Hot dogs Soar at DC-3

There has been a lot of talk recently about the hot dog. In my opinion, this link of cased meat rarely gets the respect it deserves. Sure, people expect to eat them at baseball games or unimaginative versions on street corners. But this sells the hot dog short. There is so much more that can be done with them.

It seems that the folks behind Ted’s Bulletin and Matchbox agree with me. They recently opened DC-3 by Eastern Market. DC-3 is a hot dog temple. They offer 17 different regional hot dog preparations including some of my personal favorites that, to date, remain difficult to find here in DC. The dogs range from traditional to new age (i.e. a falafel dog and a cod dog), meaning there is something for everyone.

Elliot and I tried 3 different hot dog preparations and 2 sides. We were both impressed that we were able to eat so much for just over $20. This makes DC-3 a great place for us to keep in the back of our minds on the nights where cooking doesn’t seem to be in the cards, but we don’t want to spend a lot of money.

First on the “to-try” list was the Cincinnati-style coney. It's topped with traditional Cincinnati chili, mustard, chopped onion and plenty of shredded cheddar cheese. As a Cincinnati girl (born and raised), I can tell you that this is as close to home as I am going to get inside the beltway.

Also, as both of my parents are from Chicago, I also have soft spot in my heart for the overstuffed Chicago 7. Almost all of the essential elements of this hot dog are up to snuff. There was something that wasn’t quite right about the poppy seed bun, but beggars can’t be choosers. I was particularly impressed with the correct portioning of each of the 7 ingredients that go into making up this dog.

The last frank that we tried was the Lancaster Dutch Pretzel Dog. Neither of us have any connection with Pennsylvania, but we were intrigued by the pretzel bun. I’m glad we decided to try this, because the bun combined with the slightly sweet all-beef dog and the spicy deli mustard was perfection.

DC-3 offers a few sides to go with their dogs. Both of the ones that we tried were winners. The frips (a strange combination of fries and chips) were crisp and salty without overpowering the main dish. Fried pickles have recently been brought into the spotlight and that popularity is rightfully deserved. These fried rounds are fantastic dunked in the dipping sauce provided every order.

If nothing on the board piques your interest - though it's highly unlikely nothing will - you can build your own dog for a mere $6. You get to choose the type of frank you want, customize the bun and even go down the line and decide what will top your personalized dog. But, no matter what you order you won’t be disappointed by this new cheap eat on the Hill.

The Element of Surprise at Ted's Bulletin

In the world of food, concretely defined expectations are dangerous. Projections are pretty volatile, too. When we walk into a restaurant with preconceived notions about what we should eat, we're closing ourselves off to whatever possibilities may lie outside the realm of our thought. Now, that's not to say I believe everyone should be completely open-minded; raw meat is still raw meat, after all. But to enter a setting with no knowledge, no preconceived notions can be truly liberating.

Enter Ted's Bulletin.

The night I first dined at Ted's, I was completely prepared to eat in. But as soon as Elyse arrived home from work, I knew that wasn't going to happen. It had been a rough day at the office -mostly spent on her feet - and the last thing on her mind was what she could make for dinner. Completely understandable. (There may be those among you wondering why I didn't step up in cook myself. I can assure you, my decision not to cook that night had nothing to do with unwillingness and everything to do with wanting to make sure that everyone survived to eat breakfast. Cooking is not my forte.)

So we decided to head over to Capitol Hill and see what might make for a painless dinner. Prior to that night, I'd heard very little about Ted's Bulletin. I knew it was owned and operated by the same people who started Matchbox, and I'd heard a few murmurs about house-made Pop Tarts. Aside from that, I was flying blind. Elyse and I wanted to split something as neither of us were that hungry. And a full rack of ribs seemed like the perfect choice.

Flying blind (no knowledge that Ted's even served ribs) paired with my willingness to just go with it provided the most surprising dining experience I've had in quite some time. The ribs were awesome. The were well-cooked and accompanied by an interestingly tangy sauce, slightly sweet with a mildly spicy aftertaste. They didn't adhere to my aforementioned Rules of Barbecue, but that's beside the point. They were referenced as Kansas City ribs on the menu but did not (by the nature of the recipe) seek to replicate that experience; they were an homage, not a carbon copy. Therein lies the difference, friends.

