By DCist contributor China Riddle
The ever-expanding dining scene around Shaw can now add a fast-casual smoked meat shop to its list. Chef Marjorie Meek-Bradley, in partnership with Tin Shop, has launched Smoked & Stacked toward the back of the Convention Center. The 22-seat eatery will serve breakfast and lunch until 3 p.m. each day, offering smoked-meats on her brioche-like “milk bread”—a specialty that garnered much attention during her stint on season 13 of Top Chef.
On one episode, she was challenged to come up with a fast-casual concept. She ended up with one centered around pasta due to time constraints, but her desire then to pile smoked pastrami on milk bread gave her the idea for Smoked & Stacked in D.C.
Naturally, the menu’s signature items are its sandwiches, like “The Stacked” that’s topped with pastrami, creamy slaw and dijon, or “The Messy” reuben. Vegetarian patrons also have the option of ordering a smoked portobello mushroom sandwich from the “build your own” section, which Meek-Bradley served with sprouted tabouli and avocado spread during Smoked & Stacked’s preview party. (And yes, this explains why the sandwiches pictured here were on the small side.)
On her journey to help fill a rather sizeable void in D.C.’s pastrami offerings, however, Meek-Bradley found another gap to address—quick breakfast options. D.C.’s food scene is certainly thriving, but few new spots are open in the early hours. Smoked & Stacked is taking advantage of this by offering four breakfast sandwich options alongside Vigilante cold brew and drip coffees. Pastrami fans will be delighted with “The New Yorker,” which tops the smoked meat with a fried egg, comte and hot pepper jelly.
Although Smoked & Stacked focuses on breakfast and early afternoon sandwiches, local beers and three wines—currently a rosé, white, and prosecco—will be available to order. Meek-Bradley confirmed that next year diners will be able to enjoy these drinks on a patio. Fans of her smoked chicken from Roofer’s Union will be thrilled to see it available as a half-chicken platter, while sides such as pastrami mac and cheese and potato salad are similarly as hearty. Those seeking lighter fare can order the field salad and even indulge in gluten-free bread.
The vibe and decor of the space matches its menu—rustic, red wood paneling lines the bottom half of walls, while the partially-open kitchen can be viewed through frosted factory windows covered in chicken wire. The details were hand-picked by Meek-Bradley, who said she immediately fell in love with the wood because it was the color of pastrami. The street-facing wall is nearly all windows and a high-top table, allowing for plenty of natural light.
Smoked & Stacked is one of many the new concepts hitting 9th street, and will soon be joined by neighbors Union Kitchen Grocery and Unconventional Diner. Not to mention that hotspots Buttercream Bakeshop, All Purpose Pizzeria, The Dabney and more are located directly across the street or in nearby Blagden Alley. It’s prime real estate for a quality pastrami sandwich.
Smoked & Stacked is located at 1239 9th Street Northwest. Hours are 8 a.m. to 3 p.m. Monday through Friday, but it opens at 10 a.m. on Saturday and Sunday.
