Chef Tarik Frazier (left) and his enterprise associate Alex Hamilton (proper). {Photograph} courtesy of Rivka Alvial.
Chef Tarik Frazier and enterprise associate Alex Hamilton spent over a 12 months testing recipes and launching pop-ups for MushDC, their vegan sandwich store. Now, their indulgent, plant-based sandwiches have a extra everlasting house: Brentwood’s miXt Food Hall. They started serving up mushroom-based sandwiches there in late September.
Frazier has a DC resume that features stints at Kwame Onwuachi’s late Afro-Caribbean hit Kith/Kin and Tim Ma’s now-closed American Son. Right here, his menu places ‘shroomy spins on in style sandwiches like banh mi and fried hen. There’s a jerk “hen” sandwich made with fried oyster mushrooms and a Philly cheesesteak riff made with a mushroom medley, caramelized onions, and a plant-based cheese.
Oyster mushrooms make up the spine of the all-vegan menu. In 2019, the 2 pals and DC natives started consuming a plant-based weight loss program, and have been searching for options to interchange all of the proteins they’d minimize out. Hamilton introduced over a deep-fried oyster mushroom cluster and challenged his good friend to create one thing tasty. Frazier succeeded with a sandwich piled with garlic aioli, house-made pickles, lettuce, and tomato (it’s now on the menu). In January of 2022, they began promoting their mushroom sandwiches round DC.
Different menu objects embrace bowls utilizing the flavors and substances of Peru and the Caribbean, and sides like coconut milk-braised collard greens and fries. Sandwiches are served Thursday via Sunday from 11 AM to eight PM.
MushDC, 3809 Rhode Island Ave, Brentwood.
