DC Food: Beefsteak Veggies
Let's be real, I do not want a chopped salad in the middle of winter. In fact, I don't want a chopped salad very often at all. I am frequently looking for veggie-based comfort food that is delicious and nutritious.
With so many crowd-pleasing restaurants in the district, Chef Jose Andres has quickly become a DC legend. With his latest fast casual concept, Beefsteak, Andres puts vegetables front and center. While you could choose from pre-designed menu options, the real fun lies in building your own bowl. Make your way down a Chipotle-style line, choosing vegetables that are flash-cooked in front of you and sit on top of a grain of your choice. I'm a white rice girl through and through but there is also quinoa or bulgar to choose from. It's definitely all about the secret sauce(s): cilantro, garlic yogurt, black bean and spicy tomato. They are good on their own but even better in combination. Finish off your bowl with fresh toppings, a dressing and a protein of your choice. The result is almost always crunchy, colorful, flavorful and satisfying.
I recently had the opportunity to create my own bowl as part of a larger #howibeefsteak campaign. The Rainbowl was featured on the Beefsteak menu for a week at the end of September. Naturally, it was packed with colorful veggies, wilted greens, rice, cilantro sauce, and topped with soy ginger dressing, a poached egg and toasted sesame and seaweed. Yum. And thank you Beefsteak for the opportunity!
Check out the Beefsteak bowls, gazpacho and sandwiches at their stores in Dupont and Foggy Bottom. Open every day, 10:30am to 10pm.