Posts Tagged ‘duck’

Ramen Corner

At first glance, the listing for “pig ramen” seems as alien as SpaghettiOs on a sushi menu. Among the lamb and pork meatballs and Carolina smoked barbecue available at The Pig, Logan Circle’s newest hog-centric Americana eatery, I’m surprised to find a bowl of Asian noodle soup. Perhaps I shouldn’t be. In a time when […]

What To Eat (And Drink) Tonight: Half-Smoke and Stout at Bourbon Steak

Tonight: Time is running out to take advantage of the popular $7 smoke 'n' stout special at Bourbon Steak. Available until the end of February, the popular off-menu option pairs a half-smoke sausage from Nate Anda's Red Apron Butchery (dressed in one of two ways: topped with venison chili and cheese, or sauerkraut and ketchup) […]

Webbed Feat: Has Pork Finally Met Its Barnyard Match in Duck?

Drew Trautmann’s new District Kitchen in Woodley Park is just the sort of urban-take-on-rustic-charm type of restaurant to suit our decade’s back-to-basics style. Which means it’s the kind of place you expect to see the barnyard’s most fashionable animal stamp her distinctive hoof-prints across the entire menu. I’m talking, of course, about pig. From trendy […]

Duck, Duck, Good: 10 Courses of Fowliciousness at Toki Underground

Last night, H Street ramen shop Toki Underground rang in the Thanksgiving holiday with a one-night-only Peking duck (and only duck) 10-course tasting menu. And, no big surprise, it was really tasty! As expected, there was plenty of fatty deliciousness in the form of the crispy duck skin, duck fat mayo and even a duck fat […]

Three Things to Try This Weekend

Upscale: Pan roasted duck breast, served with summer beans, hakurei turnips, and black garlic duck jus, at Eventide, $27; 3165 Wilson Blvd., Arlington, (703) 276-3165 Mid-range: Alligator and crawfish sliders at the Cajun Experience, $12; 1825 18th St. NW, (202) 670-4416 Dive: Crab dog (pictured), served with cheese puffs, at The Pug, $7; 1234 H […]

Dish of the Week: The Duck ‘Beggar’s Purse’ at Dino

Like a lot of chefs these days, Dean Gold, the boss man at Dino, buys whole animals. In his case, he buys whole Pekin ducks via D'Artagnan and butchers them in-house for the breast meat and legs. Some of the leftovers are reserved for stock. The neck skin and the offal, however, Gold saves for a sausage antipasto that […]

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