![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_dc3exterior.jpg)
DC-3, the newest addition to the Barracks Row dining scene. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_eatdc3sign.jpg)
Eat DC-3 has a vintage, airplane-themed look. The name comes from the aircraft that revolutionized the commercial airline industry. Photograph by Chris Leaman
![A Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_dc3interior.jpg)
In the dining space, the legs of the tables and benches are modeled after air traffic control towers. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_chicagodog.jpg)
The “Chicago 7” dog: Vienna beef, poppy-seed bun, sport peppers, yellow mustard, tomato, dill pickle, neon relish, onions, celery salt. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_californiadog.jpg)
The “California Left Winger” dog: all-veggie falafel, Heidelberg deli bun, tzatziki sauce, avocado. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_dc-cookline.jpg)
Dogs can be picked right of the menu, or custom-ordered. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_footlong.jpg)
A footlong custom-made dog with chili, raw onion, and shredded cheddar. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Arkansas-Razorback-Red-Dog.jpg)
The “Arkansas Razorback Red” dog: Petit Jean-cheese-and-bacon dog, chili, coleslaw, onions, fried pickles. Photograph by Courtesy of DC-3
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_dc3-benches.jpg)
A map of the United States charts where the restaurant’s hot dogs are from. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Tuscon-Sonoran-Dog.jpg)
The “Tuscon Sonoran” dog: bacon-wrapped all-beef dog, butter-grilled loaf, pinto beans, raw onion, diced tomato, white sauce, jalapeno relish, deli mustard. Photograph by Courtesy of DC-3
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Seattle-Cod-Dog.jpg)
The “Seattle Pike Place Ultimate Fish Dog” with fried cod, Heidelberg Deli bun, coleslaw, malt vinegar. Photograph by Courtesy of DC-3
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_dc3menu.jpg)
Photos of the 17 regional hot dogs line the menu wall. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_dc3ordering.jpg)
Menus above the cook’s line also offer Boylan’s sodas and frips, a combination of potato chips and fried pickles. Photograph by Chris Leaman
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_DC-3-Mini-Dogs.jpg)
A six-pack of Angus-beef minidogs on Vienna buns. Photograph by Courtesy of DC-3
![An Early Look at DC-3](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_dc3cottoncandy.jpg)
House-made cotton candy is made-to-order in front of diners Photograph by Chris Leaman