OUT AND ABOUT
Insatiable by Celeste McCall
It’s been a busy spring at Union Market, where numerous vendors offer food and drink for carryout and dining-in.
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ike a rude dinner guest who refuses to leave, winter lingered far too long. But finally, as spring arrived, we noticed lots of activity at Union Market, 1309 Fifth St. NE. Most vendors ‒ old and new ‒ offer food to enjoy in the market’s indoor, outside and rooftop seating or to take home. Most packaging is sustainable. A recent midday foray revealed healthy, yet yummy, newcomers, including Son of a Fish, which offers pre-packaged items like California rolls (made with real crab), salmon sashimi, bagel-inspired smoked salmon rolls with cream cheese, “rainbow rolls” and Green Dragon. The latter is composed of eel (unagi) enveloped
in velvety avocado, rice and seaweed. To ensure freshness, the kitchen makes two or three batches of sushi daily. Visit www.sonofafishsushi.com. Near the Union Market entrance, Som Tam prepares Siamese staples like pad thai (with chicken or tofu), garden rolls (filled with chicken or tofu), tom yum soup and larb salad, with lemon grass-scented chicken and black sticky rice, crispy herbed wings and more. Watch for daily specials. To drink: beer, ultra-sweet Thai-style tea and sodas. Banana Blossom Bistro serves updated Asian dishes including garden rolls, stir-fried veggies, “plain” pho (in a savory veggie broth), banh mi (traditional or vegan), basil limeade, Vietnamese-style coffee. Visit www.bananablossombistro.com. At Harvey’s Market, we bought Benton’s bacon ($16.79 per pound, but well worth it) for our BLTs and spaghetti carbonara. Moreover, Harvey’s has expanded its menu, now offering all sorts of sandwiches, including roast beef with cheddar and horseradish on toasted sourdough and hot pastrami and Swiss on rye. As we passed the small frozen meat section, catching my eye was a block of ground wild boar (from Texas), tagged at $22.99 per pound. Union Market is open daily, but vendors might keep different hours. For more information visit www.unionmarketdc.com.
Egging It On
1 2 M I D CI T Y D C N EWS . C O M
Good news for early ‒ and not-so-early ‒ risers: Cracked Eggery has hatched in Shaw. Breakfast fans will find it at 1921 Eighth St. NW. Customers may stroll into the neon-lit shop from 7 a.m. to 3 p.m. daily to chow down on 15 kinds of delightfully messy egg sandwiches, bowls built on rice, veggies, and pork belly and other updated diner classics. Among favorites are The Basic (scrambled egg, American and cheddar cheeses); Southern Charm (BLT with fried green tomato, pimento cheese, arugula and lemon aioli on a toasted challah bun). Breads are made by Maryland’s well-known Lyon
Bakery. Bowls include Seoul Made (pork belly, fried egg, rice, mayo and more). There’s also a kid’s menu as well as coffee, bottled water and sodas. Co-owners Mike Tabb and AJ Zarinsky launched their business at a farmers’ market, then advanced to a food truck before opening a bricksand-mortar eatery in Cleveland Park last fall. Their 14-seat Shaw spinoff debuted last month. For more information, visit www.crackedeggery.com. Speaking of breakfast in Shaw: Halfsmoke/Butter Me Up, 651 Florida Ave. NW (near Howard University Hospital) serves all-day brunch. Among favorites are Halfsmoke Lovers Hash (chicken, sausages, bacon), spicy Cajun shrimp-and-grits with andouille sausage, crabcake with shrimp, home fries and a sunnyside-up egg. Plus the usual brunch beverages like mimosas and Bloody Marys. Visit www. halfsmoke.com.
Shaw newcomer Cracked Eggery slings hearty breakfast sandwiches and bowls in a casual, diner-like environment.
Latino Lunch
Good news for Mount Vernon Triangle residents and others seeking mid-day sustenance: dLena, 476 K St. NW, has launched weekday lunch service. And more good news: the upscale, colorful “modern Mexican” restaurant created by chef Richard Sandoval has also implemented a luxury chef ’s table experience. Here’s the lunch deal. Monday through Friday, from 11 a.m. to 3 p.m., guests can savor a Latinostyle grilled Caesar salad with romaine, croutons,
