The tacos are great at El Paisa, but if you’re in it for the meat, the al pastor torta is the way to go. Load up the moist, tangy pork with salsa, jalapeños, and a good squeeze of lime and get eating. Then, halfway through, ditch the bread, dump the toppings on those crispy spuds, and dig into the second course: al pastor fries.
For lunch, it’s easy to fall back on a sandwich, but discovering a hidden gem is much more satisfying. La Mirage, an unassuming restaurant on F Street, is that kind of place. There’s lots to choose from, including chicken shawarma in salad, wrap, and even pizza form, but for variety and value, go for the chicken shawarma plate, which comes with basmati rice, hummus, and a house salad for $8.99.
Big Front Door, a sandwich shop in University Heights, has plenty of elevated deli-style ‘wiches, including the Loins of Fire, with thin slices of chile pork loin piled on a roast poblano pepper, with pickled onions, aioli, cilantro, and lettuce.
In honor of National Cheesecake Day (celebrated on July 30th), here is an in-depth look at three burgers at The Cheesecake Factory, including a classic burger, a “Skinnylicious” burger, and one topped with a deep-fried ball of breaded macaroni and cheese and creamy cheese sauce.
I never got swept up by the bacon craze of the early aughts. Bacon on a club sandwich? Yes. Bacon on cupcakes? Oh hell no. But, one thing to come out of the nation’s preoccupation with pork is bacon jam, which can make an excellent addition to a burger.
Some burgers look great, but taste terrible. For others, the reverse is true. The burger at Leroy’s Kitchen + Lounge, made with 100% fresh-ground brisket, is both visually stunning and scrumptious.
The East Village’s newest sandwich shop makes a killer breakfast ‘which. The Ultimate Breakfast Dip is like a delicious collision of a breakfast sandwich and a deli sandwich. It’s made with ham and muenster cheese between slices of toasted sourdough, topped with spicy tomato sauce and a fried egg.
Finally, there’s another spot to score pizza by the slice in Little Italy. Napizza specializes in Roman-style pizza, made with dough that’s proofed for a full 72 hours before being baked for over 30 minutes. They’ve got the standard pepperoni and margherita, plus more inspired options like pizza topped with smoked salmon, cream cheese, and capers… but so far, my favorite slice is the Bapo.
When I’m setting out to review a burger, my mental checklist is as follows: camera, memory card (crucial!), and a back-up battery. Other things, like my ID, sometimes get left behind. That’s exactly what happened on my last review, at Starlite. Luckily, the manager was more than understanding and ushered me in anyway. It’s a good thing, because I had gone too long without sharing the good news about their Brandt beef burgers and kick-ass mules.
Growing up, Harvey’s was a big part of my childhood. If memory serves, it was one place where (miraculously) my sister and I didn’t fight, and the burgers were pretty good too. On my latest visit to Toronto, I did my due diligence and dropped in to review a cheeseburger and poutine for Serious Eats.