Posts Tagged ‘chili’
Posted by The Editorial Desk / Wednesday, October 5th, 2011
My latest pride: my spice rack.
After moving into a new apartment, I’m finally getting closer to unpacking all of my things and was beyond ecstatic to get this baby set up. My beloved spice rack was given to me by my sister and brother-in-law, and it’s been hands-down the best kitchen companion I could ask for.
At first, I felt a little overwhelmed by the amount of unfamiliar spices on this revolving monster: cardamom, caraway, marjoram, what?! But after some time I grew to love the thing, how it spins so swiftly with a flick of my wrist and I can pull out whatever color of the spice rainbow calls out to me at any given moment.
I have to admit, having this spinning savior can get a little dangerous, too. I find myself tempted to put a dash of this and a shake of that in everything (to my pan of scrambled eggs– a little bit of paprika? sure, why not!). So to spare anyone else from going spice crazy overboard, here’s a brief breakdown of what you can use different spices for.
Allspice—used in many baked goods; smoother and milder than cloves
Anise—a mild licorice flavor, used in cookies or other baked sweets
Basil—slightly sweet and herby, used in Italian and Mediterranean cooking
Caraway Seed—herb seed of the parsley family; slightly bitter, this is the seed of rye bread
Cardamom—rich and flavorful; used in Indian cooking
Cayenne—also known as red pepper; hot and spicy
Chili Powder—blend of dried chilis and herbs, not spicy like cayenne
Cilantro—fresh tasting herb; used in marinades, salsa or fresh dips such as for fish tacos
Cinnamon—mild sweet flavor; used mostly in sweet desserts, but also really good in chili, such as Hard Times’ Cincinnati Chili
Cloves—very strong and bitter flavor; used in desserts or sweet vegetable dishes
Coriander—citrusy, sweet and tart flavor; dried seed of cilantro; used in curries, soups and stews
Cumin—aromatic strong and hearty flavor; great with tomato dishes such as chili
Curry Powder—spice blend of typically cumin, coriander, cinnamon, ginger, cardamom
Dill Seed—herb used in pickles, dressings, or potato salad
Ginger—sharp and sweet flavor; used in sweet baked goods or curries
Fennel—licorice flavor
Marjoram—similar to oregano and mint, but sweeter and more subtle
Nutmeg—sweet and nutty flavor
Oregano—used in Italian cooking; mild herby flavor
Paprika—from sweet peppers; gives a bright red color and slightly smoky flavor
Parsley—fresh flavor, often used as a garnish
Rosemary—needle-like texture with strong flavor, used in Italian cooking
Sage—herb member of the mint family; typically used in stuffing
Tarragon—mild licorice flavor
Thyme—very strong herb; used in Greek and Italian cooking
Turmeric—natural yellow color and mild flavor of the ginger family
See the complete list here.
And just for fun:
-Julia Harbo
What do prison and chili have in common?
Posted by clara / Wednesday, August 3rd, 2011
Wednesday, August 3, 2011
Nothing, but here’s two events that have to do with the subjects!
Image Courtesy Bryan Wynkoop
Leesburg’s got a game of skill and teamwork happening this Friday, August 5. At 8:30 p.m. send your teen to Prison Break 2k11, hosted by the Edge Student Ministries of Destiny Church. The game requires speed and strategy; teams of six to 10 have to find their way to “Freedom” through dark fields to win. Over $4,000 worth of prizes will be given away at “Freedom,” and everyone gets a prize.
This year, the game takes on a new element. The theme “Decipher” hints to its re-focus on the mental game rather than physical endurance. Instead of racing to “Freedom,” teams have to play a game of numbers to get to the prize.
Last year, around 175 students participated. This year the event is free. Security will be on staff as well as bug spray tents to prevent bites, and parents can pick up their kids around 11 p.m. Visit the Facebook event for more information.
Image: Shutterstock/Maria Dryfhout
Do you have a homemade chili recipe that just can’t be beat? This Saturday, August 6, from noon to 4 p.m. head to the third annual Loudoun County Chili Cook Off. The Ashburn Pub will feature the winning recipe on their fall menu. Not crafty in the kitchen? No worries, the contest welcomes the public to this free event. Plus, you get to taste test and vote for the winner.
