The Post | chef | Georgetown hotel | olive oil

But it isn’t just the French. Chefs at fancy American restaurants are hoping to add the delicacy to their menus. Alas, don’t expect any of the crunchy treats at the Ritz-Carlton here in the nation’s capital. The Post reports that the chef at Fahrenheit, located in the tony Georgetown hotel, had planned to offer a $10 appetizer plate of freshly molted cicadas rolled in flour, pan-fried in olive oil, and finished in a white wine, butter, and shallots sauce. But the higher-ups nixed the idea. Personally, I think the reason the Ritz-Carlton poobahs didn’t go for the cicadas is because of the sauce. It is traditional, but boring. A lovely remoulade, I think, would have been a much better choice.