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Gigantic sushi, pizza and pretzels are taking over D.C.

This iPhone 5c serves to show just how big these portions are. (Photos by Teddy Wolff)
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What’s better than your favorite foods? Your favorite foods in gut-busting proportions.

A handful of restaurants in the D.C. area are serving super-sized versions of beloved classics. Some are purely a gimmick, while others are rooted in tradition or enhance the taste.

The newest player in the game, Buredo, slings sushi rolls the size of burritos. Judging by the long lines out the door on a recent Friday afternoon, D.C. has a healthy appetite for supersized sushi.
Where else can you go to get your fill (and then some) of gigantic foods? Try the following dishes at these local restaurants.

Bavarian soft pretzel

Sauf Haus, 1216 18th St. NW; 202-466-3355
How many people does Sauf Haus’ large pretzel serve? “It depends on how drunk you are,” owner John Issa says. The huge pretzel — like those seen in German beer halls — weighs 2 pounds and is served with a house-made sweet-and-spicy mustard or a chocolate sauce. The pretzel, which will set you back $20, is made by Heidelberg Pastry Shoppe in Arlington.

Jumbo slice

Bestolli Pizza, 2455 18th St. NW; 202-462-0222
No discussion of oversize food would be complete without a mention of the jumbo slice. The calorie-loaded classic can be found throughout D.C., though it was made famous on the streets of Adams Morgan, where you’ll find Bestolli’s and at least three other pizzerias shoveling out the huge wedges.

Sushi burrito

Buredo, 825 14th St. NW; 202-670-6770
Buredo’s owners, Mike Haddad and Travis Elton, estimate that one of their sushi burritos equals two rolls of sushi. “This is not making it bigger to make it bigger,” Elton says. “People used to have to sit down and eat [sushi], but this preparation allows fresh ingredients in a grab-and-go format.”


Centrolina, 974 Palmer Alley NW; 202-898-2426
At chef Amy Brandwein’s new restaurant, you’ll often find a rotating flavor of raviolo, a single, large pocket filled with cheese. “You’re able to get more filling than dough,” Brandwein says. “It’s all about the ratio.” The size also allows Brandwein to stuff the raviolo with a whole egg, whose yolk runs out when you puncture the pasta.

Giant soup dumpling

Peter Chang Arlington, 2503 N. Harrison St., Arlington; 703-538-6688
The hefty, soup-filled dumpling at Peter Chang’s Arlington spot is served with a straw. Simply puncture the top of the about-to-burst dumpling and suck out the juices. When done, dig into the savory center, where a blend of pork awaits.