5,700 steamed crabs are eaten on the Fourth of July at Cantler’s in Annapolis
4,032 crabs are eaten on an average summer day at Cantler’s
2,500 pounds of flour get used each day at Hyattsville’s Upper Crust Bakery
2,100 avocados are turned into tableside guacamole each week at Rosa Mexicano
500 oysters are slurped every night at Oceanaire Seafood Room
175 orders of California rolls are slung each week at Sushi-Ko
125 doughnuts are served at a Sunday brunch at Colorado Kitchen
100 pounds of Vidalia onions get used in a day at Vidalia
5 varieties of olive oil are in the kitchen at Komi
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
