Notes From the Field: DC-3

Our critics give new restaurants a quick look and report back with their first impressions.
A footlong hot dog at with chili, raw onions, mustard, and shredded cheddar—the trimmings on a Cincinnati Coney. Photograph by Chris Leaman.
A footlong hot dog at with chili, raw onions, mustard, and shredded cheddar—the trimmings on a Cincinnati Coney. Photograph by Chris Leaman.

The folks behind Matchbox’s mini-burgers and pizzas have added to their portfolio with DC-3, a “hot doggeria.” Think of it as a glorified hot-dog stand. The uncomfy high chairs and chilly atmospherics drive home the message that you’re meant to get in and get out. So do the non-handmade dogs, which, despite their snappy titles and beguiling combinations (the Bay Bridge is topped with Maryland crab dip and a shake of Old Bay), haven’t yet justified their price tags. A recent pop-in for two—four hot dogs, an order of crinkle fries, and two drinks—set us back more than $30. The best of the bunch, a dog with Cincinnati chili and shredded cheese, was also the simplest.

>> A version of this appears in Todd Kliman's chat, where you can also read his thoughts on other hot dogs around town. For the full chat transcript, click here.

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Notes From the Field: Smith Commons

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