Stick Shifts: Foods on a Stick Taking Over DC


If you can combine tastiness, creativity and convenience, you have a winning dish. Gourmet foods on sticks — such as colorful cakepops, artful tapas and reimagined push pops — hit that trifecta perfectly. “There’s a whimsical aspect to them,” says Estadio executive chef Haidar Karoum, who makes a variety of skewered treats. “Each one has a different shape, color, texture and flavor.” From appetizers to desserts, these are some of the most fantastical and fetching options out there.

Bourbon Steak
State fairs aren’t four-star dining destinations, unless you like all of your meals made in a deep fryer. Now, Bourbon Steak is elevating classic carnival cuisine by offering lobster corn dogs ($15) to lounge patrons and lunchtime guests. The inch-long bites are filled with a homemade lobster sausage, battered in cornmeal and flash-fried before being served with a whole-grain mustard creme fraiche sauce. “How do you not like something that’s crunchy, golden on the outside and fluffy on the inside?” asks executive chef Adam Sobel. “That’s just plain good.”

» 2800 Pennsylvania Ave. NW; 202-944-2026,

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