Insatiable • Celeste McCall

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.

Like a rude dinner guest who refuses to leave, winter lingered far too long. But nally, as spring arrived, we noticed lots of activity at Union Market, 1309 Fifth St. NE. Most vendors ‒ old and new ‒ o er 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. e 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.sonofa shsushi.com. Near the Union Market entrance, Som Tam prepares Siamese staples like pad thai (with chicken or tofu), garden rolls ( lled 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 ai-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 o ering 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. eel (unagi) enveloped Union Market is open daily, but vendors might keep di erent hours. For more information visit www.unionmarketdc.com.

Egging It On

Good news for early ‒ and not-so-early ‒ risers: Cracked Eggery has hatched in Shaw. Breakfast fans will nd 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 e 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). ere’s also a kid’s menu as well as co ee, 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. eir 14-seat Shaw spino 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,

Near Howard University Hospital, Halfsmoke/Butter Me Up serves a delicious, all-day brunch, plus traditional brunch cocktails.

pickled veggies, spicy pepitas and cotija cheese, an assortment of tacos, and medio pollo al carbon (half grilled chicken marinated with guajilloachiote, criolla sauce and served with grilled broccolini). Other o erings include the seven-ounce prime dLena burger with bacon jam and chimichurri snuggled in a pretzel bun, Maryland crab sliders with Old Bay seasoned fries and skirt steak a la piedra with fajita peppers, molcajete sauce, crema fresca, guacamole and tortillas.

Come evening, guests can partake in the luxury chef’s table experience, ursday through Saturday nights. With two seatings per night at 5:00 and 8:30 p.m., diners enjoy an eightcourse menu for $125 per person, with wine pairings for $75. e chef’s table is located behind the main bar facing the open kitchen. dLena also serves weekend brunch from 10 a.m. ‘til 3 p.m.

For reservations and more information visit www.dlenadc.com.

Puerto Rican Pernil, Pasteles and Pastelon

Qui Qui, 1539 Seventh St. NW (upstairs from the Passenger bar), is dispensing Puerto Rican victuals and drinks. Expect chef Ismael Mendez’s pernil (roast pork), pasteles (like tamales) and pastelon, a Puerto Rican version of lasagna, and lots more. For updates, visit www.quiquidc.com.

MVT RAMMY Finalists

Congrats and best of luck to the four Mount Vernon Triangle and 10 Shaw restaurants and team members nominated for the 40th annual RAMMY Awards, presented by Restaurant Association of Metropolitan Washington (RAMW). e nominees are: • Mount Vernon Square. Rising

Culinary Star of the Year (up and coming chef), Elias Taddesse (Melange); Manager of the Year, Gian Mario Cabiddu (Alta Strada); Casual Restaurant of the Year, Baan Siam;

Upscale Casual Restaurant of the Year, Nama. • Shaw. New Restaurant of the

Year, Oyster Oyster; Chef of the Year, Cedric Maupillier (Convivial) and Rob Rubba (Oyster Oyster); Cocktail Program of the Year, Service Bar;

Best Brunch of the Year, Nina

May; Hottest Sandwich Spot,

Cracked Eggery; Splendid Holidays at Home, Convivial and

Kinship; Manager of the Year,

Rob Heim (Shaw’s Tavern);

Employee of the Year, Amanda

Bell (All Purpose-Shaw).

Winners will be announced at the RAMMY Awards black-tie gala July 24 at the Walter E. Washington Convention Center. For more information visit www.ramw.org. ◆

Try a Class at Wesley!

There is still time to register for classes at Wesley this summer! Explore your interests, start a degree, do post-graduate study…there is something for everyone!

Online, on campus or a mix of both…

Evenings, weekends…

Wesley has a course that fits into your busy schedules!

Here’s just a sample of upcoming classes:

• Social Justice & Cinema: Racism, Colonialism & the Rights of the Marginalized • T.S. Eliot & the Search for God • Ecojustice & Spirituality Along The Anacostia River • Howard Thurman: Mystic, Prophet, Theologian • Good News Through Community Economic

Development

We’d love to help you find the learning opportunity that’s right for you. Contact the Wesley admissions office at admissions@wesleyseminary.edu or (202) 885-8659.