Photo by jeffreyw.
Dish of the Week: BLT
Where: So’s Your Mom, Duke’s Grocery, Neopol Savory Smokery
In these last fleeting days of August, there’s nothing better than eating a tomato at the peak of ripeness. Well, nothing except a tomato tucked into a sandwich with some bacon, lettuce, and a generous smear of mayo. Tomatoes are naturally high in MSG, that compound that makes Chinese food taste so dang amazing, so it’s no wonder that an August BLT rivals a BLT eaten at other times of the year.
There is one existential question that plagues BLT enthusiasts. If you add an ingredient that isn’t bacon, lettuce, or tomato, is it still a BLT? For instance, is avocado permissible or do we need to call it a BLAT? What about a fried egg? Is cheese an allowable BLT topper? If you’re not a total purist, BLTs are a perfect canvas for some creative combinations. So’s Your Mom (1831 Columbia Road NW) is an excellent option if you’re looking to enjoy a classic deli BLT, but you can also add avocado for a little extra decadence. Duke’s Grocery (1513 17th Street NW) makes a “Posh” BLT, so named for the addition of smashed avocado, garlic aioli, and herbs and arugula that stands in for lettuce. It’s a little fancy but doesn’t stray too far from tradition. For diners looking for something a little more unconventional, consider the hefty salmon BLT at Neopol Savory Smokery in Union Market (1309 5th Street NE). Neopol smokes both the salmon and the bacon and then tops them with honey dijon dressing for a hit of sweetness.
Do you have a favorite place to eat a BLT? Let us know in the comments.
Small Bites
Oenophiles unite at FLOFest
Get ready for a celebration of wine and jazz at the inaugural FLOFest happening Monday at Gateway DC (2700 Martin Luther King Jr. Avenue SE), part of the new St. Elizabeths East development. Enjoy wine tastings, wine pairing workshops, and chef demonstrations while listening to live jazz. Gates open at 10 a.m. and musical performances begin at noon.Tickets are $45 and include two food samples and at least four wine tastings.
An entire day dedicated to Old Bay
Why celebrate Labor Day when you can celebrate all things Maryland at Old Bay Day? City Tap House (901 9th Street NW) will be hosting an Old Bay party on Monday from 11 a.m. to 5 p.m. The $35 entrance fee gets you unlimited Maryland blue crabs, jambalaya, and corn on the cob. Wash it down at the bottomless Bloody Mary bar or with a pint of Flying Dog’s Old Bay summer ale, the only acceptable beer choice at an Old Bay party. Competitive types can sign up for an all-day corn hole tournament, though we think a crab walking contest would have been more appropriate. Teams must register by August 31 by emailing egartzke@publichouseusa.com.
It’s a mad, mad, mad menu
Menu MBK (405 8th Street NW) is going retro next month with a Mad Men-themed menu. Nibble on classic 1960s dishes like shrimp cocktail, oysters Rockefeller, cheese fondue, and beef wellington. And of course no meal would be complete without a couple stiff cocktails. Beverage pairings include riffs on the classic martini, Old Fashioned, and Manhattan. The set menu is $65 and will be available all month.
Pop’s SeaBar opening Sept 4
If you’re missing the beach already, stop in to Pop’s SeaBar (1817 Columbia Road NW) for a taste of the ocean. The folks behind Cashion’s Eat Place will be opening their boardwalk-themed restaurant this coming Thursday. Look for plenty of oysters, crab cakes, radlers, and an ice cream sandwich luge invented by former DCist contributor Eddie Kim.
Learn to hand roll with the best of them
Masa 14 (1825 14th Street NW) is launching “Sunday Sushi School,” a monthly sushi-making class starting September 7th from 6-9 p.m. Chef Kaz Okochi will teach students how to make tamaki hand rolls and inside-out rolls with shrimp, spicy tuna, or salmon. Vegetarian options are also available upon request. After the class, you’ll be able to sit down at a table and enjoy your sushi for dinner. Classes are $15 per person or $21 per person with a sake pairing. Contact the restaurant to reserve your spot.
