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Things We Love: Hush Puppies at EatBar
By
Todd Kliman
,
Rina Rapuano
,
Kate Nerenberg
,
Cynthia Hacinli
,
Ann Limpert
Published Monday, March 16, 2009
The hush puppies at EatBar in Arlington come with maple butter on the side—and a secret ingredient in the buttermilk batter. Photograph of hush puppies by Stacy Zarin-Goldberg.
On a menu full of nostalgic finger foods, many under $10, it’s tempting to sample one of everything at Arlington’s EatBar. And nearly everything is worth a try. But it’s a plate of hush puppies, six to an order, that triumphs as the ultimate comfort food: With a dab of the accompanying maple butter, the warm, Ping-Pong-ball-size treats recall a plateful of fluffy, syrupy pancakes.
Chef Andrew Markert’s secret ingredient? He adds a touch of crème fraîche to the buttermilk batter, lightening what is often a heavy, filling treat. This appeared in the March, 2009 issue of the Washingtonian. More>> Best Bites Blog | Food & Dining | Restaurant Finder
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Comments
Seriously? Really, people. Six morsels of fried dough for $10? I enjoy haute cuisine, but the whole microfood thing leaves me wanting.
That makes the $6 county-fair funnel cake look like a bargain.
Posted by: Tripp, Mar 18, 2009 12:21:55 PM
Totally agree with Margaux. They are very delicious and I think of them often, but they are not what I’d consider hush puppies. I wasn’t sure how to characterize them until reading your post - you are correct.
Posted by: Susan, Mar 18, 2009 09:54:59 AM
Ok...I have had these. And while they are delicious, they are NOT hushpuppies. I’m sorry, but they are clearly beignets. Hushpuppies are made with cornmeal. Misnomers have no place on menus.
Posted by: Margaux, Mar 18, 2009 08:09:10 AM
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Posted at
12:30 PM/ET, 03/16/2009 in
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