The Daily Feed

Third Annual Week of Bacon at Restaurant 3

Photo courtesy of
‘a magic number’
courtesy of ‘christaki’

Let out a great big yell, “IT’S BAAAAACOOOON!”  From October 13 through 22 Restaurant 3 is hosting their 3rd annual Week of Bacon.

Kicking off the week is a pig roast on the 13th with pulled pork sandwiches. The rest of the pork-tastic week features a bacon tasting dinner menu for $30 per person that incorporates bacon through every part of the meal, including dessert with a maple bacon ice cream. Restaurant 3 is also offering bacon bites at the bar and bacon-curing demonstrations during happy hours from 4 PM til 7 PM during the week.

If you can snag a spot, you can keep the magic of the bacon week alive in your own home by taking a free bacon curing class on October 16th at 3 PM. The restaurant’s chef, Brian Robinson, will show you how to cure bacon, give you bacon samples and share some of his curing rub recipes. You can try to get into the class by emailing events@restaurantthree.com.

And if that’s still not enough cured pork for you, you can also buy a pound to go of the restaurant’s house-cured bacon.

The Features, We Love Food

First Look: Restaurant 3′s Bacon Week

Photo courtesy of
‘pigs in a row’
courtesy of ‘specialkrb’

Books have been written about it. Love songs. Poems. It’s salty. It’s crispy. It’s fatty. It’s bacon.

And Restaurant 3 knows about the beauty of the food, and the Clarendon neighborhood restaurant is celebrating the “Week of Bacon” from October 21-27, 2009. Each day for the duration of the week of bacon, the restaurant will offer a daily Bacon Happy Hour, where bar guests can feast on bacon bites such as bacon on a stick & bacon-wrapped shrimp and wash it all down with $3 craft beer draft specials. Not only can you stop by for bacon and beer, but Restaurant 3 is offering a Bacon Tasting Menu priced at $30 per person. I was lucky enough to preview a few of the Bacon Week specials, and let me tell you. It’s impressive. Continue reading

Arlington, Food and Drink, The Daily Feed

The Waffles Debate + Win Free Dinner For Two!

3ChickenandWaffles
Restaurant 3′s Chicken and Waffles Dish – but with WHAT side?!

I recently had the pleasure of having dinner at Restaurant 3, where I talked with Co-Owner Jonathan Williams about their Chicken and Waffles dish. He was joking around, saying they were trying to settle a debate on whether the chicken and waffles should be served with a side of maple syrup or a side of gravy. The argument has been raging internally at Restaurant 3 with the Owner and Chef on different sides.

You see, I feel very strongly about this, and what the correct answer is, but I promised to remain neutral and open it up to you, We Love DC readers to decide. Vote in the comments – gravy or maple syrup, and I’ll use random.org to pick a winner to get a free dinner for two at Restaurant 3. Also, in addition to offering the dinner for two, Restaurant 3 will actually alter the dish according to customer feedback. If the majority of the group says gravy, the restaurant will adapt the dish. Hurry, voting ends at noon on the 18th! I’ll announce the winner of dinner for two, and what dish will be served at the restaurant later that day.

To give you a little insight into the debate at Restaurant 3 I talked to the opposing sides. “The balance between salty and sweet is the classic twist on flavors that make Chicken n’ Waffles ridiculously delicious. The chicken has a crisp salty flavor, it is the sweet maple syrup that is the contrast. And who wants to eat a fluffy waffle without maple syrup?” says Jonathan Williams, Co-Owner of Restaurant 3. His Executive Chef does NOT agree. “Chicken n’ Waffles is not a light breakfast dish. It is a savory, hearty dinner dish that combines the sweet Belgian waffle with the crispy fried chicken. A hearty, savory gravy poured atop the Chicken n’ Waffles gives it the kick the pushes the dish into dinnertime.” says Brian Robinson.

So the fate of chicken and waffles lies to you, dear reader – so what do you say? Should it be served with maple syrup, or with gravy?