Flight Wine Bar: Pulled Duck Sandwich

Flight Pulled Duck Sandwich

The humble French fry—so often relegated to the role of a caloric afterthought cowering on the side of the plate. Not so at Flight Wine Bar, where the fries are fermented. Based on the classic combo of salt and vinegar, Chef Bradley Curtis takes the mess out of it by fermenting potatoes with a simple solution before they hit the fryer.

You’ll find these zippy spuds next to The Best Thing on the Menu: Pulled Duck Sandwich with Spiced Berry Reduction and Napa Cabbage Slaw. Duck is auditioning in this dish to take the pulled pork world by storm. It holds moisture really well, and lends a little bit of gaminess.

Flight Beet Salad

The pulled duck sandwich is actually a little bit of an anomaly at Flight. Much of the menu has notes of Mediterranean and North African influences. Standouts include the sumac bronzino, squash dolmades and roasted beet salad featuring a perfect soft-boiled egg. Italian, Japanese, Korean, Spanish, Mediterranean, Whatever…all menus should have at least one bursting egg. In the case of this salad, the egg yolk replaces any need for dressing.

Flight is a wine bar after all, so if you see either of the husband/wife owners, be sure to ask their opinions on what to drink. Swati Bose and Kabir Amir can help with pairings, or challenge you to try something from a lesser-known wine region.

Pulled duck sandwich not your BTM? Share your favorites in the comments section.

You might also like Cork or Proof.

Proof: Duck Confit with Scallion Hush Puppies

Proof Duck Confit

Proof is so much more than the place foodies eat before a Caps game. It’s a dining destination all on its own. The wine and food programs seem to compete for the role of the lead dancer. Is Proof a wine bar with food or a gastronomical, food-focused delight that has a solid wine list? Whichever you decide to be true, don’t order a beer here. It just wouldn’t be fair. We recommend an Oregon pinot from our favorite winemaker Patricia Green.

Back to the food from Haidar Karoum. The Best Thing on the Menu: Warm Duck Confit with Scallion Hush Puppies, Pickled Beech Mushrooms and Tomatillo Salsa Verde is rich, bright and light at the same time. The tart tomatillo salsa cuts the confit – you know duck cooked in duck fat. What could be better?

We’ve also never met a hush puppy we didn’t like. Some of our favorites are at Garden District and Lincoln. Proof’s hushies are a little on the lighter side, with very little grease and some tangy onion flavor.

Proof

There’s another dish on the menu that made a real impression. Let’s say you’re Santa Claus fueling up for a trip around the world. Or, Rob Ryan. Or Rex Ryan pre-weight loss surgery. Order the Cassoulet of Duck Confit, Crispy Pork Belly & House Made Duck Sausage. The meatiest, manliest entree we’ve ever seen with a calorie count that is likely higher than the entire contents of a Cold Stone Creamery. Order it anyway.

Duck confit not your BTM? Post your favorites in the comments section.

Top Five Eats to Beat the Heat

DC is at the height of swelter season and so we thought we’d provide some recommendations on five treats to eat in the heat. If you venture out in the humidity, head to the following five spots for these cool dishes.

Mari Vanna's Borscht1. Mari Vanna’s Cold Borscht

Borscht is the perfect chilled, colorful summer soup. Unlike its hot winter counterpart, laden with beef, potatoes and sour cream, this vegetarian version is light and refreshing. Just don’t wear your best summer whites to eat beets. For more on what to order at this charming Dupont Circle Russian establishment (besides vodka), click here.

B TOO's Fried Orange Sherbet2. B TOO’s Fried Orange Sorbet

This is like the tempera ice cream you would beg your parents for when they “dragged” you to a sushi restaurant to “expand your horizons” when you were little. Fried ice cream is back with a bang at B TOO. This temperature impossibility sits atop sweet, candied fennel and is surrounded by fried basil leaves. Quite simply, it’s summer on a plate. For more on this Top Chef-studded Logan Circle restaurant click here.

Sushi Taro's Sashimi Omakase3. Sushi Taro’s Sashimi Omakase

You may not know the meaning of the Japanese word omakase, but chances are you’ve eaten a tasting menu or two in your time. Omakase essentially means you’re getting the top, chef-recommended selections of the day. And at Dupont Circle’s Sushi Taro, where they fly in a large portion of fish from Tokyo, you’re in for a wild ride. Sometimes, it’s far more fun to let the experts decide! There’s nothing steamy about sashimi, it’s light and fresh and the perfect summer eat. For more on Sushi Taro, click here.

Del Campo's Scallop Ceviche4. Del Campo’s Grilled Scallop Sushi Ceviche

It’s sushi, no it’s ceviche, no wait, it’s both! Del Campo continues to turn out great grilled items and this one in particular is perfect for warm weather. The scallops sit atop nigiri sushi-like rice mounds and are adorned with a smoked uni sauce. A little bit of raw, and a little bit of heat. We just visited Del Campo in Chinatown and had the special opportunity to interview Chef Victor Albisu. Click here to hear his thoughts on the most popular, and most daring, menu picks.

Teddy's Crab and Avocado5. Teddy’s Crab and Avocado

Teddy’s is a great second edition to the presidential-themed dining establishments in DC. We admit that Dupont Circle’s Teddy might be a little more fun in the winter, when it’s time to pack on the pounds by eating game meat, carbs from the heartland and rich desserts. However, there are a couple items on the menu today that are ripe for summer consumption. The best of which is their crab and avocado dish served with grilled corn and a sauce that’s worth soaking up with their homemade breadbasket. See our pick for Best Thing on the Menu here.

Agree/Disagree with our top dishes? Tell us in the comments section or on the BTM Facebook page.