There’s nothing like fresh food and restaurants pride themselves on serving the highest quality, freshest food possible. So what’s in season this summer and what dishes should you order?

Blueberries, Blackberries, and more!

July is National Blueberry Month, so prepare early by using these delicious sweet-tart berries for…you guessed it! Tarts are some of the best ways to use blueberries and berries of all varieties. Blackberries harvest from mid-June to early October, making them a great choice for desserts as well as sauces in pork, chicken, and duck recipes.

Citrus Season

Limes are crucial to zesting fish and chicken for cool, refreshing recipes as well as for delicious desserts like key lime pie. Many restaurants use limes for marinates and vinaigrettes, making meat and vegetarian dishes fresher and with an extra kick. And what would summer be like without lemons? Lemonade, is like a cool glass of sunshine, especially when made with freshly squeezed lemon juice. Other great options include lemon cakes, tarts, pies, and more! At Whitehall Diner, we’re excited to bring you this awesome summer ingredient fresh in our dishes, cakes, pies, and more! 

key lime pie season

Tomatoes

It’s officially summer when the first vine-ripe tomatoes arrive and from salsa to meat sauce, tomatoes are a large part of some of our favorite cuisines and dishes. With varieties ranging from cherry tomatoes to Romas to misshapen multicolored heirlooms, summer tomatoes adapt to any dish and are especially satisfying in fresh Caprese salads or chilled gazpacho. Try them in a quinoa salad or on your next grilled cheese sandwich for something different.

Lobster and Crab

Boiled, steamed, grilled, or sauteed, there’s no wrong way to eat lobster and with lobster season in full swing, prices should be low enough for anyone to enjoy this delicious crustacean. As the weather warms and lobster fishing picks up in May and June, making lobster all that more accessible. One of the easiest ways to eat a lobster is in a lobster roll! Chunks of rich claw meat with a briny flavor from the ocean and lightly dressed in lemon and mayo then served on a buttery toasted bun.

As waters warm crabs also come into season and being so close to the sea, many choose to make the drive to New Jersey, Maryland, and Delaware to try their hands at crabbing. In summer, nothing beats a crab boil at a cookout. Grab some corn, butter, potatoes, and wooden hammers to get cracking!