Wednesday, July 15, 2015

Bloomingdale's Red Hen and Big Bear Cafe Featured in Zagat

By Rina Rapuano | July 7, 2015

Tuna Agua Chile at Big Bear Cafe
 DC may not have hit its full heat-wave potential yet this summer, but we all know the oppressive wall of hot air is lurking, waiting to pounce. And since some say the best way to stay cool is to spice up your food, here are more than a dozen dishes that pack their own heat:


Fried Cauliflower “Sicilian Style” at Red Hen

For 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 Cafe

Chef 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


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