The event will include live music from Ted Garber and the Island Tyme Band, as well as kid’s activities, hot dogs and raffles. Proceeds from the contest will benefit Camp Comfort Zone, a program for kids who have lost a parent or family member. Pub owners Sue and Mark Eckert have been raising their 18-year-old niece after Sue’s sister passed away. The camp has made a difference for their family and they hope to support it for many others. For more information, visit the Facebook event.
–Clara Ritger
Posted by The Editorial Desk / Tuesday, November 16th, 2010
I love chili, and crave it during the fall and winter. I could eat chili for any meal, especially today when it’s rainy and dreary outside. Chili is a great meal on it’s own and can be made with chicken, turkey, pork, beef, and even seafood. I did a previous Gut Check back in October that focused on the perfection that is chili and some of the best places to get it.
(Image: Southern Living)
For all of you chili lovers out there, I have some good news. California Tortilla is giving a free 4 oz. cup of turkey chili to everyone who makes a purchase tomorrow- Wednesday, November 17th. They will give out one free chili per customer. Celebrate Thanksgiving a little early and have a hot cup of turkey chili on them. You will also receive a coupon for a free 8 oz. cup of chili on your next visit.
(Image: California Tortilla)
This offer is good at all of the California Tortilla locations. The chili is also available year-round on the menu, so if you decide you are a fan of the free turkey chili, you will be able to order it in the future. California Tortilla is a casual and quick Mexican Restaurant that serves unique burritos, quesadillas, and salads. There are 14 locations in Virginia, 2 in D.C., and 16 in Maryland, so there is no excuse for missing this deal!
-Liz Stevenson
Posted by The Editorial Desk / Monday, October 11th, 2010
There is nothing like a steaming hot bowl of chili in front of a football game or the fireplace. Chili only involves a few ingredients, and can be adjusted to taste. Pork, beef, turkey, chicken, seafood, or tofu- all are great proteins to base your chili around. Chili is an inexpensive meal that can be stretched for days. In fact, during the Great Depression, chili parlors gave millions of Americans a nourishing and inexpensive meal.
(Image: activerain)
Since it is still hot outside and I am dreaming of real fall weather, chili has been on my mind. Thankfully, when the wind picks up and the temperatures drop, there are several places in our area to get chili in a bowl, on a dog, or in macaroni and cheese.
The Vienna Inn is known for it’s amazing chili dogs. Some other favorites include vegetarian chili and chili mac.
(Image: Cave Creek Chili Company)
In Old Town Fairfax, you can get a taste of a real American chili parlor at Hard Times Cafe. Many types of chili are available to feast on including Cincinnati Chili, Vegetarian Chili, Texas Chili, and Terlingua Red. You can order chili mac, a Frito Chili Pie, or taters smothered in chili and any topping you could dream of.
(Image: Hard Times Cafe)
Last, but definitely not least- Ben’s Chili Bowl. This place has been around since 1958 and is recognized world-wide. From Half-Smokes to Chili Fries, they have it all.
You can make a big pot of chili at home and use it for several meals. I like my chili made extra spicy with habaneros and spooned over tortilla chips and topped with Monterey Jack cheese. There are tons of different varieties of chili you can make. This fall is a good time to try out your own chili and even get some practice making chili for next year’s DC 101 Chili Cook-Off. I am sure you can find some willing participants to be your taste testers and at the same time make a stress-free dinner.
-Liz Stevenson
Posted by The Editorial Desk / Thursday, March 18th, 2010
By Warren Rojas
Whether you wish to chase away winter’s fleeting chill or simply live to sup seasonal splendor, confidence is high Christine Ilich’s got a homemade soup for you.
The trained chef may have cut her teeth in NYC restaurants, but she seems to have found her true calling in her Front Royal farmhouse—the launching pad for her Heirloom Kitchen enterprise.
Ilich has developed an artisan soup catalog that includes garden-fresh entries like: an African sweet potato-peanut-ginger-cilantro blend (her top seller), curried lentils with cilantro and apricots (another local favorite) and butternut squash with apples and sage.
