People have been putting meat and cheese between bread ever since our favorite Earl, the Earl of Sandwich, couldn’t be bothered to leave his card game to knife and fork his way through a meal. That was on November 3, 1762. Fast-forward 252 years and by god have we (the world) perfected the sandwich concept.
Sandwich shops are popping up in DC as fast as condo buildings with ridiculous amenities. One of the newest to throw their bread into the ring is the Penn Quarter location of Red Apron Butcher located on D Street NW. This new address joins the Red Apron Butchers located in Union Market and Merrifield, VA.
However, you can only get The Best Thing on the Menu: Sunday Supper weekdays during lunch in Penn Quarter. In this messy, nap-inducing hoagie you’ll find pot roast, horseradish mashed potatoes, beet horseradish slaw and Duke’s. Leftovers should fill a sandwich more often (kind of like the Best Thing on the Menu at Capriotti’s)
Those that insist on the patty approach should try The Dino, a spicy cotechino pork burger topped with broccoli rabe, fontina and tomato aioli on a kaiser roll. It’s like a quick trip to the Italian market (pretend we have one of those).
Sunday Supper not your BTM? Post your favorites in the comments section.
Oyamel could be the underdog when it comes to ranking Jose Andres’ restaurants in DC. Jaleo behaves as the flagship of the operation, minibar is elusive and mysterious and Zaytinya continues to produce memorable meals time after time. It turns out that unassuming Oyamel is underrated. Sure, the butterfly decor is a little like a science museum, and the clientele seems to be mostly tourists. But, as is always the case with Best Thing on the Menu, it’s the food that counts.
A while back we double ordered the Best Thing on the Menu at Kapnos. Well, we had another repeat BTM order at Oyamel, and this time it was breakfast for dinner. The Best Thing on the Menu is most certainly Huevos Enfrijolados. This dish is composed of a fried organic egg with black bean sauce, house made chorizo, salsa verde and a corn tortilla. This brunch munch is perfectly balanced and delicately composed. We didn’t even know you could fry an egg like that.
Oyamel also knocks it out of the park when it comes to tacos. At most DC taco haunts you pick your protein: beef, pork, chicken or fish. But at Oyamel, there are four different types of pork tacos alone, plus adventurous folks can try Chapulines (grasshoppers!) an Oaxacan classic. Learn more about them here.
Don’t rule out Oyamel next time you’re in Penn Quarter. It’s a little easier to get a table, the food comes out fast and fresh and you can order two of anything.
Huevos Enfrijolados not your BTM? Post your favorites in the comments section.
Dining at Chef Dennis Marron’s Poste is a bit like a perfect trip to the zoo. If you go to Poste for dinner and dine al fresco, you are privy to a table on the upper patio where you can, with reasonable peace and quiet, observe the lower deck post-work antics and human mating rituals. There is no doubt that Poste’s happy hour is popular, but for those that want a great meal and to watch from afar, book a dinner table.
Set in the 1841 General Post Office building, Poste joins a host of other delicious Kimpton restaurants we have profiled on Best Thing on the Menu such as Zentan and Urbana. Like the other two, there is tremendous attention to detail in the cuisine and the boisterous brasserie atmosphere keeps us coming back.
Though we’re sure to hear disagreements in the form of truffle frites, BTM has selected Beef Cheek Bourguignon as the Best Thing on the Menu. The 72-hour braised short ribs are served with bacon, carrots, baby turnips and Dijon whipped potatoes.
Chef Marron accomplishes the impossible in this dish. Beef Bourguignon is typically a heavy, hibernation indulgence designed to warm you up in the winter. But at Poste, their bourguignon is light enough to enjoy in the summer and you don’t leave weighed down or covered in stew stains. The texture of the beef is divine and the seasoning, perfection.