Union Market‘s food selection just keeps growing, what with recent additions like Honeycomb Market from Toki Underground’s Erik Bruner-Yang, a pop-up biscuit stall by Mason Dixie Biscuit Co., and smoky ’cue courtesy of Andrew Evans’s newly opened Barbecue Joint stall. Now add another to the list: Puddin’, a stop for Southern-comfort classics by chef Toyin Alli.
We first tried Alli’s tasty, rib-sticking fare off the Puddin’ food truck, which launched earlier this year. A similar menu will be found in the market on Saturdays and Sundays in December, with shrimp and grits, chicken-and-sausage gumbo, and the namesake brown bourbon-brown butter bread pudding served from 8 to 8. If fried shrimp po’ boys make an appearance, make sure to give them a try.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