Heirloom Kitchen soups are available at the Winchester and Purcellville farmers markets and Berryville’s Midas Touch. To learn more, please visit: www.facebook.com/pages/Heirloom-Kitchen/112682954142.
(March 2010)
Battle of the South: Texas vs. Alabama
Posted by The Editorial Desk / Thursday, January 7th, 2010
Treat yourself to some southern food in honor of the BCS National Championship between the University of Texas and the University of Alabama.
Whichever team you fancy, both enjoy tasty barbecue (brisket or pulled pork), chili, and queso dip at tailgates.
If you’re watching the game at home, try some of these recipes:
-A Tuscaloosa fan favorite: Dreamland’s barbecue.
-Longhorns fan? Try some Texas style barbecue.
-Craving some chili? Try this BBQ Pit Boys’ favorite:
(Video: YouTube)
-Texas style queso (though some Texans swear by Rotel and Velveeta).
All are great fixings for a hearty dinner. Just don’t forget the sweet tea…or a nice cold beer!
Speaking of beer…
If you want to catch the action with Texas fans, head down to Rhodeside Grill. They will be featuring a Texas menu (chili dogs, hot dogs, corn dogs, Frito pies), discounts on certain foods (quesadillas, chicken fingers, chicken wings), and have Shiner Bock and Miller Light specials. Get there at least two hours early as it’s known to get packed.
If you want to catch the action with the Tide, visit Old Dominion Brewhouse. There will be a pre-game tailgate party (5-7pm), featuring unlimited access to free food (hot dogs, chips, seasoned fries) with the purchase of a $7 beer ticket at the door. For every ticket purchased, ODB will donate $2 to the Alabama Alumni Chapter. There will also be raffle prizes and an Absolut Promo party.
Tonight’s game is at 8:00pm (Eastern) on ABC.
If it came down to a battle based on food, who would win?
–Aisha Salazar
The Rise of Comfort Foods in Recession Era Googling
Posted by The Editorial Desk / Tuesday, March 10th, 2009
Photo Credit: beketchai
With the recession taking a hit on the nation’s disposable income, restaurants have taken to inventing “tax relief dinners” and “economic stimulus dinners” to lure customers back through their doors.
So, what’s on the menu?
Comfort foods, naturally. Plenty of feel-good foods, like fried chicken, macaroni and cheese, mashed potatoes, chicken pot pie and s’mores.
It looks like restaurants have been picking the right recession menus because the 2008 Google Zeitgeist (a glimpse at “the spirit of the times” through breakdown of the year’s Google searches) finds a distinct upsurge in people seeking comfort foods.
Here are the Top 10 Most Googled Comfort Foods in 2008. For fun, we’ve linked each search term to its “I’m Feeling Lucky” destination
- 1. ice cream
- 2. chili
- 3. spaghetti
- 4. meatloaf
- 5. fried chicken
- 6. chicken soup
- 7. apple pie
- 8. pot pie
- 9. potato salad
- 10. macaroni and cheese
-
For some reason, Google doesn’t count “booze” as comfort food. However, they did include a list of the year’s most popular cocktail searches because there’s been an apparent increase in people looking to mix their own cocktails.
Makes sense to us. Why pay for a round at the bar when you can drink twice as much for less cash, right?
-
Here are the Top 10 Most Googled Cocktails in 2008, along with their “I Feel Lucky” links (when searching “[name of drink] recipe”).
- 1. martini
- 2. mojito
- 3. margarita
- 4. manhattan
- 5. cosmopolitan
- 6. sangria
- 7. bellini
- 8. mai tai
- 9. white russian
- 10. bloody mary
What are some of your favorite comfort foods and cocktails?
– Christina Lee
Best of the US in Your Backyard
Posted by The Editorial Desk / Thursday, June 1st, 2006
By Warren Rojas
Between soaring gas prices and glacial airport security lines, traveling cross-country this summer sounds about enticing as dental surgery. Besides, why risk the wrath of maniac drivers or suffer through another clumsily edited in-flight movie when you can sample many of our nation’s most beloved dishes right here?
