Category Archives: DC Sandwiches

Brag Mama Brag

My sister Mara, the brilliant historian, knows where to go and what to do and who to see and what to eat in DC. And I don’t mean the usual thing. She has no interest in the usual thing.

Mara is at work on an Anacostia Heritage Trail, for Cultural Tourism DC (www.culturaltourismdc.org). The trail will tell the neighborhood’s stories, including the pre-Civil War Uniontown, St. Elizabeths Hospital, the post-Civil War Freedmen’s village, Frederick Douglass, Barry Farm Dwellings (built during World War II), and much more, on 19 illustrated signs. In July Mara and colleague Jane Freundel Levey were in the neighborhood siting the signs when they stopped for lunch at Mama’s Kitchen.

When she found  Mama’s Kitchen at the corner of Maple View Place and Martin Luther King Jr. Avenue, SE, in Anacostia, she was looking for a little lunch.  The usual thing looked likely. She found treasure instead. PAYDIRT!

A few weeks later we met at Mama’s Kitchen for lunch. One of the owners, Musa Ulusan, sat down with us. Fatma Nayir, Mama, and Musa’s partner, was behind the counter shaping the wonderfully chewy handmade bread that carries all the sandwiches and pizzas.

Originally from mountainous eastern Turkey, Musa‘s ethnic background is Kurdish and Jewish, although he says that it’s food that runs in his blood.

While Mara and I tried not to wolf down the terrific garlic-spinach sandwiches Musa amused us with his life story. From the sounds of things, the man has nine lives.

I admit to being distracted – we did go there for lunch, after all, and I was starving, but I did catch a fair bit of the action. Musa and Fatma (who were then married) once owned an extensive string of restaurants in New Orleans until they were wiped out by Katrina. They relocated to the DC area and built up a new string of restaurants, only to be wiped out again by the bad economy.

With a tiny nest egg of $13,000, they sublet the spot on Maple View Place and set to cooking. Giving it to you straight – the food is fabulous.

Musa and Fatma have their eyes on a larger spot and perhaps another dynasty. Stay tuned. I wouldn’t put it past them. Perhaps they could get some ovens roaring a bit closer to me.

Stacks of Chowski at Stachowski’s

Braunschweiger

Roast Beef

Stachowki’s is a brand. That’s a good thing, right? A brand is permanent. Seared into being for the life of the beast. I don’t like changes, particularly when evolution means the disappearance of something lovable. Countless beloved lunch  counters, deli cases, mom and pops, corner stores, spots, joints, greasy spoons have disappeared before my eyes. The holes are all still there, the replacements vapid.

Stachowski’s market is not new by DC trend standards. It opened in the former Griffin Market – a very sweet market – in May or so. In DC new is only new tomorrow. By my standards, Stachowski’s is new. New to me is new until hell freezes over and my red parka with the embroidered flame detail has been worn threadbare.

Pastrami

 Jamie Stachowski’s been cooking in DC for countless years, bless his loves-to-feed-people heart. Handmade, small batch salumi went away in America and now is back, thank goodness. And goodness it is. Bratwurst! Bangers! Kielbasa! May they never become extinct. Not in my lifetime, not in the lifetime of the universe.

Coppa, Mortadella, et al

Turkey Club

No Phone, No Pool, No Pets

slippery corned beef

brined by this king of the road

carb/umami bomb

Rina Rapuano’s  story in the Washington Post about the Corned Beef King.

Put down that broom and read excerpts here:

buttery corned beef, sauerkraut that cuts through the richness of the meat, Swiss and Provolone cheeses, and Russian dressing, layered on fresh-baked rye and warmed on the griddle

the flavors and texture spoke to the great care that’s taken with the beef brisket. Rossler cooks the already-corned meat for 11 hours, a process that involves slow roasting and re-seasoning it with his own pickling spices, onions and “secret sweeteners.”

roasting the meat for more than three hours in nothing but garlic, butter, salt and pepper let the taste of the bird shine

corned-beef hash topped with two over-easy eggs (food truck breakfast. woot!)

corned beef to fill my frame
means by no means is my name

third boxcar, midnight train
destination…Bangor, Maine….

ShawarMIMIssion Possible

 Went to Shawarma Spot with Mimi. We did it. We made a plan to have a lunch and we did it. A lunch. A mission. Made possible. With Mimi. Shawarmaed. Spotted. Made shawarmareal.

This spot is much more than a spot, it’s a landscape. An array of toppings that hold their own. Were the meat forgotten, I might not take note.

Late night eaters, take note. Friday and Saturday nights Shawarma spot is open till 4 am. Adams Morgan, Kalorama, Dupont Circle and Columbia Heights homebodies, take note. Shawarma Spot delivers!

