On a menu full of nostalgic finger foods, many under $10, it’s tempting to sample one of everything at Arlington’s EatBar. And nearly everything is worth a try.
But it’s a plate of hush puppies, six to an order, that triumphs as the ultimate comfort food: With a dab of the accompanying maple butter, the warm, Ping-Pong-ball-size treats recall a plateful of fluffy, syrupy pancakes.
Chef Andrew Markert’s secret ingredient? He adds a touch of crème fraîche to the buttermilk batter, lightening what is often a heavy, filling treat.
This appeared in the March, 2009 issue of the Washingtonian.
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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.