Granted, there are a few culinary stinkers around town. But at least you won’t lose your luggage.
TEXAS CHILI
Like all things from the Lone Star state, real Texas chili—also known as chili con carne—is unapologetically straightforward. All you really need is meat and your favorite gastrointestinal accelerant.
Done properly, this rudimentary mix of protein and spice produces a powerhouse combo that will have your inner cowboy “Yeeehaww!!!”-ing with delight.
TOP NOTCH
Austin Grill
801 King Street, Alexandria; 703-684-8969
8430-A Old Keene Mill Road, Springfield; 703-644-3111; www.austingrill.com
Austin Grill / Photography by Anastasia Chernyavsky
A regional chain with plenty of down home charm, Austin Grill serves a high-test chili that’s terrific all the way down to the bottom of the bowl.
Beef: Think thick cubes of moist chuck roast
Sauce: A magnificently ruddy tomato sauce packed with secret spices (devilishly zesty)
Toppings: A mound of diced red onions, chunky peppers and shredded cheddar crown the fragrant beef-and-tomato brew
Bonus: The chili is served with a warm, soft flour tortilla ideal for mid-meal dunking or for assembling a super-sloppy chili roll-up
HONORABLE MENTION
Hard Times Café
Multiple l0cations; www.hardtimes.com
Another regional chain, the Hard Times version of this culinary scorcher is the beefiest of the bunch, bearing spoonful after spoonful of coarse ground beef soaked in a cumin-laden tomato broth. No beans, no veggies—just oil and meat. And a brick of the homemade corn bread (fantastic).
Build an even heartier bowl by adding in extras like fresh tomatoes or chopped jalapenos.
SPARE YOURSELF
LongHorn Steakhouse
14056 Thunderbolt Place, Chantilly; 703-481-5544
21075 Dulles Town Circle, Dulles; 571-434-8501; www.longhornsteakhouse.com
You serve a real Texan a bowl of LongHorn’s drab attempt at chili, and chances are you’ll be having words.
The incredibly lackluster concoction seesaws between utterly bland (even covered in onions, jalapenos and cheese, all you taste is dull tomato paste) to totally burnt (the post-lunch rush slop tastes like it’s been scraped from the bottom of a long-forgotten kettle).
MIAMI CUBAN SANDWICH
Like their cigar-chomping counterparts, sandwich lovers appreciate a handmade Cuban. The larded-up bread. The slow-roasted pork. The salty-bitter dance of the requisite pickle and mustard bedding.
Whereas once only Havana-bound travelers could enjoy the fabled pork-on-pork power play, the rest of us had to head to Calle Ocho in Miami for a fix. Luckily, things change.
TOP NOTCH
Caribbean Grill
5183 Lee Highway, Arlington; 703-241-8947
Caribbean Grill / Photography by Anastasia Chernyavsky
This tropical take-out stand takes the time to make each Cuban the old-fashioned way—shaving the pork off the still-sweating roast, pressing the buttered bread flat without cracking the golden-brown exterior—and the extra attention shows. The sandwiches are flavorful, neat and totally satisfying.
Bread: The glistening baguettes are flattened down until they are about eight inches long and four inches wide—a testament to expert grilling
Filling: Picture thick slabs of juicy, white meat pork, hefty slices of fresh ham, a sizzling layer of melted Swiss and a bright mustard base
Bonus: At just $5.15 a pop, this is, by far, the cheapest Cuban around
HONORABLE MENTIONS
Caribbean Breeze
4100 North Fairfax Drive, Arlington; 703-812-7997; www.caribbeanbreezeva.com
In terms of size and presentation, the Cuban at Caribbean Breeze is quite a sight to behold. The generous sandwich boasts plenty of shaved ham and some delightful, paper-thin pickle slices, but alas, falls a bit short in the all-important roast pork department.
MEMPHIS DRY RIBS
If they haven’t already, backyard Bobby Flays will soon begin mixing secret sauces and marinades with which to anoint their grills—slathering slabs of expectant ribs with real molasses, faux mesquite and more. And while a stick-to-your-chin-good sauce screams barbecue, others appreciate the subtle genius of the dry rib.
