+
pam | Oct 9, 200002:58 PM     1

If you're splurging and want something great, go to Ten Penh (10th and Penn NW...)-- a pan asian trendy hot spot. Make a reservation and order the lobster. It is $30 so you should be feeling flush but it is WONDERFUL. Spicy and pungent and a little sweet, served in its shell but cut into pieces that can be easily extracted with your chopsticks. Best of all it is served on a bed of stir fried vegetable (spicy pungent etc but crunch too) and crispy deep fried tiny baby spinach leaves. Heaven. I'm a lobster purist and generally eschew the tricked-up, but my gracious this was good. The wait staff knows their wines so take their recommendation.

Had wonderful albeit slightly too lemony sauteed calamari, as well as clever shrimp and scallion dumplings with the tails still on. Again, expensive but worth it if you order correctly.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage
Recipe Round-Ups

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage

by Megan Meadows | If you're not a fan of corned beef, there are still plenty of delicious ways to celebrate St. Patrick...

15 St. Patrick's Day Recipes Perfect to Pair with Beer
Recipe Round-Ups

15 St. Patrick's Day Recipes Perfect to Pair with Beer

by Caitlin M. O'Shaughnessy | If you're planning to down a few pints of the black stuff this St. Patricks Day, you'd be wise to...

7 Things to Do with Leftover Corned Beef
Recipe Round-Ups

7 Things to Do with Leftover Corned Beef

by Caitlin McGrath | One of the best things about the corned beef you've cooked for St. Patrick's Day is turning the leftover...

A One-Pot Skillet Shepherd’s Pie Built out of Pantry Staples
Food News

A One-Pot Skillet Shepherd’s Pie Built out of Pantry Staples

by Anna Gass | Although it may be difficult to muster up feelings of celebration on this year’s St. Patrick’s Day...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.