Our top five spins on the classic Southern dish:
Green Pig Bistro
The more savory than sugary Angry Bird, a hefty fried breast sandwiched by waffles and ladled with creamy sausage gravy, at Clarendon’s Green Pig Bistro (1025 N. Fillmore St., Arlington; 703-888-1920).
Daikaya
Airy, tempura-like nuggets served with taiyaki—a fish-shaped red-bean cake—plus wasabi butter and maple syrup at Daikaya (705 Sixth St., NW; 202-589-1600).
Café Rue
Sweet and spicy Sriracha-glazed chicken atop a fat, fluffy waffle at Café Rue (11120 Baltimore Ave., Beltsville; 301-937-8800).
Kapnos and Kapnos Taverna
The spit-roasted bird drizzled with honey, sprinkled with quinoa and wild rice, and paired with a waffle at Kapnos (2201 14th St., NW; 202-234-5000) and Kapnos Taverna (4000 Wilson Blvd., Arlington; 703-243-4400).
Birch & Barley
The Belgian waffle and beautifully fried thigh meat set off with pecans and maple-chicken jus at the beer-centric restaurant Birch & Barley (1337 14th St., NW; 202-567-2576).
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.
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.
