Photo by andertho.
Dish of the Week: Pickles
Where: Cork, Daikaya Izakaya, Gordy’s Pickle Jar, In a Pickle
Given the city’s burgeoning interest in charcuterie, home brewing, and other artisanal food products, it’s no surprise that D.C. has been bitten by the pickling bug. Glance around the farmers’ market or peruse the appetizer section at the latest small plates restaurant and you’ll probably see homemade pickles for sale. Yeah, that’s right Portland, we too can pickle that.
Restaurants are getting in on the pickling game, often thinking beyond the usual dill or bread and butter cucumber skewers. Cork (1805 14th Street NW) offers a selection of pickled vegetables cutely tucked into a Mason jar and paired with scattering of fried goat cheese balls. On a recent visit the selection included tangy, paper-thin slices of beet, curly frisee, cherry tomatoes, and wedges of summer squash. Daikaya (705 6th Street NW) whips up their own batch of traditional Japanese pickled vegetables using a fermenting process so delicate that only one person can touch the pickles with bare hands.
D.C. is also home to a number of local pickle producers. The most recognizable is probably Gordy’s Pickle Jar, whose gorgeous chili spears or Thai basil jalapeños grace the shelves of specialty shops as well as Whole Foods (you can also order them online). Your local farmers market is also a great place to look for local gherkins. Stop by Eastern Market (225 7th Street SE) on the weekends to load up on the crisp, nose-tingling wasabi pickles from In a Pickle. And don’t forget to use up that leftover pickle brine in a pickleback shot or dirty pickle martini.
Small Bites
Cream on the top
D.C. is getting it’s first creamery, and it will be located near Eastern Market. Popville has word that Sona Creamery and Wine Bar will be opening up this fall at 660 Pennsylvania Avenue SE. Be on the look-out for house-made cheese, natch, as well as cheese tastings and classes.
Get on the brunch wagon
Nopa (800 F Street NW) will join the ranks of eggs and french toast slingers when they debut their Sunday brunch service this weekend. The menu includes standards like eggs Benedict and french toast with caramelized bananas, as well as more unusual offerings like a lobster and paprika egg salad sandwich and rutabaga soup with crab and yuzu. Order a la carte or spring for the $30 champagne brunch which includes two courses and bottomless mimosas. Nopa will be serving brunch from 11 a.m.-3 p.m. on Sundays.
The real Mexican independence day
Despite what Cinco de Mayo enthusiasts might tell you, Mexico actually rebelled against Spanish rule in September, not May. Join Oyamel (401 7th Street NW) as they celebrate with some special dishes available today through Sunday. Drown your hangover with a spicy bowl of menudo (beef tripe soup), some hearty braised pork tamales, or duck breast with earthy mole sauce. Check out the full menu here.
Oysterstock returns
Poste (555 8th Street, NW) is bringing back their Oysterstock celebration for a second year. Next Sunday, September 22nd, stop in the Penn Quarter restaurant from 3-6 p.m. for a celebration of bivalves, roast pig, lamb, local beers, live music, and an oyster eating contest. Tickets are $85 and include all you can eat food and drink. Proceeds benefit the Oyster Recovery Partnership.
