#Skwr kabobline washington dc code
#Skwr kabobline washington dc series

#Skwr kabobline washington dc series

The taco that got me hooked like a teenager reading the Twilight series is creamy kale & potato because it's rich, tangy and messy in the best way. Chaia is one of those farmer's market turned brick & mortar success stories - and for good reason. But look, they come in a bowl! It's not cheating! I find myself making excuses to go to Georgetown just to get my hands on a trio of veggie tacos. My order: Roasted fennel, crispy potato, red pepper and pistachio pesto I'd fast track Shouk to the top if there was an option to customize a bowl, but the addictive rosemary lemonade (nearly devoid of sugar) makes up for it. All seven pita orders can be converted into a rice and lentil bowl and each features a different lead ingredient ranging from mushrooms and cauliflower to ratatouille.

#Skwr kabobline washington dc code

The plant-based comfort food menu, code for 100% vegetarian, is Middle Eastern that means creamy tahina, warming harissa, cashew labneh, pistachio pesto and more flavors that come together in a symphony of spices. Vernon is so new it still smells of fresh paint and eagerness to please, but it's already a contender. I find myself missing the shiny, springy grains from overseas. Only the quality of the rice could be upped. The Adams Morgan spot has katsu-style breading and frying down pat, and the eggy, onion sauce that coats the whole shebang sings. The namesake dish, donburi, is a Japanese rice bowl typically topped with meat or fish and pickles. When Donburi opened in 2013, I squirmed with delight and they haven't slacked off since. Most restaurants in my second home focus on one dish - that's why you'll see ramen shops, katsu houses, yakitori bars and sushi counters. Living in Japan for two years taught me the advantage of specialization.

My order: Greens & grains bowl with lamb sliders, roasted red pepper hummus, harissa, eggplant + red pepper, mint, pickled onions, cabbage slaw, cucumbers and lemon herb tahini I cheated more than Fitz Grant on Cava Grill this week, but I've come crawling back. The harissa makes my eyes water, just the way I like it. You can smell Cava employees grilling the lamb sliders in house, the first piece of evidence no corners are cut and the dips and spreads don't hold back, even though they're catering to the masses. Anyone who knows me knows of my addiction to the Greek fast casual spot whose humble, local beginnings are fanning out into a national sensation. I have one rule when it comes to dining: Never drive past a Cava Grill without going in.