Three stories of prime deli meat make
up Russo’s Tower, a behemoth of a sandwich named after co-owner Eric Heckman’s neighborhood pal Charlie Russo
and his 6-foot-5-inch frame. “He’s half
Italian, half Jewish, and eats like no one I
know,” Heckman says. House-baked rye
separates layers of corned beef, turkey
and pastrami (all made in-house) for
a total of 10 ounces of meat, plus Swiss
cheese and coleslaw.
Heckman’s Delicatessen, 4914 Cordell
Ave., Bethesda; 240-800-4879; www.
After you try the duck nachos at Grin-
UNBEATABLE BAR SNACKS
gos & Mariachis, you’ll be convinced that
chicken is the paltry poultry for south
of the border cuisine. An order comes
with six crispy mini tortillas topped with
shredded duck that’s been braised in
orange juice as well as Chihuahua cheese,
radish, jalapeño, sour cream and cilan-
tro. This same preparation is popular in
Puebla, Mexico, which chef Miguel Lin-
ares calls home. The secret to each satisfy-
ing bite: Linares leaves the skin on.
Gringos & Mariachis, 4928 Cordell
Ave., Bethesda; 240-800-4266; www.
Redwood offers a culinary tour of dec-
adent bar bites. You’ll find pierogies
stuffed with garlic mashed potatoes,
scallions and bacon; Reuben spring rolls,
which use chef Randy Mosteller’s moth-
er’s corned beef recipe, melted Swiss
and sauerkraut and come with a dipper
of Thousand Island dressing; and hard-
boiled quail eggs wrapped in bacon and
served with spicy maple ketchup. “Who
doesn’t love bacon and eggs?” Mosteller
asks. Probably the person who has to u r b
WHETHER YOU’RE congratulating or commiserating, sometimes you
want to indulge. Here are four dishes that are worth the caloric splurge.
peel all those tiny eggs.
Redwood Restaurant and Bar, 7121
Bethesda Lane, Bethesda; 301-656-5515;
BURIED CORN DOGS
This is the kind of dish that can take you
back to childhood state fairs and baseball games, when calories were something only adults worried about. “It’s
fat-free until you eat it,” Urban Bar-B-Que co-owner Dave Calkins says. An
order consists of two fried all-beef corn
dogs smothered in “Redneck Fondue” (a
three-cheese dip blended with smoky,
brisket-studded chili) and topped with
more cheese and green onions. “We’re
classically trained chefs used to eating
junk food that satisfies late night hunger,” Calkins says.
Urban Bar-B-Que, 5566 Norbeck
Road, Rockville; 301-460-0050; www.
FOOD & DRINK
buried corn dogs
(right center) gringos &
Mariachis’ nachos topped
with shredded duck; (right
bottom) russo’s tower at