Half-Smokes, Scrapple and Corks
For Erin and I, it was our second visit and first time eating there - we tried for it last October when my dad and sister were visiting from Georgia, but the staff ignored us as we patiently waited for a table. That experience was odd, and likely isolated, given that we were greeted today with a "Have a seat wherever you like" welcome.
As for the food, it's standard breakfast fare if you're looking for that, PLUS D.C./Mid-Atlantic specialties, namely half-smokes and scrapple. Ben's Chili Bowl pretty much equals half-smokes, while scrapple even has a few mentions on The Wire from Baltimore's Jimmy McNulty. Erin had a spicy half-smoke with her breakfast (the sliced sausage near the edge of her plate). Gideon's delectable pumpkin pancakes were a nice complement to my plate of surprisingly-seasoned and tasty scrapple. Scrapple is basically an American version of haggis, in that it's ground-up organ meats, mixed with cornmeal and seasoning. YUM!
I also had "The Hot Mess," fried red potatoes topped with cheese and an over-easy egg - a breakfast after my friend Tony B.'s own heart! (He's a fiend for hashbrowns, preferably Waffle House's, with eggs over-easy forked into them, yolk and all).
Local restaurants and farmer's markets, two perfect things for a lazy Sunday.
I can't believe I raised a child who likes scrapple....blehhhh.
ReplyDeleteI'm just sayin....
:)
Scrapple? Ewwwwww!!! Everythingelse looks lovely. Glad you had a nice Sunday!
ReplyDeleteI was about to ask if this was the place we tried to go to. Glad ya'll gave it a second chance and that it turned out well.
ReplyDelete