MORE THAN POLITICS
On a single block in the Shaw neighborhood, there were four openings last year, including pastrami sandwich joint Smoked and Stacked and purveyors of all things sweet, Buttercream Bakeshop
so go nuts
Marjorie Meek-Bradley's third D.C. spot is all about pastrami. Here, smoked meat is placed in sandwiches like The New Yorker made with a fried egg, Comté and hot pepper jelly, or the Stacked, which is pastrami, milk bread, slaw and Dijon mustard
Simple, Good Options
At Smoked and Stacked, the pastrami starts with brisket that's brined for a week then smoked and steamed overnight. The pastrami will be the centerpiece of two sandwiches
A Quintessential Destination
Get ready for even more pastrami when the much-anticipated Smoked & Stacked from chef Marjorie Meek-Bradley opens soon
There’s a new guilty pleasure in town. It’s called the New Yorker, and it’s lust at first bite.
800 pounds of pastrami
“Meek-Bradley is quick to point out that the Washington Convention Center shop isn’t a deli, despite the emphasis on pastrami. Instead of a lengthy menu, the kitchen focuses on a small selection of house-made breads, meats, and sides”
nearly sexual experience
"In the case of 'The New Yorker,' a fried egg explodes and runs down your chin and you don't care because it's bliss"
WE'RE HERE TO STAY
“Smoked & Stacked, for example, couldn’t open on Ninth Street NW, in a part of downtown otherwise crowded with restaurants. But just one block over on Seventh Street NW, within the very same convention center, sits a Sbarro"