Paired with the ribs were spot-on sides of gravy fries and mac 'n cheese. The servings were small (we were, after all, sharing a meal meant for one person) but quite tasty. The mac 'n cheese in particular was delightfully layered with pasta, three cheeses, and bread crumbs for added crunch.

To cool off from the heat of the ribs and fries, we decided on the Peanut Butter, Chocolate, and Banana Shake. The only hint of skepticism of the night, I wasn't sure how banana (a flavor I do not greatly enjoy) would mesh with peanut butter and chocolate (my favorite flavors on the planet). To my surprise, it was great. Peanut butter and chocolate came through on the initial sip, but hints of banana melded nicely with the finish of every sip.

We finished with a Pop Tart, also delicious. And to think, we almost ate at home. Once again, as someone who blogs about food, I'm not saying judgment of food is a bad thing. But we need to allow ourselves to let go every now and then. What you find out there may surprise you.

P.S. A few weeks later, Elyse and I went back to Ted's to make sure what we experienced the first time around wasn't a fluke. She had grilled cheese and tomato soup. A classic combo, to be certain, but also one that provides significant room for improvisation and expansion. Our waitress suggested she add bacon and tomato to the sandwich to add a little more substance and depth to the flavors. As soon as she took her first bite and spoonful, Elyse lit up like Christmas. She barely said a word until the plate was empty. This is how you know my girlfriend is truly contented with a meal.

As for myself, the braised beef short rib sandwich was totally irresistible. And though I wasn't fully prepared for how rich the dish would be, I still enjoyed every bite. Bravo, Mr. Ted. We'll be back.

The Way "We" Slice It

To my mind, few food items inspire the same kind of loyalty in people as pizza. When you find a great spot, you end up eating there religiously. People argue why their place is better than alternatives X or Y. And, if you frequent a restaurant, you become a regular... part of a community. Sure, people take ownership of other kinds of restaurants. But for pizza, it just seems to make more sense.

As such, my expectations were immediately sky-high upon hearing that Chief Spike Mendelsohn, the Top Chef contestant turned mad grill-ologist behind Good Stuff Eatery, was opening a pizza place. Good Stuff had quickly become one of my favorite DC food spots; the Good Stuff melt is very nearly a religious experience on a bun for me. So, after enduring a set of fairly extensive delays - it was originally billed to launch in April - We, The Pizza finally opened it's doors to the public.

When Elyse and I visited We (as Spike and co. have taken to calling it), we immediately knew that we'd have to spread ourselves out. We, The Pizza offers 12 different pies... and that's before you even consider the wings, pasta, sandwiches and homemade Italian sodas. We decided on four different slices (sausage and peppers, cheese, spinach and artichoke, mushroom) and two different sodas (sour cherry and pineapple). The sodas were great, but they definitely weren't the stars of the show.

Before we go any further, a confession: I judge every pizza joint by how it handles a plain, cheese pizza. Without any exotic ingredients or zany combinations to hide behind, cheese pizza gives a truly accurate depiction of what kind of clout any given pizzeria truly has. Spike did not disappoint. The crust was baked perfectly. The blend of cheeses was balanced and delicious. And don't even get me started on the seasoning. After my first bite, I knew I'd be back for more.

That only set me up for the other flavors. While the sausage and peppers pizza was fairly bland and non-distinct, the final two slices sent me into the stratosphere. The Forest Shroomin Pie -made with wild forest mushrooms, truffles, mozzarella and thyme - was unbelievable. This is what people should mean when they say mushroom pizza, rather than a normal pie topped with a few measly fungi. But as good as the Shroomin Pie was, nothing could prepare me for the spinach and artichoke slice. It was a revelation; rich, creamy and had a tremendous amount of flavor cohesion. Even after a few weeks, I still don't feel as though I've had enough time to truly put it into words. But suffice it to say, Elyse and I will be back soon. On our walk home that evening, we talked about making We the Pizza our pizza place. Or, in her words, "God help us when they start delivering."

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image: capitolbites flickr

Not A Scrooge

The coffee shop around the corner from my apartment considers the coffee they sell to be "for a cause." How can anyone argue with that, especially when the shop is owned by a church. This quaint space at the corner of 2nd and F Street NE is far from preachy. In fact, it seems that the java and community come before anything that can be found in the bible.

Ebenezer's is known in this neighborhood not only because they sell great fair-trade coffee, but they are also known for their simple lunch menu and their frequent community and music based events. The coffee shop hosts musicians and holds other fun events such as dance lessons and poetry nights on Thursdays and Fridays. It is events like this that help to create a feeling of community, something that is not always easy to find in this city. The menu hits the spot with fresh salads, subs and soups.

