Washingtonian: Chiko Kicks Off Crab Week With Singapore Chili Crab and a Crabby Brunch

Chiko chef and co-owner Scott Drewno has been prepping for crab week since launching the crustacean-filled event last year at “fine-casual” restaurant’s Capitol Hill flagship. 

“It’s like Shark Week, only better,” says Drewno, who wants to dispel the notion that crab feasts are only for those 90-degree dog days. “As the season gets cooler, the crabs get fatter, and the flavor is really amazing as it gets later.  We always associate crabs with summertime … so the original idea was we wanted to crack some crabs later in the season.”