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Food Finds: Bourbon Steak’s Heart-and-Tongue Flatbread
A bar snack fit for Valentine’s Day. By Anna Spiegel
Beef-heart pastrami and smoked tongue top this decadent flatbread. Photograph by Anna Spiegel.
Comments () | Published February 14, 2014

No big plans for Valentine’s Day? Plenty of restaurants are going all-out with prix-fixe menus, including Bourbon Steak, but you can still grab a seat in the lounge for the regular bar menu during lunch and dinner. We’re often tempted by the decadent burgers, but in the spirit of the holiday, the Wagyu flammkuchen should do the trick.

The thin, Alsatian-style flatbread isn’t for the faint of heart when it comes to offal. Chef John Critchley layers crème fraîche and melted Appalachian cheese with house-made beef-heart pastrami, smoked beef tongue, and shaved Wagyu rib eye. The smoky richness of the meats and earthy cheese is perked up with lightly pickled onions, making for an addictive snack. Barkeeps Jamie McBain and Duane Sylvestre like to pair it with their Operation Neptune cocktail, a mixture of Knob Creek rye, Calvados, smoked salt, and cinnamon syrup. Prepare to eat your heart out.

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Posted at 01:01 PM/ET, 02/14/2014 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs