Select the special sandwich at Grazie Grazie this Thursday through Sunday and 100 percent of the proceeds will go to KindWorks’ efforts to help resettle Afghan refugees, many of whom fled their country after it fell to the Taliban earlier this month. Thousands of evacuees with uncertain futures are arriving in the U.S., including at Dulles Airport.
Each day, the sandwich shop’s Belly Full pop-up fundraiser will star a different sandwich created by the chef or chefs of a different D.C. restaurant. Sandwiches go for $14 each. (OK, one’s a burger.)
On Friday, for example, you can try a jerk chicken sausage sandwich from Bammy’s chefs Gerald Addison and Chris Morgan. The “Boston Bay” comes with allspice mayo, cole slaw, and jerk BBQ sauce on a seeded roll. It shares its name with the Jamaican beach town where Addison and Morgan say they found the best jerk chicken and jerk chicken sausage on their research trips to the island.
“Restaurants have always been an amazing outlet for raising money for a wide variety of causes,” Addison says. “In the past year in the pandemic, we’ve been able to do that a lot less compared with what we’ve done in the past. It’s really nice this one worked out.”
Grazie Grazie owner Casey Patten says he vetted a number of organizations, but ultimately went with KindWorks. “I started asking around to a number of friends and colleagues in the area, some of which were working with the Red Cross in Fort Lee to see if had any recommendations,” Patten says. “I selected KindWorks because they help with the assimilation of these refugees. They don’t just help get them the supplies—they help from start to finish and that’s why they stood out to me.”
The full schedule of sandwiches follows. Sandwiches can be ordered in person at Grazie Grazie or for delivery via DoorDash and Caviar. Grazie Grazie/Belly Full is open daily from 11 a.m. to 11 p.m.
Thursday, Sept. 2: Albi
“My Heart” from Chef Michael Rafidi of Albi with smoked lamb, garlic toum, habibi sauce, batata harra, and feta on a seeded roll.
Friday, Sept. 3: Bammy’s
“Boston Bay” from Chefs Gerald Addison and Chris Morgan of Bammy’s with jerk chicken sausage, allspice mayo, cole slaw, and jerk BBQ sauce on a seeded roll.
Saturday, Sept. 4: Grazie Grazie
“Za Burger” from Casey Patten of Grazie Grazie with a super blend beef patty, spicy vodka sauce aioli, ezzo pepperoni, mozzarella, provolone, Calabrian hot honey, and basil on toasted brioche.
Sunday, Sept 5: CHIKO
“CHIKO chicken roll” from Chefs Danny Lee and Scott Drewno of CHIKO with gochujang marinated chicken, sesame slaw, and pickled daikon on a seeded roll.
Belly Full at Grazie Grazie, 85 District Square SW; (202) 216-2999; graziegrazie.com