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Up in Smoke
Comments () | Published November 19, 2010
Komi, in Dupont Circle, gives half-smokes the tasting-menu treatment. Photograph by Scott Suchman.

The half-smoke—the native-to-Washington sausage that’s plumper and spicier than a hot dog and resembles kielbasa—is making its way from Ben’s Chili Bowl, the baseball stadium, and street carts to the big leagues. Cibola Farms, based in Culpeper, sells meats at area farmers markets and offers a bison half-smoke that co-owner Rob Ferguson says is a bit denser than a traditional version. The Penn Quarter restaurant 701 makes its own half-smoke served on a soft white New England bun with a beer-and-cheese sauce. The Source is using a house-made half-smoke as a garnish for its District Bloody Mary at brunch. Even celebrated chef Johnny Monis has recreated the smoky links at his Dupont Circle destination, Komi, topping them with ramp relish. Too bad you can’t find those at 3 AM.

This article appears in the November 2010 issue of The Washingtonian.

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Posted at 08:40 AM/ET, 11/19/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs