Cravings: 4 Must-Try Hushpuppies

Hushpuppies—deep-fried orbs of cornbread that are a staple in the South—are quickly becoming the bar snack chefs most love to play with.

The Cajun Experience

Creamy corn adds richness to the golf-ball-size starters at
these zydeco-playing joints. 14 Loudoun St., SE, Leesburg, 703-777-6580;
1825 18th St., NW, 202-670-4416.

Food Wine & Co.

There’s plenty of fried goodness on Michael Harr’s menu, but
the standout is a plate of buttermilk-enriched hushpuppies to be dunked in
honey-dill butter. Harr tried to take them off the menu, but too many
diners complained. 7272 Wisconsin Ave., Bethesda;

Mintwood Place

Cedric Maupillier, who learned to fuse French and American
sensibilities under Michel Richard at Citronelle and Central, pumps up his
hushpuppies with a classic Gallic combination: escargots with plenty of
garlic. 1813 Columbia Rd., NW; 202-234-6732.


The hidden gem at this upscale Southern dining room is its
affordable, recently expanded bar menu, which offers terrific snacks such
as these darkly fried drops of cornbread flecked with crawfish and served
with smoked honey butter. 1990 M St., NW; 202-659-1990.

Photographs by Scott Suchman.

This article appears in the May 2012 issue of The Washingtonian.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.