Photo by Jeremy Keith.
Dish of the Week: Cheesesteaks
Where: Bub and Pop’s, Capriotti’s, Taylor Gourmet, Red Apron
Philadelphia may be the homeplace of the cheesesteak, but that doesn’t mean you have to drive two-and-a-half hours to get a decent chopped beef sandwich slathered in cheese. D.C. used to be a bit of a cheesesteak desert, mostly serving sandwiches so mediocre that only a drunk person could stomach them. And while some folks may never be satisfied by any cheesesteak not made in the City of Brotherly Love, D.C. has been having a bit of a sandwich revival, churning out cheesesteaks that are really quite delicious. Whether you are staunchly for or against the use of Cheese Whiz, there’s now local cheesesteak that will make your mouth happy.
Dupont sandwich mecca Bub and Pop’s (1815 M Street NW) may be famous for their Italian hoagie, but don’t underestimate their other sandwiches. They’ll whip you up a mean beef or chicken cheesesteak with aged provolone or add marinara sauce and pepperoni for a pizza steak. Meanwhile, Red Apron’s roast beef and cheddar sandwich isn’t a cheesesteak in the truest sense of the word, but anything that comes drizzled with a substance known as “atomic cheese whiz” is going to draw a few comparisons to the classic. And if you prefer white American on your cheesesteak, head to Capriotti’s (1800 M Street NW) for a straight-forward chicken or beef cheesesteak.
Taylor Gourmet is further embracing their Philly roots by finally making cheesesteaks a permanent part of their menu. As of Wednesday, you can enjoy three different cheesesteak varieties at Taylor locations: traditional with provolone and onions; sauced with marinara and pepperoni; or topped with bacon and a cherry pepper mayonnaise, a combination that allegedly tastes like a Big Mac. All sandwiches can be made with beef or chicken.
Did we miss your favorite local cheesesteak? Let us know in the comments.
Small Bites
Logan Circle gets more midnight eats
Pearl Dive Oyster Palace and its upstairs neighbor, Blackjack (1612 14th Street NW), are launching a new late-night menu to satisfy hungry 14th Street NW crowds. Diners can nosh on orders of fried pickles or fries for $6 each, or spring for a more substantive shrimp po’boy for $13. The menu will be available Fridays and Saturdays from 11 p.m. to 1 a.m. —Travis Mitchell
A Decade of Belgian Cuisine
Chef Bart Vandaele’s Belga Cafe (514 8th Street SE) is marking its 10-year anniversary this month and is hosting a Belgian market this Saturday at the nearby Fridge (516 1/2 8th Street SE) space. Samples of Belgian food and drink can be purchased for $6 each or $25 for five samples. Additional events are planned during October, including a cooking demo on October 11 and a beer market on October 18. —Travis Mitchell
Shake Shack goes German
This is the 9th year that Shake Shack is getting in on the Oktoberfest action. “Shacktoberfest” runs from October 3 to 12, and features a special brat menu, including a brat burger, currywurst, and a bacon cheddar brat. Beer drinkers can buy a 25 oz. beer stein for $10 and take advantage of $7 refills throughout the event. (This offer is not available at the Nationals Park location.)—Travis Mitchell
A Bountiful Beer Harvest
The fall season brings with it a wide variety of seasonal beers, ideal for ringing in cooler days and longer nights. To celebrate, all three area Pizzeria Paradiso locations are holding an Autumn Fest now through Sunday. Stop in for a curation of unique pumpkin, Octoberfest, and harvest beers. Featured local breweries include DC Brau, Mad Fox, Flying Dog and Lost Rhino.—Travis Mitchell
Some Pig
Pay homage to all things porcine next Sunday at the Heritage BBQ cook off at Taste of D.C. Local chefs will compete in barbecue competitions, include a whole pig contest featuring Scott Drewno (The Source), Erik Bruner-Yang (Maketto/Toki Underground), Joe Palma (Bourbon Steak), George Pagonis (Kapnos), and Kyle Bailey (Birch & Barley). Aside from plenty of barbecue, there will be a bourbon bar, oyster bar, unlimited ice cream from Jeni’s Splendid Ice Cream, a butchering demo, and more. Tickets start at $100.
