So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.
For this installment, we are taking a look at the best fiery dishes and drinks in D.C.
This isn’t spicy stuff – these are bites and beverages that are served in flames.
As Beavis once so sagely said, “Yes, yes, fire, fire, fire.”
A boozy base of 15-year aged Demerara rum, overproof rum, gin, and cognac is mixed with house-made almond syrup and fresh squeezed lemon and orange juices. The Chief Mix Style Scorpion Bowl (seen here) arrives in a volcano shaped bowl with a lava-like center and is served with giant straws so you don’t singe off your eyebrows.
The flaming tropical-themed Beach Baked Alaska is designed for a pair of sweet tooths. Or you can be a sad, greedy fool and eat it all yourself.
Chef Andrew Markert’s desserts have a spark of childish whimsy, like his banana flambé twinkies. They arrive with a shot of burning liquor, which the server will sprinkle cinnamon over to create a miniature fireworks display.
What could be better than hot cheese dip? Only one that’s doused in brandy, then lit on fire. If you haven’t already tried the saganaki at this Medi-minded restaurant, it’s time to don your best fireproof suit and start making up for lost time.
To make his Champagne Cocktail, Todd Thrasher douses two sugar cubes with Bacardi 151 and Grand Marnier, then sparks his Zippo. This mixture burn for several minutes until the sugar has completely dissolved, then cherry bitters, cherry juice, and Thibaut-Janisson Virginia Fizz are added to round out this combustible cocktail.
One of Michel Richard’s most enduring creations is a meringue snowman stuffed with ice cream. This little guy isn’t holding a broom or a shovel – he’s clutching a lit sparkler that adds a festive flair to this dessert.
To create the Blazed Abbot, Smith & Cross rum and Green Chartreuse are set afire and thrown between two pewter cups until the liquid reaches serving temperature. Then the conflagrant cocktail is poured into a dessert glass and finished off with an orange peel.
A strawberry ice cream core with a layer of almond pastry is covered with spires of meringue, which are drenched with chartreuse and set on fire. It’s a show-stopping finale to an evening full of hits.
Turkish sheep’s milk cheese is coated with anise-flavored raki alcohol, then lit up tableside. After the flames die down, you scoop up the gooey goodness with warm pita bread freshly baked in the restaurant’s clay oven.
How can you not order a drink called They’re All Bastards? Served in a blazing scorpion bowl, this unapologetically cheeky libation combines Virginia Gentleman Bourbon, Cruzan Blackstrap Rum, Velvet Falernum, brown sugar syrup, orange, lime, and Angostura bitters. Bastards not included.
Is your favorite missing? Disagree with one (or more) of my choices? Leave a comment below.