Let’s face it. No matter how well we plan, there will always be something unexpected when traveling. But there are two things I can always count on: 1) I will be dehydrated regardless of how many times I fill up my Contigo and 2) I will be ravenous upon landing. I just can’t seem to get my timing right. 

As I make the short trek via taxi from Reagan to my hotel in the Verizon Center area of DC, the tummy rumblings begin. After a delayed check-in, I decide the churning is bearable, and I would hold out for something that I actually sounded yummy. 

I did my duty. I asked the locals. Okay, I asked one of the bellmen. I’m starting to think they only refer certain predetermined “you scratch my back, I’ll scratch yours” restaurants. That’s probably old news to many of you, but I don’t play when it comes to food. I don’t think others should either. That’s just not fair. 

With no help from the staff, I venture out. I pass many establishments: a tap house, Cuba Libre (yes, I wanted it, but it was empty), other non-descript eateries. I then see Asian Spice. In front, it entreats passersby with “Happy Hour”. And, it was busy. 

Behind the bar is a disinterested bartendress awaiting her relief. The male bartender beginning his shift greets me and explains the menu. He’s friendly, accommodating, and attentive. 

These days, I go to Happy Hour for the food. Today was no exception. I choose edamame, shu mai, and spicy crunchy tuna rolls. I am a sucker for spicy tuna so I was extremely excited. 



The food arrived quickly. What was meant to be hot was hot and cold was cold. There was a proper amount of salt on the edamame. The spicy tuna was indeed crunchy but either the tuna or the soy gave it a strange can’t-place-if-it’s-metallic-or-cough-syrupy taste. It was exactly what you’d expect for happy hour sushi. Boo. 



But the Asiana ShuMai. Yes, please!! 

Carefully, seasoned crab and pork. Soy reduced to a thick “coat the back of your spoon” spicy bath for the not too big, not too small steamed dumpling. A toddler’s portion of various naked cabbage julienne on the side. They knew the goodness of the sauce. And yes, I fell for it. I tossed it right with some extra sauce, and it was a treat. The entire dish was delightful right down to the sprinkles of diced red bell pepper and scallions. 

These little lovelies truly made my hour happy!