Photo credit: Neshan H. Naltchayan
Chef Art is the soul of Art and Soul. “I grew up in a small southern town and my cuisine is certainly a reflection of my upbringing, offering guests a little bit of our heart and soul in all of our dishes,” said Chef Art.
Just steps away from the U.S. Capitol, Art and Soul boasts an atmosphere of relaxed elegance and true southern hospitality.
Art & Soul’s Art Bar at The Liaison Capitol Hill Hotel on Wednesday night invited patrons to dig into his crab fest, messy of course, but great.
Here is some useful information from Brightest Young Things
The Right Way to Indulge Yourself On crab
Flip the crab so that its underside is face up. Lift the triangular shell flap there, also known as the apron. Twist off the apron and discard
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Turn the crab back over. Pull off the top shell, or carapace, gently. Twist it a little if there is resistance. Save the shell and set it aside.
Remove and discard the gills, which are the clear feathery finger-like tissue found just above the legs.
Remove and discard the mandibles, or mouth parts, of the crab.
Remove the “crab butter,” which is the soft yellow substance found around the white crab meat. Rinse the crab quickly if needed.
Strike each segment of the legs gently with a mallet to crack its shell.
Created with photos by Neshan H. Naltchayan: Art and Souls’ Top Chef Masters viewing party:
