Fan Favorites

Seth visits three Signature Dish fan favorites! He indulges in a rotisserie duck salad at The Duck & The Peach in Capitol Hill. Next up is the wildly popular Korean restaurant Anju in Dupont Circle for their signature ssam board. And, he caps the season with a visit to Alexandria and the chef-driven Eddie’s Little Shop, where he enjoys the reimagined caprese, The Emma, with house-made mozzarella.

Host Seth Tillman heads to Washington, D.C. Korean restaurant ANJU, where head Chef Angel Barreto shows him how to make their signature ssam board featuring marinated and grilled boneless Creekstone short ribs. The marinade is a rich blend of scallions, garlic, ginger, toasted sesame seeds, soy sauce, mirin, onion purée, brown sugar, black pepper, sesame oil, and a splash of lemon-lime soda.

Chef Eddie McIntosh of Eddie's Little Shop in Alexandria demonstrates the process of making fresh mozzarella from mozzarella curd and hot salted water. The mozzarella then becomes the star of Eddie’s signature sandwich, “The Emma,” built on twice-toasted fresh ciabatta with layers of pepperoni cruschi paste, mozzarella, nut-free pesto, arugula, and fig glaze.

At The Duck & The Peach in Washington, D.C., Chef Katarina puts a luxurious twist on a California classic with their signature rotisserie duck panzanella salad. Whole ducks are brined, dried, and roasted to crispy perfection on a custom French rotisserie, then transformed into a warm, herbaceous salad with duck fat croutons, citrus vinaigrette, and crispy skin.