Soft Shell Celebration Week continues through Monday
Cinghiale isn't an official participant in the promotion but they're serving one helluva soft shell crab right now.
The Chesapeake Bay crabs are dipped in chef Julian Marucci's "secret recipe batter" and served with a alad of baby argula, preserved sweet peppers and a toasty almond butter.
Tonight, Cinghiale is pairing this soft shell dish with Prosecco, which is being offered at $5 a glass.
These soft shells don't stay around for ever. I know some of you only like your soft shells prepared in the most traditional way. But I tried this version last night, and I thought it was insanely satisfying.