These brazen burnt offerings can’t rely on a name brand sauce to mask any shortcomings. The flavor here depends on the quality of the pork and the integrity of the “rub”—a symphony of spices ranging from brown sugar to chili powder.
HONORABLE MENTION
Boss Hog’s Smoke BBQ
6811 Elm Street, McLean; 703-821-1869
If bigger is always better in your book, then Boss Hog’s jumbo pork ribs will make your day. These gargantuan bones hoist up a mass of crackling skin shielding mounds of delicious pork underneath. Mouthwatering sides include Southern staples like deviled eggs, sweet potato soufflé, collard greens, potato salad and coleslaw.
SPARE YOURSELF
Three Pigs Barbecue
1394 Chain Bridge Road, McLean; 703-356-1700
At this old school barbecue stand (strictly cash and carry), the almost desiccated baby back ribs smack of salt, pepper and little else. The restaurant also offers pulled pork sandwiches and char-grilled chicken.
CHICAGO DEEP DISH PIZZA
The grand Pooh-Bah of the pizza world, a deep-dish pie is far from a slapdash arrangement of dough and condiments. It’s stratum after sumptuous stratum of stubborn crust, robust sauce, bubbling cheese and generous toppings. Forget heart and soul. This pie has backbone—a prerequisite when you are tasked with sustaining three inches of molten pleasure from collapsing all over itself.
TOP NOTCH
Bugsy’s Pizza Restaurant & Sports Bar
111 King Street, Alexandria; 703-683-0313
Bugsy's / Photography by Stacy Zarin
A popular neighborhood spot owned by ex-journeyman hockey player and retired Washington Capital Bryan “Bugsy” Watson, Bugsy’s specializes in thick and thin crust pizzas. And while the crunch of a cracker-thin crust appeals to some, you really should go deep at this sports-themed pizza paradise.
Crust: At its highest point, the buttery, visibly porous crust is a good 1 1/2 inches deep—a sturdy base for whatever toppings may come
Sauce: This marinara mix starts with chunky tomatoes and only gets better, conveying hints of fresh oregano and garlic
Cheese: Melted mozzarella is a stringy treat (really clings to the pie), while fresh feta crumbles are astounding
Toppings: An order of roasted garlic brings breathtaking 1/4 bulbs of whole garlic (toasted brown on the outside, mushy on the inside), whole leaf spinach gets sprinkled all over the pie, jumbo slices of mushrooms are mouth-filing, and assorted peppers prove thick and crunchy
Bonus: Early birds can get their fill at a daily luncheon buffet ($6.25 for all-you-can-eat pizza and salad, every day of the week), while night owls and weekend warriors can refuel at the “Midnight Munch” (AYCE pizza and salad from 9 p.m. to midnight, Friday and Saturday)
HONORABLE MENTIONS
Uno Chicago Grill
Multiple locations; www.unos.com
A nationwide chain from the Windy City, Uno’s delivers a solid crust (about 1 1/4 inches thick and typically golden brown) as well as some of the most outstanding crumbled sausage in town.
Armand’s Chicago Pizzeria
2151 Arlington Boulevard, Arlington; 703-526-9800
9526 Burke Road, Burke; 703-426-4300
6206 Multiplex Drive, Centreville; 703-803-3100; www.armandspizza.com
This East Coast chain gets it done in terms of toppings, peppering every pie with plum tomatoes (pert and appealing) and a signature sauce with just the right amount of sweet to it.
BUFFALO WINGS
No doubt Anchor Bar owner Teressa Bellissimo never imagined the hastily prepared chicken dish she whipped up back in 1964 would redefine her hometown.
Yet her original recipe—wings tossed in margarine and hot sauce—remains the gold standard for producing rust-colored poultry par excellence.
TOP NOTCH
Jimmy’s Old Town Tavern
697 Spring Street, Herndon; 703-435-5467; www.jimmystavern.com
Jimmy's Old Town Tavern / Photography by Anastasia Chernyavsky
Owner Jimmy Cirrito is a Buffalo native, so he sticks with what he knows best when making his wings—and believe you me, it works. Each order of the classic wings brings approximately 10 healthy-sized chicken clippings that sting your lips and just about burst in your mouth.