Opportunity Cost

SUNdeVICH is intriguing.  I wanted to go there, but hadn’t had a chance, or made the chance. Then, *bing*, a Living Social coupon lit up my screen, and I was catalyzed. I apologize sincerely for needing a coupon to ignite initiative.Anyway, I had this Living Social coupon for SUNdeVICH, and was excited to go there. Simultaneously, I felt embarrassed to soak a small business with a twofer sandwich deal.On the other hand, a coupon will propel a person across town to save a buck. On the way, serendipity is guaranteed to occur.  A small event to remind a girl that the world is out there, full tilt, and she’s got to jump in.

I pondered my fix and set some personal ground rules.

1. Bear in mind that the merchant receives only 30% of the value of the coupon. That 30% might cover the food cost and not a whole lot more. Maybe less.
2. Don’t visit during peak hours. If you show up during a quieter time, you count as way better than nothin’, rather than  a wrench in the spokes. A discount wrench.
3.Be generous. Spend more than the coupon. If we’re gonna make slaw, everyone has to peel a little cabbage.
4. Tip on  what the total would have been without the coupon. This is absolutely imperative.
5. If you are happy, go again. Pay full price. Tell your friends. Spread the word.
A word to the wise, once your coupon has expired, do not despair. Little known fact: that coupon retains its face value. Go! Same rules apply.
My friend Peter, who met me at SUNdeVICH, is a fantastic pastry chef and always game for dessert. Hooray, we had both!I loved SUNdeVICH. The space is utterly charming, down a beautiful, broad, urban alley. Secret seeming, beguiling and enticing. The sandwiches were topnotch, the choices neither too wide nor too narrow. Superb bread, excellent filling-to-bread ratio. SUNdeVICH does not offer coffee or tea, a parameter I respect. Go! Look for me there.

Well Enough Left Alone

One of my favorite Onion headlines: “Local Girlfriend Wants to Do Stuff”.

Local wife, Suits-Herself-Cindy, turned me on to American Seafood.

This cute and disheveled older man runs the shop. He is the owner, actually, with his wife, who makes the key lime pies. It mostly operatesas a seafood store (not restaurant), but he serves dinner a few nights a week. Basically, he will cook ANY fish for you. I get the feeling that you could just walk into the shop and say “I’d like that piece,” and he’d cook it up for you.Then you can get fries and slaw or vegetables and rice. (ADORE the lack of choices). The vegetables (summer squash and green beans) came from his garden!!! So sweet.And, boy, he can cook a piece of fish. The grouper I had was by far the best fish I have had in a long time. The owner hustles around in a cheerful but low key way and makes sure everyone is happy. AND you bring your own beer/wine.They have a variety of fish sandwiches for lunch. We should go.
Here is a link if you want to investigate: http://www.yelp.com/biz/america-seafood-corp-arlington
So we went. Here here to BYOB and “lack of choices”.

I had been having restaurant phobia. It is a phenomenon where I basically don’t like any restaurant. They all either seem overpriced or not quite good enough or too fussy (I didn’t want anything seared or crusted or glazed or …you know). Does this ever happen to you? American Seafood Corp was the perfect answer.

I’m tired of restaurants, too. Poor me, like the school boy in the New Yorker cartoon circa 1979. Peeling open his sandwich in the lunch room, brown bag on the table, he says, “Not pâté again.” Poor me, I eat out too much. Too many choices. My brain is tired.

Taking one bowl and one spoon and moving to the country.

Here here is American Seafood. For when this local girlfriend wants to do stuff.

Sassy Glassed Fast Repast

Okay, I got a tip about a good sandwich. Got the tip about a month ago. Maybe more. Work got in the way and I did not get to Fast Gourmet to eat a chivito. Ack. I admit that I did not know what a chivito was until about two years ago. And then, then, then, I  went to NYC, coerced a friend, I love her so, into joining me, and traveled, the old-fashioned way, no departicularizing and reparticularizing, we took the subway, to Queens for what had become legendary to me, the chivito.

Okay, had I just taken my sweet time, sat around in DC waiting for the world to come to us, waiting, tick, tick, tick, torture, tap, tap, tap, torture, refresh, refresh, refresh, torture, the chivito would and did eventually come. The rapture! Oh!

Okay, I am rhapsodizing about a fantasy. I have not eaten the chivito at Fast Gourmet. And, arrgh, there was a big story in the paper about it today. Not that anyone reads the paper anyway. Well, you think they don’t and then you wonder where all the sheeplike mobs got their info. Baaa baaaa baaaa. Okay, I admit it, I am one as well. The wooliest, baaingest sheep of them all.

Reuben and I had plans to go to Fast Gourmet yesterday but the state of the air got in our way. Observant subway rider that he is, Reuben had told me this:

“Someone on the metro was going on about one of the sandwiches.. how good it was, and how ironic that such a good sandwich was served out of a gas station.”

So, um, okay, it was killing me. Killing me.

Then this from Suit-Yourself-Cindy:
“Did you see the story about Fast Gourmet in the Post today? It’s a good article. It’s run by two brothers and they sound very down to earth. Freya poured nail polish all over the back seat of the car today. I love her so.”

