Ben's Chili Bowl

"The most famous Black-owned restaurant in DC might not make the most memorable food in the city, but we never pass up the chance to grab a half-smoke at Ben’s Chili Bowl anyways. Inside, you can scan through the photos of visitors from across the decades scattered around the restaurant that tell the history of both Ben’s and “Black Broadway.” Prepare to wait in line to get some food, which you can eat at the counter or, if you’re lucky, at one of the few red booths. Get the original chili half-smoke with all the fixings, and make sure you ask them to split it. " - omnia saed, tristiana hinton

"Ben’s Chili Bowl put DC’s infamous half-smoke on the map. And while there are better sausages around town (especially the ones at Halfsmoke and DCity Smokehouse), you really should pay homage to the OG first. We force everyone who visits us to come here, because it’s just as much a historical landmark as it is a restaurant. Grab the original chili half-smoke with all the fixins and ask them to split it in half." - tristiana hinton

"You can’t miss Ben’s Chili Bowl. The restaurant’s bright red and yellow facade on the U Street Corridor proudly broadcasts itself as a Washington landmark. The institution is best known for its chili dogs and half-smokes—half-beef, half-pork smoked sausage smothered in chili—and has presided over U Street since it opened in 1958. Much has changed in 60 years: U Street has become a hipster hotspot and Ben’s has expanded to five other locations, including one inside Washington Reagan National Airport and another at Nationals Park. Former President Obama has been known to dine at Ben’s; his likeness graces a mural on the side of the building. Prepare yourself for an animated, if not downright rowdy, crowd. By day, the restaurant is a popular tourist destination—everyone is here to try a half-smoke—and by night it’s a perfect late-night spot to recover from an evening at one of U Street’s many bars." - Adele Chapin

"Rosenthal breaks his half-smoke seal with a long-awaited taste of D.C.’s 65-year-old institution Ben’s Chili Bowl, where he meets Ben’s widow and longtime owner Virginia Ali. Rosenthal brings along his son, who’s ironically named Ben. Rosenthal applauds the 90-year-old legend for helping “feed the Civil Rights movement,” and Ali points to the seat where Martin Luther King Jr. sat while planning the March on Washington in 1963. After devouring the half-smoke with everything, the father-son duo finish off a Big Ben’s Burger — and find out it’s the historic restaurant’s rising best seller as of late." - Tierney Plumb

"Go-go music, mumbo sauce, taxation without representation, and half-smokes are about as DC as it gets. And just like you can’t talk go-go without paying tribute to Chuck Brown, when the infamous sausage comes up, we always pay our respects to Ben’s Chili Bowl, even though the food here isn’t quite what it used to be (seriously, bring back the breakfast menu). photo credit: Reema Desai photo credit: Reema Desai photo credit: Reema Desai The U Street diner has been around since the ‘50s, and has served generations of Washingtonians and tourists. While Ben’s has expanded to Nats Park, H Street, and even has a little upscale situation happening at Ben’s Next Door, the OG location—easy to spot with the personalized panda in front—is the best of the bunch. The menu is full of burgers, nachos, and chicken tenders, but we come here for one thing and one thing only: the spicy chili half-smoke (the original works, too, if your heartburn keeps you from eating fun things). Get it slathered in diced white onions, yellow mustard, and Ben’s chili—but remember to ask them to cut it in half and give it an extra burn on the grill. DC’s half-smoke game has grown by leaps and bounds over the last 70 years, but Ben’s Chili Bowl still serves up a decent chili-covered sausage that is worth a stop for a quick bite whenever you’re on U Street. And while we prefer the sweet, yet slightly spicy meaty stew only on our sausage, taking a container to go is a solid option if you’re also not in the mood to cook dinner. Go midday during the week to get in and out without too much of a wait, though you might struggle to find an open seat at the old-school counter or in the well-worn red plastic booths. And be prepared to wait in a line down the block on Friday and Saturday nights when Ben’s serves partiers until 4am. Food Rundown photo credit: Reema Desai Original Chili Half-Smoke Where it all started. This juicy sausage is served with mustard, onions, and Ben’s signature beefy chili. Ask them to split it—and watch to make sure they sear the middle. Pair it with a side of fries. Ben’s Famous Chili Bowl This chili is a little spicy, a little sweet—a mix of flavors we’re fond of. While we tend to get ours on a half-smoke or slathered over crispy fries, eating it straight from the bowl isn’t a bad choice. Chili Fries If you’re not in the mood for a whole meal, these chili fries let you mix the deliciousness of fries with Ben’s signature chili. They’re messy, so eat them with a fork, but the crunchy fries are the perfect bed for the aforementioned sweet, spicy chili." - Tristiaña Hinton