ShortOrders The Season for Shad

Friday, March 23, 2007

George Washington shad here? Indeed! Not only is this migrating Atlantic herring credited with saving the troops at Valley Forge from starvation, G.W.'s commercial shad catch in 1771 totaled nearly 7,700 head. No wonder it's a Washington tradition. (Although, with a moratorium on shad harvests from Maryland and Virginia coastal waters, most of the fresh shad you'll be dining on will come from elsewhere.)

BLUE DUCK TAVERN:24th and M streets NW (in the Park Hyatt Hotel); 202-419-6755. Sauteed shad roe with bacon, balsamic vinegar and demi-glace over arugula; half-set, $14; whole set, $28.

BUTTERFIELD 9:14th and F streets NW; 202-289-8810. Chard-wrapped shad roe with Meyer lemon confit, Path Valley pork belly and spicy watercress jus; half-set $12, whole set $28.

EQUINOX:818 Connecticut Ave. NW; 202-331-8118. Sauteed shad roe with wilted arugula, bacon, Jerusalem artichoke puree and pistachio meuniere; full set, $22 at lunch, $30 at dinner.

HANK'S OYSTER BAR:1624 Q St. NW; 202-462-4265. "Bacon and eggs," sauteed shad roe with balsamic vinegar and smoked bacon; half-set, $12; full set, $19.

MARKET INN:200 E St. SW; 202-554-2100. Baked shad and half-set roe with rasher of bacon and spring onions, $24.95.

MARTIN'S TAVERN:1264 Wisconsin Ave. NW; 202-333-7370. Sauteed shad with spinach and potatoes au gratin, $23; full set shad roe with spinach and potatoes, $23; shad and half-set roe on toast points, $26.

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