Page 184 - (DK Eyewitness) Travel Guide - Washington, DC

182  TR A VELERS ’ NEEDS

The Flavours of Washington, DC

Washington is a place where everyone has an opinion, and culinary
preferences are no exception. For some it’s a power dining town, where
châteaubriand is the dish of choice and “two-martini lunches” are common.
Others would point to nearby Chesapeake Bay, and its delectable seafood
dishes that appear on many menus. Still others would see the city’s vibrant
ethnic communities as the key to current food trends. There’s no disagreement,
however, that DC’s dining scene reflects the diversity of the city. As well as
drawing on the bountiful harvest of the Atlantic, the city’s chefs also make
good use of seasonal, local produce from the farms of Maryland and Virginia.
Global Flavours settled in Washington, intro­
As the capital of the United ducing its well­traveled,
States, Washington has long globally­minded citizens to
served as a gathering place for unusual flavors and dishes.
leaders and dignitaries from In such ethnically diverse
across the country and around neighborhoods as Adams­
the world, who have brought Morgan or Mount Pleasant,
their own recipes and culinary it’s not unusual to find
traditions to the city. Refugees African, Asian, and South
from places such as El Salvador, American restaurants
Ethiopia, and Cambodia have standing side by side.
Clams Razor shells Oysters Lobster Mussels
Chef adding finishing touches to a dish at
Founding Farmers (see p186)
Power Dining
True to its reputation, the
city boasts an impressive
collection of “power dining”
restaurants, where lobbyists,
pundits, and lawyers gather
for steaks and cocktails. Slip
into a cozy booth at one of
these reputed steakhouses
and you’re likely to spot at
least a few members of the
United States Congress. Mouthwatering selection of Chesapeake Bay seafood

Washington’s Signature Dishes
The unique nature of the capital makes it
difficult to pin down its specialty dishes.
The Washington Post has made a case
for the “half­smoke,” a mildly spicy hybrid
of hot dog and smoked sausage, smoth­
ered in chili and cheese and often sold in
sidewalk kiosks. Ben’s Chili Bowl (see p189),
is the best known purveyor, and a favorite
Maryland crab of Bono and Barack Obama. Maryland Blue
cakes Crabs are also popular, often appear ing
as succulent crab cakes or tangy She­Crab
Soup. The federal side of the city could be summed up with Senate Senate Navy Bean Soup
Navy Bean Soup which has been served every day in the Senate uses navy (haricot) beans
Dining Room for more than 100 years. It’s a humble, unassuming and ham hock to make a
dish, and yet it is eaten on a regular basis by some of Washington’s delicious, simple yet hearty
most influential residents. soup fit for senators.

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