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City Eats has compiled a list of the most intriguing not-so-secret off-menu dishes at D.C.-area eateries. Bourbon Steak chef Adam Sobel‘s pulled pork cupcake (pictured above) makes the list. So does Mike Isabella‘s fluffy sugar-dusted zeppoles at Graffiato. (Both of these items are limited to around 20 per day.) One I hadn’t heard of: the “Tug Boat” (pictured below) at Carmine’s—-a scaled down version of the Italian joint’s heaping “Titanic” dessert, made with with bananas, ice cream and cake. Who knew that portion control was even an option at the ginormous serving-size family-style restaurant in Penn Quarter?
Photo of pork cupcake courtesy of the Four Seasons Hotel Washington DC; photo of “Tug Boat” courtesy of Carmine’s