April 20th is practically a national holiday for herb enthusiasts. The date – 4/20 – is a reference to 4:20 in the afternoon, the time of day when smokers traditionally spark up. As several states and the District of Columbia move to legalize marijuana, stoners can now puff-puff-pass to their heart’s desire. As anyone who has ever indulged before knows, the practice often awakens the appetite, leading to blissful binges of epic proportions. To give tokers better options than Cheetos, Ho Hos, and DiGiorno, we’ve rounded up the best smoked, baked, and fried stoner munchies in the pot-friendly cities of Washington, D.C., Denver, and Colorado. [Ed. note: One need not partake to appreciate the deliciousness of these dishes.]
Ribs at Russell’s Smokehouse
Funnily enough, the Smokehouse was the nickname for our off-campus duplex during college. But we digress. These generously portioned dry rubbed ribs – your choice of beef, pork, baby back, or a combo – come with three sauces on the side, including a spicy varietal that’s a longtime customer favorite. Don’t forget to ask for plenty of napkins. Make a reservation at Russell’s Smokehouse.
The Georgio at Pizza Republica
Honestly, if we were only allowed to eat pizza for every meal of the day, we wouldn’t complain. We love ‘za that much. The Georgia is a god amongst men, decked out with rounds of fennel sausage, char-kissed pearl onions, fried garlic, and fresh mozzarella. Just what we crave after a long night of partying – or the morning after. Make a reservation at Pizza Republica.
Doughnut Sundae at Sugar Mill
Could there be anything greater than a doughnut sundae? Possibly, but who cares? When you’re in the zone digging into a doughnut sundae, nothing else matters. A sweet circle of glazed brioche comes with ice cream, caramel sauce, chocolate sauce, and candied nuts. Not included? A gym membership, which you’ll desperately need after you devour this dainty. Make a reservation at Sugar Mill.
S’mores at Bourbon Steak
This haute s’more arrives hidden under a smoke-filled cloche, which the server pulls away to release a hazy cloud. You’re welcome to inhale, but, unfortunately, it has no mind-altering properties. Once the smoke clears, you’ll find marshmallow, toasted marshmallow ice cream, hazelnut graham streusel, and caramel and milk chocolate shards. Make a reservation at Bourbon Steak.
Sticky Toffee Pudding at Convivial
Pastry chef Eva Kronenburg soaks dates in dark rum for a week for the base of this gloriously gluttonous sticky toffee pudding. The molasses sweetened mound is enhanced further with dark raisins and prunes. Served warm, the pudding sits in a pool of rum rich toffee sauce, while a scoop of maple ice cream on top slowly melts down the sides. A perfect meal ender for the stoner with a sweet tooth. Make a reservation at Convivial.
French Fries at Blue Duck Tavern
It takes a full day to make these substantial sticks, which are definitely not your average French fries. Chef de cuisine Brad Deboy begins by steaming gold potatoes until tender and then mixing them until velveteen. The smooth spuds are set in a pan, cut into logs, dried overnight, and fried until golden brown for service. The Jenga tower of outsized frites comes with a spicy smoked pepper aioli. They sure beat the fries at the McDonald’s drive-through you normally scarf down after a smoke session. Make a reservation at Blue Duck Tavern.
Catfish Deviled Eggs at Sazerac
There are deviled eggs and then there are smoked catfish deviled eggs. The fish is balanced on a peak of whipped yolks, garnished with pickled mustard seeds, and dusted with Spanish smoked paprika. Yes, it’s okay to eat these outrageous oeufs in a single bite. We won’t judge, dude. Make a reservation at Sazerac.