Sub shop Grazie Grazie is known for its Philly sensibilities, attracting customers to its tiny space in the waterfront Wharf development with fried chicken cutlets and cheesesteaks built with grass-fed beef and Cooper sharp provolone. But for a few days this week, a handful of the most-celebrated chefs in D.C. will be popping up to sell a limited run of sandwiches that fold in Middle Eastern, Caribbean, and Korean ingredients. Chefs from Levantine hot spot Albi, Jamaican-style Bammy’s, and casual Chinese and Korean Chiko will take turns selling custom sandwiches at Grazie Grazie to help owner Casey Patten raise money for Kind Works, a nonprofit that’s helping resettle Afghan refugees fleeing the Taliban-controlled government.
All sandwiches are $14, and 100 percent of the proceeds will go to Kind Works. Here’s the schedule for the Belly Full pop-up, which will sell sandwiches on-site (85 District Square SW) and through Caviar and Doordash.
Albi at Grazie Grazie: Thursday, September 2
Chef and owner Michael Rafidi created a “My Heart” sandwich — Albi means “my heart” in Arabic — full of smoked lamb, garlic toum, habibi sauce, batata harra (spicy potatoes), and feta on a seeded roll.
Bammy’s at Grazie Grazie: Friday, September 3
Owners Gerald Addison and Chris Morgan, well-known for their past jobs as the opening chefs at Maydan, are channeling their Caribbean spot in Navy Yard with a “Boston Bay” sandwich full of jerk chicken sausage, allspice mayo, cole slaw, and jerk barbecue sauce on a seeded roll.
“Za Burger” at Grazie Grazie: Saturday, September 4
Patten, the owner of Grazie Grazie, has been hosting regular pan pizza pop-ups at the shop. For the fundraiser, he’s making a pizza burger with beef, spicy vodka sauce aioli, Ezzo Sausage Co. (famous for ‘roni cups), mozzarella, provolone, and Calabrian chile honey on toasted brioche. Patten
Chiko at Grazie Grazie: Sunday, September 5
Danny Lee and Scott Drewno, the chefs who own Chiko and Korean gastropub Anju, are serving a Chiko chicken roll with a gochujang marinade, sesame slaw, and pickled daikon on a seeded roll.