clintkey

I tried the "southern comfort" tigelle this morning. The tigelle itself is somewhere between an english muffin and a biscuit (a flaky, lardy english muffin?). This one had tasso, (spicy) pimento cheese, and scrambled egg. I know it sounds tiny, but the difference a real egg makes on a breakfast sandwich can't be overstated. Immediately becomes the best breakfast option around here and worth the steepish (5.50) price. The pimento cheese was spicy enough where I didn't put hot sauce on it. It was also pleasantly creamy; sometimes pimento cheese gets gritty when heated. I'm very please this is open around the corner from my office.

I'm very late to this party, but found the thread looking for a cheeseshop in the District after the closing of Cowgirl Creamery and a disappointment at Cork Market (it's fine, just not what I wanted it to be). Southern caviar is the delicious black-eye pea salad. Pimento cheese is "Southern pate". Following my grandmother, and more high end Southern places than you'd expect, I use Duke's and actually prefer it to homemade mayo in mine. Unlike my grandmother, I find that a shot of rye and a handful of pickled piquillo peppers are a game changer. On the store front, Cheestique looks like my place. They have my go-to cheeses (Beecher's Flagship, Sweet Grass Green Hill, Lamb Chopper). I'd rather not cross the river, and remain happy to hear suggestions, particularly those that are easy by public transit.

We ate at Vernick on our one dinner out during a trip to Philadelphia. Everything we had was excellent. 2 of us shared a bunch of small plates and toasts. Particularly notable Romaine w figs Brussels w ancho caramel Tagliatelle w duck Beet soup amuse bouche

They haven't done anything about the seasoning. In fact, I don't believe that the chicken was seasoned at all. No salt, no spice, no flavor. Just terrible. The mac and cheese side was fine, the chicken wasn't worth eating. Also, the biscuit, while tasty, wasn't a biscuit in the Southern sense. I'm surprised this is in the Dining Guide list, given the experience I had. Are the doughnuts that good?

Bratwurst from Three Little Pigs, braised in beer. Ruby kraut and collard kraut from Farmer's Daughter of Hillsborough, NC. Beer. Another beer.

Thanks for the tip. Someone who wanted a sweet pepper and got shishitos is in for a surprise!

Hi All- I'm new to the area and I'm missing the padron and/or shishito peppers I was able to find this time of year at farmer's markets in North Carolina. These are smallish, green, spicy (to varying degrees) grilling peppers. I see them on plenty of restaurant menus, but I'm looking for a DC source for home cooking. I've kept an eye out and asked around at the Dupont and Columbia Heights markets without any luck. Any suggestions?

Hi Everyone! My family moved from Saxapahaw, NC to Petworth this summer. We miss living 200 yards from a farm (in one direction) and 200 yards from the place where the things they produce are served (in the other). We're easing our pain by starting to eat our way through our new hometown. We (even the baby) are omnivores with a bias toward short supply chains. Serial attenders of farmers markets and over-purchasers of in-season tomatoes (so gazpacho for lunch for the third time this week). I'm happy to find this board. The other usual suspects were...sparse.