Although this java house is located in the shadow of Union Station and the Securities and Exchange Commission there is a calming quality that is present. Ebenezer's has comfy chairs inside and a generous patio outside - both spaces are welcoming, making you feel like you can linger for hours over your coffee. There is also free wi-fi, making this the perfect place to come and do work or catch up on email.

I can't promise you that your time at Ebenezer's will be an enlightening experience, but I can promise you that you will find comfort in the coffee and the community.

image: washingtonpost.com

Meet Me In the Piazza

It's no secret that I love Italian food. I spent a semester of college studying in Rome, which was wonderful. The downside? It affects my opinion of Italian food in the States. Every pizza, pasta and antipasti will be compared with the pizza shop around the corner from school or the trattoria down the street from my apartment.

Luckily, some of my problems may have been solved since I just discovered Toscana Cafe, which is a mere two blocks from my apartment. Toscana is owned by Daniele Catalani who came to DC from Florence about 10 years ago. When he left his post at Il Laboratorio and chose to open his own place, he brought with him the feel and taste of a true Italian restaurant to Capitol Hill.

Toscana is located in a row house on the corner of 2nd and F St NE. It's hard to miss due to the brick that has been painted yellow and orange and the line that always seems to be spilling out the door. There is no doubt in my mind that the line is there for all the right reasons. Picnic tables line the outdoor patio and the smell of fresh pasta comes spilling out the door. If you aren't drawn in by that, I don't know what else could entice you.

You may be intrigued in by smells and sights, but what you taste will bring you back again and again. The lasagna is gooey and hot out of the oven. Ground beef peeks out from all the corners. The gnocchi is fluffy... as if Italian grandmothers made it. You really can't go wrong. Just about everything that comes out of the kitchen is homemade and tastes like it's been made with love.

The restaurant also runs a swift carry-out business. They serve up perfectly-portioned pasta for less than it would cost to sit down in the restaurant itself. There are plenty of places to sit and eat around Union Station as well, making it easier to avoid the romantic atmosphere on the patio and save some money in the process if that's not what you're looking for.

images: princeofpetworth.com

That's Good Stuff

Oh, Good Stuff Eatery...how I love thee. Your food is consistent, your milkshakes should be a sin and, really, it never hurts to see Chef Spike behind the counter flipping the burgers.

Good Stuff opened in July of 2008 and, believe me, I have been a loyal patron since then. I have been a fan of Spike’s since he won over people’s hearts (and brought back the old fashioned fedora) on Top Chef’s fourth season, which took place in Chicago. So I was pleasantly surprised when he chose to open an affordable restaurant instead one with stuffy, white tablecloths.

The food here measures up to any burger in the city, and I would venture to say is better than 99% of them. And – the best part? – the burgers and food there are actually affordable. If you go between 11:30 a.m. and 2:30 p.m., you can get a farmhouse cheeseburger, fries and a fountain drink for a mere $10. Not bad at all. And, if you want to get a cheeseburger that is on an entirely different plane, you should go for Spike’s 5 Napkin (formerly known as the Sunnyside). It combines a Sunnyside up egg, apple wood smoked bacon and cheese on top of a perfectly cooked burger and sandwiched between a brioche bun. Although I’m partial to the 5 Napkin, my boyfriend eats the Good Stuff Melt religiously.

When you are at Good Stuff, you should also be sure to get their fries and dip them in one of the homemade sauces. My favorite is the mango mayo, which is perfectly creamy and a tiny bit sweet. The flavor combination goes perfectly with the fries. My roommate is partial to the Sriacha mayo, and another friend loves the Old Bay mayo. I guess that means that - no matter your tastes - you can’t go wrong.

Finally... if you go to Good Stuff you cannot, must not leave without trying one of their amazing milkshakes. I don’t know how to describe just how wonderful they are, so I guess you will just have to try them yourself. My personal favorite is the toasted marshmallow milkshake, which takes me back to my years at summer camp. It tastes just like it came off the campfire. The old fashioned chocolate is exactly what I imagine a milkshake from the 1950s would taste like, as if I had ordered it straight out of Lou's Diner from "Back to the Future." Also, keep your eyes peeled for seasonal flavors that Chef Spike tends to announce on Twitter.

images: Flicker