Okay, back to why I have not been there. My son would not be caught dead with a bottle of nail polish in his sphere. He pours books like “Soul Eater” and mounds of crinkly cellophane wrappers and deep red sticky beverages all over the back seat. I love him so.

Gotta get my ego on and get myself to the trendiest sandwich spot in this town. Take the boy along. Keep us cutting edge and off the cutting room floor. A fast repast, I love one so.

So Many Sandwiches, So Little Time

The Arugula Files

Estadio

Each bocadillo comes on a six-inch, house-baked ciabatta roll, costs $10 and includes a side salad. Choose mixed greens and radish slices dressed with sherry vinaigrette, or better: a delightful toss of lentils, diced carrot, apple and onion. Call ahead to order if you’re in a hurry.

Even after its 15-minute car ride, we swooned over the lamb meatball bocadillo, its rich tomato sauce brightened by mint and dollops of melted goat cheese. It’s the most popular sandwich right now, says Guthrie. Coming in second is the sardine bocadillo, piled with meaty pieces of fish and garnished with shaved Vidalia onion and butter from Path Valley Farm in Pennsylvania.

Another combination – lomo, membrillo (quince paste), Valdeon (a Spanish blue cheese) and crushed almonds – conjures the flavors of a charcuterie plate. Jamon serrano with tomato, manchego cheese and arugula would have been fantastic had the bread been crisped.

On the other hand, the bun for our Spanish Hero was toasted, a nice textural counterpoint to its filling of spicy meats, manchego and juicy, sweet hot peppers. Think Italian sub by way of Seville.

Guthrie notes that the bocadillos will change according to what’s in season, and he has a hunch that a fan base is developing. “The number of sandwiches sold every day is growing,” he says. Sounds like love to us.

Katherine Zuckerman, The Washington Post

Bocadillo! Did they make that up? I believe it translates to “bread filled with stuff that drips all over you face”.

One Hand Eating

Koan for a sandwich: “Ah, Grasshopper,” the Zen master asks, “What is the sound of an interval?” The student answers: “The string remains silent until the bass player finishes the sandwich.”


 

 

A & M Wine Shoppe

Koans aside, it takes only one hand to eat a sandwich, provided, if the sandwich is large, that it is cut in half. Making it two. Take this as a meditation on aloneness. One hand eating a sandwich, or rather holding a sandwich – let’s be precise here since we are discussing the absoluteness of non-absolutes – is absolutely enough. And when the company is good, much more than enough.
We look like we are having a good time cause, well, we were. At least I was. My one hand was clapping. Just the one, in solidarity with Reuben, whose right hand was broken. He did not want any help. Got it.
One sandwich and another sandwich makes a pair, like a pair of bedroom slippers. On the one hand our sandwiches were on the one hand, cause Reuben was one-handed, having broken his hand. On the other hand, they needed to be a bit man-handled, gently so, with two large, gentle man-hands, cause they were large. Flat and large, like slippers, as I mentioned.

So, he did allow me to help him a tiny bit, cutting that madly flapping panini into two parts. Mine was cut to begin with by the sandwichista.
A&M has quality goods, some of them not often seen in these parts. Also, take note, fresh donuts on Saturday mornings, an experience I have yet to live.

Put A&M on your regular circuit, folks. Your procurement department will thank you. 

She constructed them single-handedly, although with good-vibe company, the furry variety. Constantly vigilant during our lunch encounter, I wonder how this business beast is getting in his full 18 hours of daily sleep.

A&M was a bit quiet in the middle of the day, in the middle of the week. We loved it like that, but when you find a place you love, you better pray for a soundtrack of the cash register dinging. Idiosyncratic food shops are fewer and farther between in DC than I like to admit. Get over there, people, and shop, with 2 p’s and an e!!

A Great Day Out at 2 Amys

img_3643.jpgIf you are not working and feel a bit guilty (or worse) about it, Two Amys is a good lunch spot on a weekday. You will not be overrun by the ambition and success vibe. It was Ralph’s idea to go and I was happy for what felt like a teeny overseas vacation on an ordinary Tuesday with extraordinary spring weather. Italy for a couple hours.

We had a good spot for viewing, in the back between the bar and the dining room, where we could scan the restaurant’s vistas easily. We forgot to look much though, cause Ralph talks even more than I do, and the food kept us very busy.

Some of my snapshots are on the Two Amy’s page and the captions chart most of our meal. While there is a picture of only one panini we did have two. The waiter seemed perturbed by that. Did he think we would be bored?

From the blackboard we chose a Pork, Olivada and Arugula Panini, which you can see, and Pipe Dreams Goat Cheese, Red Peppers and Basil on Grilled Flat Bread, which I liked very much, although the picture I took was not flattering so it went to the cutting room floor. Flat and squishy, with creamy, tart cheese oozing out, on bread that draped over your hand, it was lovely to eat.

From roasted olives to panini to espresso, we talked like mad and ate like mad. The staff knew Ralph by name and indulged him in a small plate of syrup-soaked cherries for me to try. I let Ralph have one.