Mason Dixie Biscuit Co: Pulled Pork with Jalapeño Slaw

Biscuit

 

UPDATE: Starting Thurs, Nov 6 Mason Dixie Biscuit Co. will be serving out of Union Market, parting ways with EatsPlace.

Unless you’ve been too busy holding hands while apple picking in matching sweaters all Fall, you’ve probably picked up on the biggest buzzword: biscuit. Until recently, DC had been sorely lacking in the fluffy, flakey, buttery department. But this void has been filled by Mason Dixie Biscuit Co.

The biscuit slingers include Executive Chef Jason Gehring, Managing Chef Mo Cherry and CEO Ayeshah Abuelhiga. They’ve been super innovative in launching their concept through pop-ups, and now a residency at EatsPlace, which opened its doors this month.

Located in Park View (near Petworth), EatsPlace is a food incubator that allows up and coming concepts to be nurtured during short residencies. It doesn’t look like a science lab of sorts. Rather, it’s a cozy brick row home complete with seating, and a full bar. It’s there that you can try Mason Dixie Biscuit Co. Mon-Fri 7a-1:30p through the remainder of 2014.

Be sure to order The Best Thing on the Menu: Pulled Pork Biscuit Sandwich with Jalapeño Slaw. Bet you thought we’d say Fried Chicken Biscuit Sandwich. Well, surprise. Tender pulled pork piled high between two fluffy biscuits breeds the best of the BBQ and Southern comfort worlds. You can choose between three biscuit flavors for sandwiches, and in this case Ham & Jalapeño is a no-brainer.

DSC_0106

Obviously, the fried chicken biscuit sandwich isn’t bad. Jason, after all, was the opening chef for Astro Doughnuts & Fried Chicken. But it’s one of those situations where there’s more fried matter than chicken meat, which somehow makes you feel even more guilty about your mid-morning heart attack snack. Last tip: Bring a team of hungry friends so you can try most of the menu.

Find Mason Dixie Biscuit Co inside EatsPlace at 3607 George Ave NW. 

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

DCity Smokehouse: Meat Platter

DCity Smokehouse

DC’s gearing up for a sweaty, smoky, artery-busting Meat Week 2014. One of the featured meat magicians is none other than BBQ newcomer DCity Smokehouse. This four-seat cubbyhole of heaven can be found right around where Florida Ave meets North Capitol Street NW. Use your nose to guide you the rest of the way.

As far as the Best Thing on the Menu, go all out and get the Smokehouse Meat Platter: 1/2lb of any sliced or chopped meat or combination of 2 meat with one side, house made pickles, & Texas toast. Select the hush puppies as your side if you know good food when it stares you in the face. We went with brisket and pulled pork, but there’s pork belly and turkey too.

You can trust Pit Mater Rob Sonderman with all your BBQ needs; he took the reigns at DCity Smokehouse after leaving Hill Country BBQ in Penn Quarter, and has really injected new life into the neighborhood.

Fried Chicken and Red Velvet Waffles

Those who prefer poultry also have a killer option: Crispy fried boneless chicken & red velvet waffle with bourbon syrup. A definite BTM runner up. This dish was a Revive Catering and Events original.

If you’re lazy when it comes to BBQ, not to worry. Rather than cruising down Florida Ave, just use your mouse to navigate to Seamless for delivery. Keep them in mind for Super Bowl orders!

Smokehouse Meat Platter not your BTM? Share your favorites in the comments section.

Garden District: Summer Feast for Two

Garden District

As we embark on the last real month of summer, we thought we’d share the perfect summer feast for two at Garden District, formerly known as Standard. Although there’s a fresh new name paying homage to the previous tenant, we’re pleased to see the menu remains unchanged.  The American South meets Bavaria at this community-driven Logan Circle smokehouse. There’s really something special about drinking German beers from steins that goes all too well with American BBQ.

The platter making up The Best Thing on the Menu consists of the pulled pork sandwich, barbecue brisket sandwich, hush puppies and Mexican style grilled corn. The biggest benefit of this platter is that it draws influence from different regions.  The chef, Tad Curtz, is not a monogamist when it comes to his ‘cue. He’s got vinegar-based North Carolina BBQ in one corner of the menu and sloppy, saucy Texas style in another.

The only sin we committed (besides gluttony) was not calling ahead to order a head.  For $25 bucks the chef will present you and your team of hungry hungry hippos with a full pig head so you can go after the jowls, tongue and beyond. While some might call this omission an epic fail, we’ve chosen to look at it as a reason to go back to Garden District, and soon. Before we know it, the Redskins will be under the lights, the leaves will be on the sidewalk and we’ll be asking where summer went.

The gates open at 5:00 p.m. Monday-Friday and noon on the weekends. We tell you this because thanks to top-quality beer and BBQ and an onslaught of great press, they’re due to be packed.  Just this month Garden District was named on Parade’s list of best BBQ. In an era of competitive reservations on 14th Street, it is somewhat refreshing that Garden District doesn’t reserve seats. Instead, you’re encouraged to grab some bench next to strangers and enjoy the camaraderie of consuming summer together.

Oh, and don’t forget the donuts! They’ll be available for just a dollar this weekend as a part of the neighborhood’s Mid City Dog Days (Aug. 3-4, 2013).

Our perfect platter for two not your BTM? Post your favorites in the comments section. Oh, and do rub it in (with salt) if you remembered to order the pig head.

If you like this, you might also like: Lincoln, Teddy and Ben’s Chili Bowl.