06/12/2026
Peak soft shell crab season is here, and we’ve got jumbo Maryland blue crabs on deck 🦀
Tempura battered and piled onto a brioche bun from Common Good Bakery with pickled carrot and daikon, cucumber, cilantro, jalapeño, and jungle aioli.
Pair it with a cold Narragansett and you’ve got yourself a killer combo 🔥
Available for lunch until it’s not ❤️