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The recent dip in mercury doesn’t mean this summer’s au courant exotic protein has completely slithered away for the season. Earlier this week, Granville Moore’s on bustling H Street NE ran a special on alligator and pork andouille. The Cajun-sounding dish came served strangely Italian-style over pappardelle pasta with onions, red peppers and parmesan. Y&H was too stuffed with ramen from neighboring Toki Underground on this particular night to try it. But sous chef Mike Lunsford compared the reptile-and-swine sausage to salami in appearance.

Photo by Chris Shott