The Thanksgiving sandwich at Campono. What: Thanksgiving Sandwich
Where: Campono, Jetties, Capriotti’s, Ted’s Bulletin
My family always went to my uncle’s house for Thanksgiving. Not hosting on Thursday meant there was no continuation of the holiday in the form of leftovers to be eaten Friday afternoon. For a time, stopping at a Wawa for a Hot Turkey Bowl on my drive back to D.C. became a way to fill the void. They do hoagies, too. But Thanksgiving sandwiches get much better than the convenience store variety.
Jetties (1921 I Street NW) has long been a gold standard in the Thanksgiving meal between bread category. Cranberry sauce nearly seeps through one slice of sourdough bread of their Nobadeer sandwich. Under the other slice is about an inch of stuffing, with hand-carved turkey in the middle. It is a formula that’s certainly working for the growing business, which serves it now from five area locations. In expanding so, they’re taking a page from a much larger sandwich chain that not too long ago landed in Washington. Capriotti’s Sandwich Shop, which opened a location at 1800 M Street NW one year ago today, serves their trademark Bobbie to Joe Biden and anyone else that comes in looking for a turkey day fix. To celebrate their D.C. anniversary, they’ll be handing out free Bobbie’s to the first 50 people in their line today.
Among the pizzes and homemade gelato of Campono (600 New Hampshire Avenue NW) by the Kennedy Center, chef Bob Kinkead sells a Thanksgiving sandwich, putting the traditional roast turkey, stuffing, and cranberry combo in a house baked roll with lettuce and mayo. No such item existed on the seafood heavy menu of the former Kinkead’s in Foggy Bottom, but the chef did make such a sandwich back when he was making his kitchen bones in Massachusetts. “It’s a version of something I would make for myself,” Kinkead says.
The concept of putting fowl and fixings between bread is nothing too new. Wrapping breakfast pastry around the ingredients on the other hand? Ted’s Bulletin (505 8th Street SE, 1818 14th Street NW) is accepting pre-orders for savory Thanksgiving Pop Tarts, which consist of turkey and and stuffing on the inside, cranberry sauce glaze on the outside and a sweet potato mash topping.
Small Bites
Jose Andrés and Barton Seaver on Food TV Series
The National Geographic Channel premieres EAT: The Story of Food tonight on the small screen. Local chefs Jose Andrés and Barton Seaver are among the chefs, historians, and scientists the channel enlisted to talk about the relationship between humans and food in a six-hour television miniseries. The show is part of a multiyear focus on food at the National Geographic Society that includes an exhibit on display at the museum and a downloadable Healthy Eating Recipe Guide. At an event previewing the television series, Andrés, who is preparing to open a vege-centric fast-casual concept in Foggy Bottom, opined on his love/hate relationship with meat versus vegetables: “Meat is a very easy escape. The first five seconds of chewing are like an orgasm. But then the five seconds go away and you have the next 30 seconds of your life…[with vegetables] I would make love with the permission of my wife.”
Japanese Noodles in Isabella’s Ballston Space
Mike Isabella is preparing to open two restaurants — Kapnos Taverna and Pepita — in Arlington next year. Joining his two concepts in his Wilson Boulevard and North Quincy Street space will be Yona, a Japanese noodle bar. Baltimore’s Jonah Kim, who formerly cooked for Michael Mina’s izakaya in Charm City before the restaurant closed, will serve ramen and donburi rice bowls during lunch, expanding dinner to include Japanese small plates at dinner. Isabella is a business partner in the venture.
Top Chef Contestant to Lead Firefly
Firefly is bringing Lindsay Autry in as their new executive chef. Autry competed on Season 9 of Bravo’s Top Chef, finishing third in the Austin, Texas season. Autry is a protege of Miami-based chef Michelle Bernstein and describes her cuisine as “soulful, embracing Mediterranean flavors while blending in her Southern roots.” She plans on redoing the menus of the Dupont Circle restaurant in 2015.
Logan Tavern Refresh, Discount
Logan Tavern will close down for a few days over the Thanksgiving holiday for minor renovations. To clear out their kitchen this Sunday, all food aside from the happy hour menu is 50 percent off from 4 p.m. until close. Ten dollar dinner!
