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When the DC Streetcar first rolled down H Street NE, a bell would ring as the trolley reached every stop. The plant-based fast casual restaurant Pow Pow opened around the same time. “You used to be able to hear it in here,” says Chef Margaux Riccio. “We did a trolley stop deal. Every time you were in the store and heard the bell, you got a dollar off the trolley fries.”
The Streetcar doesn’t ding anymore, but Pow Pow still serves the comforting pile of fries ($5). For $2 more, diners can add toppings like jackfruit or Taiwanese fried plant-based chicken. Riccio says the dish is one of the restaurant’s biggest sellers. All of the components are made in house and come together for a memorable, tangy, creamy fry experience.