“DC9ʼs new chef Amber Bursik is turning traditional notions of what “bar food” means on its head, using her southern roots and classical training to create a menu that combines classic fair and unique homemade treats. Bursik, an honors graduate from L’Academie D’Cuisine, has crafted a new menu abandoning the traditional emphasis on heavy, fried, out of the freezer items, for more palate-pleasing modern bar food, and while some items may still visit the fryer, they are anything but forgettable.
Bursik’s effort to bring a top quality dining experience to a rock bar is part of a growing movement in Washington, DC, where chefs are increasingly ditching the trappings of fine dinning for a more relaxed, and inexpensive atmosphere. “I believe bar food does not have to come from a frozen bag; you can make good food from scratch and serve it at reasonable prices.” says Bursik.
New items include The Havana from Savannah, a grilled delight featuring homemade North Carolina-style pulled pork (also available as a sandwich itself), but topped with ham, Swiss, mustard and pickles. The Fried Chicken is marinated 24 hours, then fried to a crispy finish. Bursik also offers up a vegetarian take on the South’s classic Red Beans and Rice that is as smokey and hardy as the pork-based original.
For a snack, try Spiced Pecans, Pimento Cheese Deviled Eggs, or Fried Green Tomatoes with Tabasco aioli. And there’s the Mason Dixon Line Popcorn Chicken — above the line it’s the classic Buffalo-style, while below you are treated to bourbon fig glaze.
Of course, Bursik hasn’t abandoned the classic burgers and hand-cut fries that helped make DC9 a neighborhood favorite in Washington’s popular U St Corridor. But even here Bursik’s touch can be seen. The novel Conservationist Burger features a seasonal conserve or pickle, the new Black Smith Burger comes rubbed in cajun spices then covered with bleu cheese, caramelized onions and blackened aioli, and the sure-to- become a favorite Herbert Burger: topped with fried green tomato,
applewood smoked bacon and Tabasco aioli. All burgers are available in veggie versions, all are customizable, and all sauces are made in-house.
Prior to taking the reigns at DC9, Bursik worked for James Beard Award-winning and former White House Chef Frank Ruta at Palena. Before that, Bursik cooked under rising culinary star Barton Seaver at Hook.
DC9’s kitchen is open 5-10:30pm Sunday to Thursday and 5- 11pm Friday and Saturday. Food service is available on all open floors. The first floor jukebox bar is open seven nights a week with no cover. The second floor hosts national and local bands, or live DJs most nights of the week. And, the roof top bar is open every night, weather permitting.”
