About Regional Flavor
The most cosmopolitan of urban areas does retain at least one unique regional specialty, known as the half-smoke – a link sausage that is good for breakfast, lunch, or any time. A thriving African-American population also supports top-notch soul food restaurants. And pastrami sandwiches get no better than at the “next generation deli” known as DGS.
District of Columbia Regional Specialties
DC's unique sausage is a mystery. Is it called a half-smoke because it only is smoked halfway? Because it is a half-and-half mix of beef and pork? Because some cooks bisect it lengthwise before cooking it on a grill? Basically a fat hot dog with a coarse texture and elusive smoky taste, the half smoke usually is served in a bun and typically topped with spicy beef chili.
The DC restaurant "scene" blows hot and cold, trendy places and big-personality chefs come and go, and all the while a handful of humble storefront eateries continue to serve first-rate versions of fried fish. Companions always include such soul food standards as mac 'n' cheese, collard greens, and candied yams; and you can count on banana pudding and/or sweet potato pie for dessert.
A soul-food diner in Washington, DC, the Florida Avenue Grill serves square meals to government glitterati as well as taxi drivers and ordinary folks.