Expect a block party on U Street between 12th and 13th Streets.
“Everyone is welcome in Ben’s Chili Bowl,” says Virginia Ali.
Half-smoked? Half sausage, half hot dog? Much of the mythology of D.C.’s most famous street food remains cloaked in not-quite-answered questions.
“I want to redefine how people think about eating sausage,” said the restaurant’s founder Andre McCain.
The Half Smoke Benedict at Ten 01 brings a brunch-ified twist to a Ben’s Chili Bowl favorite.
You—yes, you—could win and be crowned the Sausage King of D.C.
A new half marathon scheduled for November 3 challenges its runners to eat a chili-covered half-smoke at Ben’s Chili Bowl in the middle of the 13.1-mile race.
Who’s excited for a second Ben’s Chili Bowl location? Not this humble writer.
Ben’s Chili Bowl has always been something of an untouchable local culinary institution, but it may soon be getting some competition — and from someone who saw the eatery’s workings from within.
Yesterday, Domaso in Rosslyn played host to the Top Dog Half-Smoke Challenge. Ten chefs offered their variations on D.C.’s signature chili half-smoke from Ben’s Chili Bowl. Entries ranged from broad interpretations with foie gras and sliders to more traditionally flavored sausages.