Wings: These big, beautiful specimens are juicy as can be
Sauce: Jimmy’s uses Frank & Teressa’s Original Anchor Bar Buffalo Wing Sauce, which impregnates the wings with the perfect butter-spice blend
Sides: Wings are served with crisp celery stalks and plenty of chunky blue cheese dressing
HONORABLE MENTIONS
Buffalo Wing University
10312 Willard Way, Fairfax; 703-273-6336; www.buffalowing.net
A local favorite since its 2004 debut, this place has perhaps the hottest “hot” wings—never mind the almost inedible “D.O.A” wings—around. Their mid-range wings are deluged in a creeper hot sauce that starts off easy but burns its way down to your belly.
Old Hickory Grille
7263-G Arlington Boulevard, Falls Church; 703-207-8650
Although perhaps best known for its Cajun-Creole cuisine, the Old Hickory Grille may have the prettiest hot wings in town, carefully arranging their jumbo wings on a stark white platter (an artsy plate indeed).
SPARE YOURSELF
Buffalo Wing Factory & Pub
43761 Parkhurst Plaza #100, Ashburn; 703-729-4200
13067 Lee Jackson Memorial Highway, Chantilly; 703-263-0202
2260-D Hunters Woods Plaza, Reston; 703-390-9015
22034 Shaw Road, Sterling; 703-406-0505; www.buffalowingfactory.com
It’s not that the wings at the Buffalo Wing Factory & Pub are completely terrible, but this local chain has some work to do. The shriveled “hot” wings (pleasantly juicy, but otherwise forgettable) come drowned in a limp hot sauce and are served with an equally underwhelming side of blue cheese.
N’AWLINS PO’BOY
A portable party, an authentic po’boy is like a Mardi Gras in your mouth. This bayou favorite combines crusty French bread, plenty of Creole spice and the filling of your choice—from seafood standards like fried shrimp to innovative burger creations—into a baked bonanza.
TOP NOTCH
Fat Tuesday’s
10673 Braddock Road, Fairfax; 703-385-5717; www.fatsfairfax.com
Fat Tuesday's / Photography by Anastasia Chernyavsky
Fat Tuesday’s fields an impressive po’boy catalog, including the Bayou Burger (cheeseburger), Louisiana Purchase (grilled chicken), Port Orleans (fried shrimp), Delta Queen (fried oysters), Mud Bug (fried crawfish tails) and French Dip (roast beef and Swiss).
Bread: Huge slabs of baked, crusty French bread serve as the canvas for each po’boy masterpiece
Filling: Fried shrimp are coated in fiery spices and a blanket of melted Monterey Jack, while an order of fried crawfish brings a wave of piquant tails
Toppings: Chopped lettuce and sliced tomatoes come standard, while dressings vary from a garlic-mayonnaise to a Sherry wine blend
Bonus: Po’boys are half price from 6 p.m. till closing on Mondays
HONORABLE MENTIONS
Okra’s Louisiana Bistro
9110 Center Street, Manassas; 703-330-2729; www.okras.com
A neighborhood favorite, Okra’s serves up a wide array of authentic po’boys—including fried shrimp, fried oysters, blackened catfish, grilled chicken, grilled andouille sausage and a “beef debris”—but only at lunch. A half po’boy is $6, while a full serving climbs to $10.
NEW ENGLAND CLAM CHOWDER
Like a stiff nor’easter, a steaming bowl of New England clam chowder can blow you away. A luscious blend of succulent clams, rich bacon bits, tender potatoes, soft onions and a bounty of butter, this comfort food staple has migrated from its traditional home in the North Atlantic region and is now enjoyed year round, all across the country.
NOT NOTCH
Fish Market
105 King Street, Alexandria; 703-836-5676; www.fishmarketoldtown.com
Fish Market / Photography by Anastasia Chernyavsky
The Fish Market folks bill it as their “world famous” house recipe, but this is a New England clam chowder through and through. The kitchen appears to favor a thick, butter-rich broth and certainly doesn’t skimp on the fresh clams, a one-two punch that gives this chowder a definite edge. Best of all, a generous portion of the heartwarming soup is just $3.50, all the time.
