DC is a city of refined tastes – we have fancy cupcakes, fancy donuts, and a tiny pie factory. There's hand-poured and hand-roasted coffee galore. The kosher soup cottage industry is not a joke. Last night, we ate tacos best described as bougie, with roasted squash and toasted pumpkin seeds.
So it was only a matter of time until one of the most egalitarian (or at least one of the gooiest) comfort foods, the humble grilled cheese, got elevated. GCDC (which stands for---you guessed it – Grilled Cheese DC), which opened in April, will hawk primo versions of our favorite childhood staple. Move over, Wonderbread: GCDC is all about gruyere and caramelized onions on challah or lobster with gouda and chives on sourdough. There's tots, soups, charcuterie, and, for the evening crowd, cocktails and cheese classes from a cheesemonger that's made Zagat's 30-under-30 list.
Father-son duo Bruce and Steven Klores are the brains behind GCDC; Bruce dabbled in food service while pursuing a law career, and Steven develops GCDC's sandwiches in his grilled cheese ‘laboratory’. Steven's background as a sound engineer is a bonus: expect the aural experience of GCDC to be as artfully compiled as the sandwiches it will serve.
This emporium of cheesy goodness will be stumbling distance from the World Bank and the White House, a part of town not necessarily known for hip, innovative menus. But between its comforting daytime menu and evening programming of small plates, carefully picked cheeses, fun cocktails (that lean heavy on local spirits like Green Hat Gin), and wine flights, GCDC might become a destination for uptowners as well as a perfectly toasted workday treat.