clock menu more-arrow no yes

Filed under:

The Five Days of Meat: Half-Smokes, Steakhouses & More

Racked is no longer publishing. Thank you to everyone who read our work over the years. The archives will remain available here; for new stories, head over to Vox.com, where our staff is covering consumer culture for The Goods by Vox. You can also see what we’re up to by signing up here.

This week's top dish from Eater DC, Curbed's restaurant, bar, and nightlife blog..


Fogo de Chao [Photo: R. Lopez]

THE FIVE DAYS OF MEAT— It's the Five Days of Meat over on Eater.

POWER HOUR Meat on a Stick Power Hour: it happened. Check out a price guide to churrascarias, news of a new gyro place, a best kabobs poll, a Meat on a Stick map and more.

LIFERS— Meet Pam the Butcher, a true original.

EATER MAPS— So many new steakhouses have opened recently.

EATER MAPSThese are D.C.'s Iconic Meat Dishes.

CHEF IN THE KITCHEN— See Three Little Pigs make a half-smoke from start to finish.

U STREET— Everything that goes into a half-smoke at Ben's Chili Bowl.

PENN QUARTER— What Fogo de Chao looks like on a busy Friday night.

EATER MAPSWhere to eat raw meat.

COMING ATTRACTIONS— Pastry chef Tiffany MacIsaac appears to be at work on a new project, Buttercream Bakeshop.

EATER MAPSTake a meatball tour of Washington.

EATER MAPS— These sandwiches are generous with their meaty fillings.

EATER MAPSThese restaurants got game (meat).

BY THE NUMBERSTaylor Gourmet roasts 150,000 pounds of turkey each year: this and other fun meaty stats about the hoagie guys.

SHAW— Take a look inside the new cocktail bar, Chaplin (which also serves up ramen and dumplings).

EATER MAPSSteak frites. They're everywhere.