Clams: Loads of chewy clams in every bite
Broth: The savory stock is extra creamy and brimming with fresh vegetables
Bonus: A complimentary bowl of fresh oyster crackers accompanies every order of soup
HONORABLE MENTIONS
The Wharf
119 King Street, Alexandria; 703-836-2836; www.wharfrestaurant.com
Though the stock is sometimes thin (almost runny) and the clams occasionally scarce, the Wharf wins for best supporting cast. Their chowder is packed with chunky cubes of Red Bliss potatoes and plenty of salty bacon, and features a strong, herby flavor.
Artie’s
3260 Old Lee Highway, Fairfax; 703-273-7600; www.greatamericanrestaurants.com/arties/
The only one of the Great American Restaurants that actually gives New England its due—sibling restaurants in the GAR family list only a “clam chowder” in their soup rotation, or don’t offer the soup at all—Artie’s might have the most attractive chowder in the area. The well-dressed platter brings extra creamy chowder laden with super soft potatoes, diced spring onions and a smattering of oyster crackers already floating on top.
Too bad the clams are few and far between. Plus, the chowder is only available on Wednesdays.
PHILLY CHEESE STEAKS
Leave it to the City of Brotherly Love to forge a sandwich uniting sizzling steak, grilled onions, sliced mushrooms, assorted peppers, melted cheese and a toasted hard roll.
And whether you belong to the Cheese Whiz clic (South Philly), the Provolone camp (North Philly) or the White American regime (New Jersey), we are all brothers when it comes to our appreciation of a gut-busting cheese steak.
TOP NOTCH
Philadelphia Cheesesteak Factory
7870 Tysons Corner Center, McLean; 703-556-0020
Philadelphia Cheesesteak Factory / Photography by Anastasia Chernyavsky
A long-time favorite of sleep-deprived Georgetown University students and M street bar-hoppers, the Philadelphia CheeseSteak Factory hopped across the river last fall to claim a spot in the new Tysons Corner Center expansion. The daunting sandwich roster includes the Original Philly, the CheeseSteak Hoagie, the Mushroom CheeseSteak, the Pizza CheeseSteak (boasting marinara sauce and mozzarella), the Western CheeseSteak (bearing green peppers and barbecue sauce) and the Ultimate CheeseSteak (a whole lotta’ everything), as well as versions of all of the above sporting chicken instead of steak.
Bread: The Philadelphia CheeseSteak Factory exclusively uses hearth-baked Amoroso rolls, the standard-bearer for all serious cheese steak fans
Steak: Get ready for a mountain of finely chopped steak that naturally spills out all over, turning the giant sandwich into a sticky mess (but it is soooo worth it)
Cheese: Take your pick from real Cheese Whiz, Provolone or White American
Toppings: Fried onions, malt vinegar, hot sauce, ketchup, mustard and steak sauce are all gratis. Expect to pony up for extra lettuce, tomatoes, hot /sweet /green /cherry peppers, mushrooms, pickles or bacon
HONORABLE MENTION
Sports Cheesesteak & Hoagies
12518 Gordon Boulevard, Woodbridge; 703-491-5604
This sandwich is no gentle giant, but rather a bear of a meal. We’re talking 18 inches of right-off-the-griddle bliss featuring a full pound of chopped steak, and a mess of browned onions, melted American cheese, hot and sweet peppers, shredded lettuce, whole tomato slices and grilled mushrooms.
If only they had some Whiz handy…..
SPARE YOURSELF
House of Philly
11143 Lee Highway, Fairfax; 703-359-8000
It’s tough to fault the overworked staff at this bustling carryout operation, but their puny steak and cheese facsimile doesn’t even hold a candle to the other subs on the local cheese steak circuit.
The chopped steak is decent enough, but it’s mostly hidden in the sandwich. And while the complimentary banana peppers and oven-baked finish are nice, the window dressing ain’t enough to salvage this poorly constructed sandwich.
(June/July 2006)
