This article originally appeared on April 14, 2021, published by Eater DC.
Knowing full well the D.C. market goes wild for Maryland crab, the Point executive chef Benjamin Lambert wanted to use the Chesapeake product in a couple ways he hadn’t tried before over a career that includes stops under big-name chefs in New York, Baltimore, and the District.
At the anticipated grill, which opens for dinner with a limited menu tonight (Wednesday, April 14) in a riverside section of Southwest, Lambert is serving seafood dishes as simple as peel-and-eat shrimp and as novel as buttery, savory doughnuts that have been lightened up with potato starch, piped full of crab dip, and dusted in Old Bay seasoning. Lambert’s new recipe for roasted oysters calls for breadcrumbs and a compound butter he makes with miso, crab meat, and a reduced crab stock he says has “a super intense flavor.”
“We’re just trying to put [the restaurant] in the category of, we want you to come and eat here every day,” Lambert says. “We have some complex dishes, we have some really simple dishes, and we have something in the middle.
