Munchie Madness – Six 4/20-Inspired Dishes and Drinks

For pro-pot advocates, the biggest day of the year is April 20th, otherwise known as 4/20. Since puff-puff-passing is illegal in most states, smokers converge on the District annually for the Overgrow the Government rally for the legalization of marijuana. No matter what side of the debate you’re on, we can all agree that mind-blowing munchies are an issue that we can all support. So here are six of our favorite herb-inspired dishes and drinks, so you can celebrate (legally, of course) on this High Holiday.


It’s no shock that a salad shop is overflowing with greens, but it is surprising that one of their leafy creations is inspired by the 1936 anti-pot propaganda film Reefer Madness. The Leafer Madness Cobb ($10) tops Romaine lettuce with grilled chicken, corn, tomato wedges, egg, chive, avocado purée and blue cheese, then drizzles it all with red wine vinaigrette. If you prefer something lighter, you can always go for the Kind Herb ($7), which takes mixed greens and herbs and tosses them with crispy wild rice and vinaigrette. (No, one of the herbs is not marijuana.)

The Inn at Little Washington

You might think you’ve smoked too much when the mooing, cow-shaped cheese cart rolls through the dining room of this five star restaurant, but we assure you that Faira the fiberglass heifer is absolutely real. One of the selections she bears is Up In Smoke (price varies), which borrows its name from the Cheech & Chong film. Made by River’s Edge Chèvre in Oregon, this gourmet goat cheese is wrapped in bourbon-soaked, smoked maple leaves, which gives it a smoky scent and a hazy flavor that Pedro and Anthony would have loved.

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Photo by LancerenoK on Flickr.


Dream Cheese: Our Favorite Grilled Cheese Sandwiches

Spring is almost here, but there still may be frosty days on the calendar. Keep comforted by enjoying one of these cheesy sandwiches.


Fabio Trabocchi is best known for the white-tablecloth cuisine at his Penn Quarter dining room, but he does blue-collar classics just as well. His grilled buffalo-mozzarella-with-basil sandwich accompanies a steaming bowl of rustic Tuscan-style tomato soup.

601 Pennsylvania Ave., NW; 202-628-2888

Bob & Edith’s Diner

For more than 40 years, this 24/7 roadside diner has been using white bread and orange American-cheese singles to make grilled sandwiches that taste like what you probably had as a five-year-old—and are still good at any hour.

2310 Columbia Pike, Arlington; 703-920-6103

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Photo courtesy of nettsu on Flickr.


Salad Course Gets Dressed Up: Grab Some Greens From Rabbit’s Garden

20110809-rabbit-450Salads are so hot right now. So why are they always served so cold? At Rabbit, a new Arlington eatery, greens get cozy with straight-off-the-grill meats and veggies, which sets its meals apart from the typical salad bar creation in a plastic container.

Owner Aaron Gordon doesn’t consider the restaurant in the same category as Sweetgreen or Chop’t, because everything is cooked to order — and because the man behind the mixes is Katsuya Fukushima, an “Iron Chef America” champion who worked for Minibar, D.C.’s top kitchen for culinary creativity. But while the menu features some unusual offerings (such as grilled peaches and sliced prosciutto over arugula), don’t expect any molecular gastronomy. “There are no foams on the salad,” Gordon says. “No foie gras cotton candy.”

There’s also no such thing as a customized salad — you must choose from Fukushima’s creations ($10.50).

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