There’s still time to nominate local icons for Best of D.C.
Bring your appetite to try the “Monkey Wrench” at Bubbie’s Plant Burgers & Fizz. Chef Margaux Riccio tops a house-made veggie patty with plant-based pork belly bacon, pickled jalapeños, cheddar, lettuce, tomato, and barbecue sauce. It’s just one dish on the menu replete with American comfort food classics containing no animal products.
Bubbie’s Plant Burgers & Fizz comes from the creators of Pow Pow and Sticky Rice, which are both located on H Street NE and focused on plant-based Asian fare. Riccio, Shaun Sharkey, and John Yamashita are taking their next concept for a spin by popping up inside the Rock & Roll Hotel (1353 H St. NE) starting in the first week of May as they continue their search for a permanent location.
Other menu highlights include a ballpark-style “carrot griller” with “bacon” bits, shredded cheddar, a pickle, and a drizzle of ketchup and mustard; fried onion poppers with sesame ranch and agave mustard; and a toasted roll filled with Italian fried cashew mozzarella balls with red pepper marinara, basil, and parmesan dust. See the full menu below.
“We felt like it was something missing in the city,” Riccio says. He hopes to offer Washingtonians something quick and convenient. “We think Rock & Roll [Hotel] is the perfect place to do it because the new generation is into plant-based food, even if they’re not vegan.”
In addition to being fully plant-based, all of the dishes at Bubbie’s Plant Burgers & Fizz will be certified Kosher. Riccio makes all of her own proteins, patties, and cheeses in house daily.
Hours of operation are still being determined, but Riccio says they hope to be able to offer lunch on weekends in addition to daily service in the evenings.
When the pop-up launches, Bubbie’s dishes will also be available through online delivery platforms.