Simplicity is a virtue too few restaurants try to pull off, but this tiny market/snack bar—the first retail location for the sausage maker 13th Street Meats—does it marvelously.
Although the links, made with locally raised meat, have been snapped up by the likes of American Ice Co. and the Black Cat, we prefer to dig into them here, where Motown plays alongside the sizzle of brats and onions.
The menu is succinct: six types of sausage, each $6 and served on a squishy Martin’s potato roll.
We love the juicy lemon-basil chicken variety and the half-smoke, which is—as always—best topped with beef chili and cheese. Those two ingredients are the centerpiece of one of the menu’s few diversions from sausage: the Chilito, a gooey cheddar-chili burrito folded into a house-made tortilla.
To drink, there’s nothing too fancy beyond house wine, DC Brau, and Natty Boh. And that’s exactly as it should be.
This article appears in our November 2014 issue of Washingtonian.