The Washington Post

This thing you should try: GBD’s chile relleno

GBD makes some of the city's best fried chicken, and the secret is in the perfectly crisp, flaky batter that covers the meat: It's never greasy, and it's always fried to perfection. Now GBD is experimenting with a new menu item that takes the fryer to another level: a chile relleno stuffed with the restaurant's spicy, creamy pimento mac and cheese.

A fried chile relleno at GBD in Dupont Circle.  (Photo by Fritz Hahn/The Washington Post)

The mild heat from the poblano pepper combines wonderfully with the lighter tang of pimentos in the mac and cheese, and the crunch from the deep-fried shell adds a fantastic bite and balance to the dish. For only $7, it's a steal – especially because it's big enough for two people to share as an appetizer, or for one diner to make a meal of – especially when paired with one of the bar's stouts or darker Belgian beers.

The chile relleno will only be available on GBD's menu for a limited time, though General Manager Alex Taylor told me that it may become a permanent menu item. I certainly hope it sticks around.

GBD, 1323 Connecticut Ave. NW. 202-524-5210. 

Fritz Hahn has covered bars, drinks and nightlife for the Washington Post Weekend Section since 2003, but he also writes about everything from Civil War battlefields to sailing classes. You can find him on Twitter and Instagram.



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