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How DC Food Writers Fight Off Hangovers

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Missy Frederick is the Cities Director for Eater.

Few people would be sympathetic to the idea that the city's food writers have tough lives, but there's one aspect of the job that's clearly an occupational hazard: the potential for a wicked hangover after a restaurant opening or after working through a restaurant's wine and cocktail list. Eater reached out to several food writers and restaurant reporters around town to find out how they prevent, or in some cases, soothe, a hangover. Here's what they had to say.

Anna Spiegel, restaurant reporter, Washingtonian:
Like the booze that causes it, hangovers come in many shades and strengths. For a mild, I-can-still-get-out-of-bed hangover, nothing beats sweating it out at the gym. For the next level up, try barely moving your limbs on the elliptical while watching any Real Housewives series (your body will still suffer enough distress between the two that you'll perspire straight gin). A lightly boozy brunch is a good way to go after a night of over-indulging, but don't go past the two-to-three mimosa threshold (personal tolerance here), or you'll be on to a day of merrymaking and back to square one.

For the ultimate, college-style, weekend-long hangover, nothing beats a Sunday evening comfort session to hit the restart button on the week. My happy place of late is to order a big bowl of meaty pho delivered to my door/couch from Pho 14, and while waiting for the order, sip on a rye Manhattan with bourbon-soaked cherries. Soothing beef broth, a few weird animals parts, a little whiskey?it's like reincarnation (minus the threat of returning as a chicken for your weekend sins).

Rebecca Cooper, Neighborhood Eats columnist, UrbanTurf:
The thing I invariably need when I have a truly epic hangover is a bacon, egg and cheese on a roll with some combination of SPBK (Salt, pepper, butter, ketchup). It's breakfast of the champions of much of Long Island and got me through my first and many subsequent hangovers.

Given that D.C.'s dearth of delis makes that impossible, however, an excellent substitute is a bagel sandwich from Brooklyn Bagel in Courthouse. I've adapted it for my purposes to be in the style of a "granger," a hangover food introduced to me by a former roommate that I believe originated at Sewanee, also known as the University of the South. A granger is bacon, egg and cream cheese (with an additional cheese like cheddar or American optional). My boyfriend knows I'm truly a bad scene when I ask him to go get us bagels. But it's very effective at getting you over the hangover hump. Just don't eat it too fast.

Warren Rojas, Heard on the Hill columnist and former Northern Virginia Magazine food critic:
1) Intermittent bursts of ice water or ginger ale while boozing
2) A fully loaded Mario's cheesesteak or double order of Waffle House hash browns (scattered, smothered, covered and chunked) on the way home is ideal.
3) Two aspirin before turning in (mandatory).
4) Tall glass of sugary salvation (Mountain Dew, Gatorade and cranberry juice are proven lifesavers) the morning after.

Nevin Martell, freelance food writer:
I take a three-pronged approach to hangovers that addresses the before, right after, and morning after stages. Before a long night out, it's important to line the belly with a protective layer of fat and carbs. Right now, I'm partial to doing that at Green Pig Bistro, Shake Shack, or Two Amys. Then I make sure to chug a ton of liquids before crashing -- Gatorade or Pedialyte work best, though good old fashioned water is always an easy option.

For the following day, I always have Ibuprofen and strong coffee on hand to give me a kickstart. If I posses enough energy to go somewhere for my caffeine fix, I'm partial to Northside Social and Bayou Bakery, because I know I'll be able to get some great baked goods to go with my quad shot latte.

Kelly Magyarics, wine and spirits writer:
My prevention is friends refer to it as "the Kelly method," as in "I didn't stick to the Kelly method last night, and now I'm paying for it." One glass of water per drink consumed...definitely not rocket science, but the tricky part is sticking to it as the night wears on and the drinks keep flowing.

The day after, I like to do Goody's Headache Powder, more water and a non-alcoholic Bloody Mary with a large dollop of horseradish and a big stalk of celery.

David Hagedorn, Washington Post columnist and Washington Flyer critic:
Take two Tylenol and a large glass of water before bed and call me in the morning — to tell me that you're bringing over two bacon cheeseburgers from Five Guys.

Amanda McClements, Metrocurean founder and Salt & Sundry owner:
First, cold cubed, salted watermelon. Then any Asian soup - pho, ramen, egg drop, jjiage.

Jeff Dufour, editor, UrbanDaddy:
Cheesy eggs and Pedialyte