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The Dish: Buffalo-style frog legs
Where to Get It: The Coupe, 3415 11th St. NW; (202) 290-3342; thecoupedc.com
What It Is: Frog legs marinated in Vermont maple syrup brine, coated in light buttermilk breading, and served with Georgia’s Ascher bleu cheese and a green apple-celery salad.
What It Tastes Like: Crisp and juicy, these legs wear a silky, buttery buffalo sauce. If you didn’t know better, you’d think it was chicken.
History of the Dish: Executive Chef Rob Theriot puts a fun spin on classic buffalo wings with bleu cheese dressing and celery, finding inspiration from back home. “In Louisiana, we’ve got big bullfrogs, and we’re known for our frog legs down there.”
How to Eat It: Use your hands and gnaw on these like they’re chicken wings.
Photo by Mary Kong-DeVito