Signature Dish

Unique Marinade Unlocks Open Crumb's Fried Chicken Sandwich

Open Crumb Chef Peter Opare shares how his fried chicken sandwich draws upon the Lebanese food and Ghanaian food he grew up with, and his passion for creating a product that elevates the dish. He explains his technique for the double-fried chicken which gives a nice crunchy bite, and his choice of Greek yogurt as a marinade for the chicken — the key to a fried chicken sandwich with no buttermilk.

Unique Marinade Unlocks Open Crumb's Fried Chicken Sandwich

6m 3s

  • Here's the Beef: asset-mezzanine-16x9

    Here's the Beef

    S3 E11 - 28m 25s

    Host Seth Tillman stops in Georgetown to visit the casual-chic La Bonne Vache for an elevated Steak Tartare. He then sinks his teeth into a Short Rib Pastrami Sandwich at the Jewish-Mediterranean BBQ food truck Silver and Sons in Eckington. And, finally, he's wowed by a 32-ounce Tomahawk Steak with bone marrow butter at the upscale yet rustic dLeña in Mount Vernon Triangle.

  • Latin American Kitchen: asset-mezzanine-16x9

    Latin American Kitchen

    S3 E10 - 28m 38s

    This episode, Seth savors D.C.’s delectable Latin cuisine! Seth first ventures south to flag down the hit food truck Lechonera DMV in Woodbridge, VA to try their authentic Puerto Rican lechon. He then samples the complex and flavorful Braised Short Rib Mole at the casually stylish Lime & Cilantro in Silver Spring, MD, then finishes at Adams Morgan’s Ceibo for Chorizo Dumplings in a kombu broth.

  • Plant Based Plates: asset-mezzanine-16x9

    Plant Based Plates

    S3 E9 - 26m 52s

    Seth explores plant-based cuisine in the DC area. His first stop is to Dupont Circle to visit DC Vegan and try their twist on an old favorite: the jackfruit Philly cheesesteak. He then heads to Chay in Falls Church to try the hearty vegan take on the Vietnamese bun bo hue. And finally, he samples a savory mushroom kitfo, along with bold Ethiopian coffee, at Feru Restaurant & Bar.

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