Meatballs To The Walls: What’s Your Favorite Rounded Meat?
So acclaimed chef Michel Richard's forthcoming concept in Penn Quarter is all about the meatball. All kinds, too: beef, lamb, chicken, crab, veggie. The name of the place: why, Meatballs, of course. (Note the playfully heavy emphasis on "balls" in both the signage and the souvenir swag.) And why not? New York already has its own meatball specialty shop. So does Toronto.
Richard tells Eater DC the ballsy eatery is still a few weeks away from opening. For some early looks at the space, click over to Washingtonian, HuffPo, or Dining Bisnow.
While Richard might be the first D.C. chef to devote an entire space to the tasty spheres, the city is by no means devoid of the things. As we await Richard's take on the traditional spaghetti garnish, let us consider the hearty globes already pleasing palates across the District.
Some of my favorites: the spicy little orbs served with goat cheese agnolotti, tomato fondue and basil at Proof and the eclectic lobster lumps at 1905.
What's your favorite meatball in town?