Insatiable

by Celeste McCall

spoon, grapefruit style.

In spite of its name, Okinawa Camote ceviche contains no seafood. Instead, as the menu explains, the dish is a montage of purple Japanese sweet potatoes, coconut, micro cilantro sprigs and red onion slices. It pays to read the ne print.

However, the focus here is Sapporo-style ramen, cooked in a savory broth that’s simmered for 16 hours. Peter ordered the shoyu ramen with fresh soy sauce, roast pork, bean sprouts and a half egg. A small bowl was enough for two, after we dispatched our appetizers.

Other ramen concoctions include a vegetable broth laced with mushrooms, Romaine lettuce, garlic and bean sprouts. Ideal for warm weather, there’s also a chilled ramen bowl with shoyu sauce, cukes, cherry tomatoes, ground chicken and Szechuan oil.

Among alternative menu options are lengua tacos including beef tongue, slow-cooked in water and spices, nestled in a corn tortilla and topped with onions, salsa verde, and lime wedges. Soft shell crab is napped with Veracruz sauce (tomatoes, olives and capers). e kitchen’s signature crab Rangoon is ecked with Old Bay seasoning and zippy jalapeno marmalade.

Lunch for two came to about $60, including a 20 percent service charge. Service was excellent. For hours and more information, visit www.haikandc.com.

Shaw Chicken Delight

Just across the street at 808 V St. NW, there’s something fun and tasty, which contributes to a good cause. Chef/owner Matt Adler of Caruso’s Grocery (located at 1401 Pennsylvania Ave. SE in e Roost and in North Bethesda) is teaming up with Andy’s Pizza’s Shaw location. Here’s the deal: e two kitchens are whipping up a chicken parmesan pie pizza slathered with spicy vodka sauce. A portion of proceeds from the special pizza, tagged at $34 for a whole pie and $7 per slice), goes to World Central Kitchen. at’s celeb chef/ humanitarian Jose Andres’ organization which provides meals worldwide to natural and human-made disasters.

Inspired by a Caruso’s o -menu favorite, the pizza is made with chicken breast meat pounded, breaded, and topped with the sauce and mozzarella. Andy’s Shaw location will also pour samples of Barolo or Brunello (Italian red) wines, an ideal complement for any pizza. Andy’s also dispenses Bu alo and Old Bay wings, chicken tenders, fried Brussels sprouts, salads, and desserts. Summer brings the spacious patio. For more information, visit www. eatandyspizza.com.

Lofty NoMa Venue

Meanwhile, in NoMa, Yara is perched atop the 235room Washington Marriott Capitol Hill, 175 L St. NE. e lofty newcomer showcases traditional and modern takes on Central and South American cuisine, with Asian ourishes. Guests can sip caipirinhas, the potent Brazilian cocktail, as well as mojitos, and other potent (and not so potent) potables. Diners may nibble on ceviche, sushi, seared rainbow trout, gold-dusted octopus and much more. All this while admiring the knock-your-socks-o view of the US Capitol and beyond.

well and

Yara’s Japanese-Peruvian head chef Yuki Nakandakari previously helmed the kitchen at Washington’s Ocopa and Baltimore’s Pisco. For hours (dinner only), full menu and more information, visit www.yaradc.com.

Market Watch

It had been a while since we’d patronized e District Fishwife, the upscale seafood counter in Union Market, 1309 Fifth St. NE.

Besides an away of nned and shelled creatures, District Fishwife also carries a wide selection of sandwiches, burgers, bowls, and sides. You can order and enjoy your meal at nearby seating. eir sh and chips is “Aussie” style dog sh, beer battered and served with vinegar slaw, homemade tartar sauce and delicious chips. which tasted like potato pu s. Dog sh, by the way, is a common ingredient in sh and chips in the UK.

Other District Fishwife lunch items encompass sword sh parmesan, shrimp banh mi, shrimp (or dogsh) tacos and seafood cheesesteak. ere’s a brief list of beers including the whimsically named Raised by Wolves Pale Ale from Right Proper Brewing and wine. For hours and more information, visit www.thedistrict shwife.com. ◆