Get our free newsletter
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