5 Beloved DC Restaurant Closures We Are Still Mourning
Briefly

5 Beloved DC Restaurant Closures We Are Still Mourning
Crisfield Seafood, run by the Landis family for three generations, closed after becoming known for fried cherrystone clams, crab imperial, and Norfolk-style shellfish broiled in butter. Full Kee, a late-night favorite under a bright-yellow awning in DC’s Chinatown, shut down as developers prepared the site for a hotel and luxury retail. Hollywood East Cafe continued for years after patriarch Alan Yu died from Covid in 2020, serving Hong Kong-style dim sum including shrimp-and-snow-pea dumplings, roast pork buns, and rice-noodle crepes, despite hardships and relocations. Marcel’s ended after failed lease negotiations, and Woodmont Grill closed abruptly, with regulars mourning menu staples like spinach dip and veggie burger, plus sushi added later.
"There's no substitute in town for the fried cherrystone clams, crab imperial, and Norfolk-style shellfish broiled in butter that defined this Silver Spring seafood institution run by the Landis family for three generations. Devotees queued up to snag a seat until the end."
"One of the last bastions of DC's shrinking Chinatown shuttered last summer as developers made way for a hotel and luxury retail on the lot. Beneath a familiar bright-yellow awning, it was a favorite spot for chefs to gather after work for late-night shrimp-dumpling soup and crab rangoons."
"After losing patriarch Alan Yu to Covid in 2020, this beloved family business serving Hong Kong-style dim sum hung on for a few more years. Despite numerous hardships and moves-its final location was in Westfield Wheaton mall-the juicy shrimp-and-snow-pea dumplings, roast pork buns, and rice-noodle crepes remained consistent."
"Bethesda's branch of the Hillstone chain opened as Houston's and rebranded as Woodmont Grill in 2008 with few changes to the menu or the clubby, low-lit dining room. When it abruptly closed this past fall, regulars mourned the spinach dip, the veggie burger, and the more recent addition of sushi that was so much better than it needed to be."
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