Photo by Mark Trimble.Dish of the Week: Biscuits
Where: Vidalia, Woodward Takeout Food, Ted’s Bulletin, Florida Avenue Grill
Hospitality consulting firm Andrew Freeman & Co forecasts that biscuits are “riding the comfort-food trend to become the next ‘it’ ingredient” in 2014. While the biscuit may be used to taking more of a complementary role during a meal, there is no doubt that these fluffy, carb-loaded wonders deserve some attention all their own.
Art & Soul’s (415 New Jersey Avenue NW) recent charity event, Biscuit Bash, highlighted the biscuit as more than just a backdrop for butter and jelly. Chef Hamilton Johnson of Vidalia (1990 M Street NW), the winner by attendee vote, created the “Hot Mess,” a black pepper biscuit piled high with sliced country ham, scrambled eggs with wild ramps, aged cheddar and smothered in black pepper gravy. Though it is not currently available on the menu, the black pepper biscuits are featured in the Ham’s Plate, a for-the-table option on the dinner menu.
McDonald’s might have mainstreamed the Sausage, Egg and Cheese, but Woodward Takeout Food (1426 H Street NW) is elevating the breakfast biscuit sandwich by incorporating some of their delicious fried chicken into the “Chicken Biscuit” topped with cheddar cheese, bacon and smoked honey butter.
And while we wait for the biscuit trend to spill over into burgers, artisanal sandwiches and the like (move over pretzel bun), it is still OK to covet the mainstay of southern-comfort cooking, a platter of biscuits and gravy. Florida Avenue Grill (1100 Florida Avenue NW) reserves their Two Large Buttermilk Biscuits, smothered with sausage cream gravy, for Saturdays and Sundays only, but it is most definitely worth the wait. If patience isn’t your virtue, try RAMMY-nominated Ted’s Bulletin (508 8th Street SE and 1818 14th Street NW) serving up an all day breakfast menu with an a la carte Biscuit and Cup of Sausage Gravy seven days of the week.
Not too long ago I considered it a job well done when I combined two cups of Bisquick with three quarters of a cup of milk and, voila, biscuits. Now, whether enjoying with a simple condiment, or smothered in artery-clogging gravy goodness, at least I can appreciate the true meaning of a good biscuit, whether its trendy or not.
Small Bites
Crabs and Craft Brews
On Sunday, May 25th, Policy (1904 14th Street NW)) is hosting their 4th Annual Crab Festival. The $45 ticket (advanced sales on their website, limited tickets at the door) gets you all-you-can-eat crabs and sides including hushpuppies, corn on the cob, cole slaw, hot dogs and wings from 12 – 5 p.m. This year Policy is teaming up with Atlas Brew Works (2052 West Virginia Avenue NE), which will serve up $5 pints of three signature brews — the Rowdy Rye, District Commons, and the Home Rule.
Caipirinhas, Caribbean food fare, Canadian beer
The Organization of American States (OAS) will hold its 16th Annual Food Festival this Sunday, May 18th (17th Street and Constitution Avenue NW). This family event features live music, food, and drinks native to Latin America, the Caribbean and other OAS observer states. All proceeds, including the grand raffle, will benefit charities supporting the well-being of women and children of the Americas.
Toro Toro does Brunch
Toro Toro (1300 I Street NW) will launch Saturday and Sunday weekend brunch service beginning May 17th from 11 a.m. to 3 p.m. $39 (tax and gratuity not included) gets you a selection of hot and cold savory plates, side dishes, desserts, and the “Rodizio Experience.” There will also be four different mimosa cocktails and a Bloody Mary bar.
D.C. Expansion of Chef Michael Schlow
James Beard Award winning chef Michael Schlow is bringing his Boston-based TICO restaurant to the Louis Development at 1926 14th Street NW. Schlow’s father was from D.C. and he is excited to be “returning home” with his American/Latin-influenced restaurant. TICO is targeting dinner service by June, with weekend brunch debuting shortly after.
