We returned to Tackle Box a few weeks after our first visit. We encountered a very quiet restaurant at 8:30pm on a Thursday, quick service, and this time--wait for it--HOT SIDE DISHES! ***Update: I also more recently discovered that none of the sauces fit the bill for me--it's GRILLED LEMONS all the way. The heat brought out the juices, and made the half of lemon way easier to squeeze. Juice came pouring out all over my fish, and it was FANTASTIC. Also I really like the cole slaw.***
Besides our plain old exploratory nature ("Do you think they figured out how to keep the sides hot yet?"), our trip did have another purpose. And that purpose was blueberry pie.
J heard from a friend that the pie was to die for--and it should be, it's made by Heather Chittum, formerly of, frankly, a lot of places, including Citronelle. She's currently the pastry chef over at Hook, and lends her talent to little sister TB as well. The pie was amazing. It was overflowing with REAL BLUEBERRIES, not blueberry "filling" with goo and glop. Little reddish purplish blueberries were occasionally rolling around on our plate. And the crust. OH the crust.
Of course, while I ordered the slice of pie, I couldn't help but chitter chatter with the friendly manager (or manager-like gentleman), Vince. He asked how everything was going, and I told him (and now I'm telling you) that our side dishes were HOT today, the mac and cheese was less watery, and the watermelon salad (a recent addition to the seasonal sides) was divine.
We were there pretty late, and got a free brownie. It had a little crunch on the outside, and it was chewy on the inside. J noted it wasn't "too chocolate-y." I'm not aware of anything ever being "too chocolate-y."
We heard a rumor that strawberry-rhubarb and ginger-peach are in the forecast for future pie flavors. What are you waiting for?
3245 M St NW
Metro: Circulator to Georgetown or Blue or Orange Lines to Foggy Bottom and take a stroll