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Where to Eat Hush Puppies, a Deep-Fried Delight, in D.C.

Try them filled with escargot or black truffles.

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Hush puppies appear on several menus around town and no recipe is exactly the same. Hailing from the South, they're just simple balls of deep fried corn batter. But in D.C. restaurants, the presentation, toppings, and what's worked into the batter itself can vary greatly.

Traditionally (but not exclusively) served with seafood, these hush puppies consistently provide a flavorful comfort food accessory to any meal. They are sometimes enough just eaten on their own. The following list includes varieties offered locally, highlighting the uniqueness of each kind.

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Note: Restaurants on this map are listed geographically.
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1905 Restaurant

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These hush puppies combine black and white quinoa, scallions, cilantro, parsley, eggs, flour, salt and pepper with crayfish. They’re topped with pickled fennel and served on top of a Piquillo pepper and Old Bay seasoning emulsion.

BOURBON STEAK DC

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Corn, cornmeal, and flour are combined to make these hush puppies. They're topped with cilantro, smoked honey, jalapeño, and Maryland crab and served with butter flavored with garlic and Old Bay seasoning.

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DCity Smokehouse

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This barbecue joint combines Jiffy baking mix, cornmeal, salt, pepper, eggs, and corn to make a batter. They fry the balls until golden brown and finish with with salt sprinkled over the top.

Lincoln

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These hush puppies start with a mushroom duxelles of shallots, thyme, and sherry. The mixture is then added to a batter of buttermilk, cornmeal, baking powder, baking soda, thyme, buttered onions, burnt rosemary, and ground black truffles. They are lightly fried and served over a porcini crème fraiche.

Mintwood Place

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This Adam Morgan's restaurant's famous escargot hush puppies are made with snails sautéed in butter with garlic, shallots, and parsley. They're then rolled into the restaurant's hush puppy batter consisting of cornmeal, flour, buttermilk, eggs, and bacon fat. A remoulade sauce seasoned with chervil accompanies them.

Shaw's Tavern

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This Florida Avenue restaurant mixes chopped celery, fresh corn, cornmeal, Aunt Jemima pancake mix, honey, buttermilk, sugar, baking powder, and onion for these hush puppies. They’re served with a curry aioli and topped with scallions.

Sixth Engine

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These hush puppies arrive at the table on a warm cast iron pan with a honey and Espelette pepper butter. They're made by adding salt, pepper, pickled jalapeños, chili powder, cumin, roasted corn, scallions, red peppers, eggs, milk, melted butter and baking powder to a specific ratio of flour and cornmeal.

The Argonaut

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Jalapeños, flour, water and Parmesan cheese are added to a batter and deep fried to make these hush puppies, served with a mint sour cream on the side.

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1905 Restaurant

These hush puppies combine black and white quinoa, scallions, cilantro, parsley, eggs, flour, salt and pepper with crayfish. They’re topped with pickled fennel and served on top of a Piquillo pepper and Old Bay seasoning emulsion.

BOURBON STEAK DC

Official

Corn, cornmeal, and flour are combined to make these hush puppies. They're topped with cilantro, smoked honey, jalapeño, and Maryland crab and served with butter flavored with garlic and Old Bay seasoning.

Official

DCity Smokehouse

This barbecue joint combines Jiffy baking mix, cornmeal, salt, pepper, eggs, and corn to make a batter. They fry the balls until golden brown and finish with with salt sprinkled over the top.

Lincoln

These hush puppies start with a mushroom duxelles of shallots, thyme, and sherry. The mixture is then added to a batter of buttermilk, cornmeal, baking powder, baking soda, thyme, buttered onions, burnt rosemary, and ground black truffles. They are lightly fried and served over a porcini crème fraiche.

Mintwood Place

This Adam Morgan's restaurant's famous escargot hush puppies are made with snails sautéed in butter with garlic, shallots, and parsley. They're then rolled into the restaurant's hush puppy batter consisting of cornmeal, flour, buttermilk, eggs, and bacon fat. A remoulade sauce seasoned with chervil accompanies them.

Shaw's Tavern

This Florida Avenue restaurant mixes chopped celery, fresh corn, cornmeal, Aunt Jemima pancake mix, honey, buttermilk, sugar, baking powder, and onion for these hush puppies. They’re served with a curry aioli and topped with scallions.

Sixth Engine

These hush puppies arrive at the table on a warm cast iron pan with a honey and Espelette pepper butter. They're made by adding salt, pepper, pickled jalapeños, chili powder, cumin, roasted corn, scallions, red peppers, eggs, milk, melted butter and baking powder to a specific ratio of flour and cornmeal.

The Argonaut

Jalapeños, flour, water and Parmesan cheese are added to a batter and deep fried to make these hush puppies, served with a mint sour cream on the side.

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