Issue link: http://www.wacmagazine.com/i/1065419
The new happy hour fried chicken sandwich features smoked cheddar, a salted bun, and crunchy slaw. We'll have two! u Happy hour Taste Washington Cocktail corner Valentine's dinner Taste By Eric Floyd, Executive Chef Everybody loves a deal. All the better when it's a great deal on delicious food! Enter happy hour at the WAC. We recently intro- duced some new happy hour cuisine I'm sure you're going to love. ese full-flavored plates pair wonderfully with a beer, glass of wine, or a cocktail. When designing this menu, we looked for a selection of meat and meatless options as well as a mix of food styles. While our red-eye poutine derives inspiration from a Quebec classic, our New York strip steak yakitori with kim- chi fried rice draws on Korean culture. If those two dishes sound great but you're not sure what they are exactly, read on! Our red-eye poutine includes burratta (Italian cow's milk cheese), red-eye gravy (made from the drippings of fried ham and coffee), and smoked ham hocks, all served over fries. e strip steak, meanwhile, offers a skewered cut of tender beef served with fermented cabbage and radishes as well as fried rice. Whenever you read "yaki- tori," you should think skewered, while kimchi is a Korean staple made from a variety of fermented veggie options, almost always including cabbage. is diverse mix of cultures in just two of our new dishes pushes forward our New American approach to cuisine. In essence, "New American" is any cuisine that combines elements and ingredients from a variety of other cuisines. Put another way, it's fusion. Also on our new happy hour menu: • Asian cucumber salad; • Bone marrow pipe; • Fried chicken sandwich; • Cauliflower tempura; • Curried mussels; and • Pulled pork sliders. I'm especially excited about the curried mussels, perfect for a cold winter's night. You can prepare these at home yourself using the recipe on page 18. Happy (new) hour! Enjoy our latest take on New American cuisine O L I V I A B R E N T