Have you ever heard of a bang-bang? It's been around for a couple of years yet it seems underappreciated. Huh? What do you think a bang-bang is? Is it something that Donald Trump has practiced and said? Maybe, but get your mind out of the gutter, this is a food blog. Is it a new boy band? Nope, but I guarantee that it will be now. Is it a noise that comes from a gun or a car? Nope. Well, it could be but not the bang-bang, I'm talking about. Is it this?
But, again, this site is about food. The bang-bang is a phrase coined from Louis CK. I'm not a Louis CK follower but I have friends who love him and especially love the bang-bang. For me, the ultimate bang-bang is back-to-back dinners. In Louis CK's world, I don't think it matters which meal it is. I posted a shortened version of the clip below on my the Food Nomad Facebook page but here it is in all it's glory. You know you're in for something special when it starts with,
"Tomorrow, we hit the gym, we eat kale right?".
Now, the bang-bang's been around for a few years, Eater celebrated it. Food Republic even put together their favorite Louis CK bang-bangs. Traditionally, it sounds like you call the two types of food. Hell, It's one of the best parts of the clip:
With all due respect to Louis CK, I think we should change that up and give the bang-bang a re-do for Charm City and even the DMV. The food scene is exploding in the area. Hell, Michelin finally discovered that DC was a city and Baltimore has been an ever expanding surprise of culinary goodness ever since I've been back. Just over the past few weeks I've done a couple of pretty epic (at least to me) bang-bangs. I don't know if it was just happenstance, a coincidence or subliminal but both bang-bangs involved Gnocco (post coming soon).
The first bang-bang was with some friends visiting from NYC and we had a great meal at Gnocco that involved all three pasta dishes, olives, octopus and doughnuts for dessert. On a side note, that GD sweet corn ice cream is amazingly ridiculous (more on this later). On the way back to Harbor East and my friends' hotel, we were driving back by Ekiben and I said something like, "the buns there are ridiculous" and of course the answer from my buddy was, "let's get some then". A few things about that, first, thanks Stevie Chu for your offer of a beer while we were ordering four buns; second, sorry that it was so close to closing time; and third, i didn't think i had room for it but man was that good. Bang. Bang.
The next bang-bang was about two weeks later and this time it involved more Gnocoo pasta, a salad (gasp), the crudo and not one BUT two desserts (doughnuts and panna cotta this time). I must really like Gnocco. Thanks Chef Brian for the gift of sweet corn ice cream. The second leg of the bang-bang was The Brewer's Art. This time it wasn't chance but a craving of a particular dish. It's not that I don't crave Ekiben's buns but I had just had a food affirming experience with the Pierogies so I was craving them again. Pierogies, it was then. Oh, and a steak. Bang. Bang.
Now, the thing you should know about bang-bangs is that it isn't a commentary on the first meal/restaurant that you eat. In fact, that meal is so good that you just want more food. Additionally, bang-bangs don't mean that you haven't gotten full from the first meal. In fact, you're probably on the verge of being uncomfortable after eating that much food. No, the heart of the bang-bang is that you simply just love food enough to have two meals back-to-back.
So, here's what I'm asking...and maybe even proposing depending on how many people actually read this (over/under is 3) AND fill out the form below. I'm asking you to tell me what your ideal bang-bang would be in the DMV. But, I'm not asking for types of food a la Louis CK. I'm asking you to name names. Is the Local Fry and Abbey Burger Bistro in Fed Hill a good idea? Tell me! Should you go big bucks balls out at La Cuchara and then roll over to Woodberry Kitchen? Your call. How does a night of Thip Khao-ing and Bad Saint-ing sound? Good luck getting in. How about Paulie Gee's and The Corner Bar? Yaasss! OR The Food Market and then wormhole over to La Food Marketa? That may stretch the time limit but we're all friends in a bang-bang. So, use the form below. No need to put in your name or email address except...EXCEPT...if you include your email address and name, I would gladly join you for a bang-bang (gutter. get out of it, think food). I'm not saying you win a prize by going to a bang-bang with me but let's be honest, we all need someone who understands why this is simultaneously a great thing and an awful thing. Some would call that an enabler, I prefer bang-bang buddy.
So, I hope I get some responses...um...one response. Write in, write in often. Let's do this.
Holy sh*t, that's good was my first and only reaction. The eggs were cooked perfectly runny so that they ran into the guanciale and gouda in just the right, messy way. While I love the smoky earthiness of gouda and it's definitely one of my favorite cheeses, the star of this dish is the guanciale. Smoking pig cheek and slicing it thin like bacon should almost be illegal for how good it is. The abundance of fat gives it a much crispier texture than bacon and the flavor is considerably more poignant and sweet. This is simply the most perfect breakfast sandwich ever....well, at least until I find the next perfect Uitsmitjer.