Never Too Many Tomatoes: It’s Tomato Time in the DMV
We are in the middle of August, and with it comes the height of tomato season - all the colors, all the flavors, and all the endless ways to enjoy them. We love those gorgeous heirlooms, and who doesn’t want to pop all those juicy, sweet cherries tomatoes into your mouth? Tomatoes are showing up everywhere: sliced thick on toast, tucked into salads, and even shaken into your cocktail glass. You can slice them up at home, or let the experts surprise you with their creations; either way, now is the moment to indulge. Get of peek of peak tomato season around the DMV:
Alfreda
Chef Russel Blue Smith
Tomato Pie - crushed tomato, garlic, chili, fresh basil, wild oregano Romano (no mozzarella)
Alma Cocina Latina
Chef Hector Romero
Scallop Crudo Vuelve a la Vida - scallops marinated in chili sauce, heirloom tomatoes, avocado, citrus, taro chips
Alta Strada
Chef Michael Schlow
Creamy Burrata with ripe tomatoes, basil & warm bread
And, Mediterranean Branzino served with artichokes, zucchini, tomato, fennel, lemon, capers
Buffalo & Bergen
Owner, Gina Chersevani & Beverage Director Michael Saccone
Tomato Week runs until the tomato supply lasts at all locations and features rotating tomato dishes like Panzanella Salad, featuring garden-grown varieties: Chocolate, Green Zebra, Red Stripe heirlooms
The $5 Tomatini - vermouth, vodka, tomato water (available daily 12–4 PM)
And the Sol Solins Produce 0 clarified tomato cocktail with tequila, basil, tomato, and water
Caruso’s
Chef Matt Adler
Cold Antipasti for Two - marinated artichokes, vinegar peppers, ripe tomatoes, fresh mozzarella, spicy olives, roasted red peppers, Chianti vinaigrette
And, the classic, Tomato & Basil Caprese with fresh mozzarella, tomatoes & balsamic
Casa Teresa
Chef Ruben Garcia
Drink: Tomato Negroni - tomato leaf gin, tomato water vermouth, sundried tomato Campari, tomato bitters
The Gazpacho Andaluz, grandma Pepa’s classic cold tomato soup, pipirrana & picos bread
Don’t miss the How to Pa Amb Tomàquet - cristal bread, tomato, extra virgin olive (elbow grease comes from you)
ElBistró at Elcielo
Chef Juan Manuel Barrientos
The Lobster with achiote butter, tomato & coconut sauce
Ellē
Chef Tyson Barrett
B.L.T. - Nueske’s bacon, iceberg, local beefsteak tomato, mayo, served on challah (pro tip: order the pickles and chips)
El Mercat Bar de Tapas
Chef George Rodrigues
Pan Con Tomate - bread, tomato, garlic, olives
I Egg You
Chefs Scott Drewno & Danny Lee
August 27 is the La Tomatina Festival
Celebrate Spain’s iconic tomato-throwing festival with guest chef Ruben Garcia (Casa Teresa) showcasing regional flavors.
Iron Gate
Chef Anthony Chittum
Slow Roasted Pork “Gyro” - with cherry tomato, feta, yogurt, sumac red onion & crispy potato
Lucy Bar
Chef Giulio Adriani
Caprese Di Bufala - Heirloom tomatoes, imported mozzarella di Bufala & basil
Matt + Tony’s
Chef Todd Miller
Heirloom Tomato & Burrata - arugula, roasted garlic, pine nut, watermelon radish, fennel pollen, lemon thyme oil, 5-year aged balsamic & challah crouton
MITA
Chefs Miguel Guerra & Tatiana Mora
Restaurant Week Menu: Gazpacho Our Way - Chalet farm tomatoes, mole blanco, aji dulce, sorrel
Perry’s
Chef Masako Morishita
Chilled Stuffed Tomatoes - Ground chicken is seasoned with miso, enoki mushrooms, kombu water, mirin and gently stuffed into tomatoes, then simmered in a sweet dashi broth. The tomato dashi is made using the seeds scooped from the tomatoes (zero waste), and the dish is served chilled.
Shaw’s Tavern
Fried Green Tomatoes - lightly breaded pickled tomatoes topped with goat cheese on a bed of remoulade sauce
2fifty BBQ
Chef Fernando González
Bonfire Beets - ember-grilled beets, cherry tomatoes, tzatziki sauce, balsamic, roasted almonds, fresh dill (served cold)
Vermilion
Chef Anthony Chittum
Heirloom Tomato Salad - Path Valley melon, cucumber, sweet onion, green goddess
And the Crispy Eggplant Parmesan with burrata cheese, torn basil, cherry tomato pomodoro
Whether you’re sipping a Tomatini, or going full La Tomatina, tomatoes rule the table.
