu: Everything.
Coming on the menu for fall: Ostrich. Housemade pastas. A lot of duck and lamb.
Sleeper hit of the summer: A 16-ounce, apricot-glazed pork chop with hummus-mashed potatoes and Brussels sprout slaw.
2941, Falls Church