Favorite Dishes: Mackerel | Bethesda Magazine

Categories

Favorite Dishes: Mackerel

Editors' Pick


Sautéed mackerel at Barrel and Crow. Photo by Stacy Zarin-Goldberg

Barrel and Crow

Holy mackerel. Chef Nick Palermo’s sautéed, crispy-skinned fish makes for one divine dish. Palermo, whose kitchen has made the new Barrel and Crow a destination dining spot, was pairing this un-fishy East Coast species of mackerel with a salsa of sweet corn, peppers and pickled ramps when I first had it. But the seasonal-minded toque is always looking to change things up, and at press time was serving it at lunch with spaghetti squash, bell peppers, cilantro, ginger confit and citrus sauce. The chef didn’t know if his supplier would have the fish come winter, but whatever the accompaniments or availability, the misunderstood mackerel has been blessed with positive PR, courtesy of Palermo.

Barrel and Crow, 4867 Cordell Ave., Bethesda; (240) 800-3253; www.barrelandcrow.com

Optician |

Warby Parker

Advisor Support Specialist |

Kestra Financial

Bender ECC Lead Pre-K Teacher |

Bender JCC of Greater Washington

Program Manager, Environmental Policy |

National Association of Home Builders

Instructional Designer |

American Speech-Language-Hearing Association

Sr. Project Manager |

CareMetx, LLC

Leading Professionals »

Sponsored Content


Newsletters

    Get top stories in your inbox
    Exclusive deals from area businesses
    Including a sneak peek of the next issue
    The latest, local job openings straight to your inbox

Dining Guide