By Rina Rapuano | July 7, 2015
|Tuna Agua Chile at Big Bear Cafe|
Fried Cauliflower “Sicilian Style” at Red HenFor this new side, chef Mike Friedman flash-fries cauliflower and tosses it with a rich sauce made of anchovies, garlic and fresh Fresno chiles, among other things. The whole dish is topped with Pecorino Romano and toasted bread crumbs ($8).
1822 First St. NW; 202-525-3021
Tuna Agua Chile at Big Bear CafeChef Quinten Frye dresses raw, cubed Hawaiian tuna with housemade chile water that pulls heat and flavor from herbs, cucumber, habanero and lime juice for this new addition to the dinner menu ($13; pictured above). It’s garnished with avocado and crispy amaranth.
1700 First St. NW; 202-643-9222