dip and spelt crackers, an amalgam of
smoke and creaminess that’s also terrific smeared on house-made sourdough
bread. Always on the menu is the mega-moist, crisp-skinned chicken breast,
cooked in a cast-iron skillet and served
with a biscuit and honey butter to sop
up the herbed pan sauce. It’s the ultimate
comfort food. Ditto for the apple tart,
accompanied by oat ice cream, graham
cracker crumbles and caramel drizzle.
Located in Woodberry’s Meadow
Mill complex, the hip new La Cuchara
transports you to the Basque regions
of Spain and France, albeit from an old
London Fog coat factory. ;e large space
is divided into four intimate dining sections, with a spacious bar in the middle
and a busy wood-fired grill in the back.
;e intriguing seasonal menu focuses
on bar bites called pintxos (try the
sardines or the jamón croquettes) and
small plates (the patatas bravas and the
charred octopus are must orders), but
there are also appealing main courses.
Homemade breads are standouts, par-
ticularly the smoked pumpernickel, with
its whisper of molasses, or the nutty
slabs made with spent grain from Union
Craft Brewing. You can buy whole loaves
to go, ensuring that you’ll bring a slice of
Baltimore back home. n
Contributing Editor Carole Sugarman
lives in Chevy Chase.
is prepared in an open
kitchen and includes a
dish of scallops, crab
fritters and Hassleback
sweet potato (left).
Blue Pit BBQ’s Big Dawg comes with
chopped brisket, sausage, red chili
mayo slaw and pickles.
WAVERLY BREWING CO. 1625-C Union Ave.,
UNION CRAFT BREWING 1700 Union Ave.,
BLUE PIT BBQ 1601 Union Ave.,
ARTIFACT COFFEE 1500 Union Ave.,
WOODBERRY KITCHEN 2010 Clipper Park Road,
LA CUCHARA 3600 Clipper Mill Road,