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Taking DC's Signature Slice To Go
Oh, D.C. pizza truck scene, do you want to be Jumbo slices or not? Do you know? It’s hard to tell with people lined up during lunch down the block for DC Slices. As much as Washingtoninians may hate to hear it, DC Slices is much closer to Adams Morgan’s Jumbo Slice than it is to either Pizzeria Orso or Two Amy’s. It just has that same mottled cheese and sauce look and texture, and that same non-crispy bottom. It’s a style of pizza that those not from Washington but who are adopting it as their next big city, and sensitive about their own small-town sensibilities, should just stop equating to New York and enjoy it for what it is, another regional style, and hey, a pretty good one at that, especially when you’ve had a few drinks (but not necessarily because of it). There are all the familiar toppings to be expected (including Buffalo chicken), no surprise there, but a strong side move is to order the tater tots either loaded, with pizza, bacon, and Cheddar, or chili and cheese style.
Hand Tossed
Your mom was right - it's what's on the inside that counts.
Our 4 ingredient dough has:
No Oil
No Sugar
No high-fructose corn syrup
Filtered NY-style water
Topped with FRESH ingredients
Ever wondered why NY pizza tastes so much better? It’s the water. (Yes, really.) That’s why we use a special filter to make sure we get the right PH balance with minerals, like calcium and magnesium, just like NY water. But we won’t bore you with the sciency stuff because the proof is in the pudding. Well, the dough, actually. You know what we mean.
PB&J Crumb Cake with Peanutty Streusel
Makes one 8-by-8-inch square cake
Ingredients:
For the peanut streusel:
¼ cup (50 grams) granulated sugar
¼ cup (50 grams) light brown sugar
¼ cup (35 grams) all-purpose flour
2 level tablespoons (12 grams) powdered peanut butter (such as PB2 or Crazy Richard’s)
¾ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter, cold and cubed
Flaky salt, such as Maldon, for topping (optional, for those who really like sweet-salty desserts)
For the cake:
½ cup (70 grams) all-purpose flour
½ cup (70 grams) whole wheat flour
3 level tablespoons (18 grams) powdered peanut butter
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened
¾ cup (150 grams) granulated sugar
¼ cup (50 grams) light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (150 grams) smooth peanut butter (use a commercial brand like Jif or Skippy for best results)
½ cup buttermilk, at room temperature
For the filling:
½ cup jam or preserves of your choice (Tip: Go with a seedless variety if you don’t want the slight bites from the seeds.)
Instructions:
Step 1: Make the peanut streusel: In a medium bowl, combine the sugars, flour, powdered peanut butter, and kosher salt, mixing them thoroughly with your hands. Work the butter into the dry ingredients with your fingers until the streusel resembles wet sand and clumps together when you squeeze it. (Some small bits of butter are okay, but for the most part the butter should be worked into the streusel). Refrigerate until ready to use..
Step 2: Preheat the oven to 350 degrees. Lightly grease an 8-by-8-inch square cake pan with nonstick cooking spray. Line the bottom with parchment paper, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking), and grease the parchment.
Step 3: In a medium bowl, whisk together the flours, powdered peanut butter, baking powder, baking soda, and salt.
Step 4: In a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat the butter until smooth. Add both sugars and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula.
Step 5: Add the eggs one at a time, beating after each addition until well combined. Scrape the bowl once more, then beat in the vanilla and peanut butter until the mixture is smooth.
Step 6: Sift half of the dry ingredients over the peanut butter mixture and beat until just combined. Carefully beat in the buttermilk, and then sift in the rest of the dry ingredients beat just until the batter is smooth. (Don’t overmix.)
Step 7: Transfer half of the cake batter into the prepared pan and smooth the surface with a small offset spatula. Dollop the jam on top and spread gently, doing your best to leave a half-inch border around the edges. (The border prevents jam from sticking to the sides of the pan during baking.) Dollop the rest of the cake batter on top of the jam layer, carefully smooth the surface, and sprinkle the streusel evenly on top. Sprinkle the cake with flaky salt, if desired.
Step 8: Bake the cake for 45 to 55 minutes, rotating the pan halfway through, until the streusel is browned and a toothpick inserted in the center of the cake comes out clean.
Step 9: Let the cake cool in the pan for 30 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment paper sling to assist) onto a rack to cool completely. If you find it difficult to remove and transfer the tall and hefty cake, you can also let it cool completely as is and serve slices right out of the pan.
Joy Cho is a pastry chef and freelance writer based in Brooklyn. After losing her pastry cook job at the start of the pandemic, Joy launchedJoy Cho Pastry, an Instagram business through which she sells her gem cakes to the New York City area.
Celeste Noche is a Filipino American food, travel, and portrait photographer based between Portland, OR and San Francisco, CA.
Recipe tested by Deena Prichep
How to Slice a Holiday Ham
Even though turkey shows up twice on some holiday tables (once at Thanksgiving and again at Christmas dinner), for many, ham gets top billing at yuletide. If that’s what’s on your table, you need to know how to slice a ham so you don’t ruin that glorious hunk of meat. It’s much easier to carve than turkey, too.
Get Equipped
First things first, you want to make sure you have the proper equipment. Reach for a cutting board that is big enough for the ham to sit on, a paring fork to help you navigate the cutting, and a super sharp knife. Not sure if your knife is sharp enough? Use the old paper trick. If your knife can easily cut through a piece of paper, you’re good to go. If not, then you’ll want to sharpen it before you get started.
Top Chef by Master Cutlery 2-Piece Carving Set, $25.12 on Amazon
A sharp carving knife and fork are essential.
The Slice Is Right
Now that you have your gear on hand, you can delve into the actual slicing part. (Avoid slicing the ham until just before serving, to help the meat maintain its moisture.) You’ll want to start by cutting off two or three slices from the outside, parallel to the bone. This will create a flat surface for you to slice the rest of your ham. Turn the ham to rest on that base.
Then, starting at the thinner end of the ham and working your way to the thicker end, slice into the ham perpendicular to the bone, using your paring fork to help you. Keep slicing so you have pieces that are about ¼ inch thick, continuing for several slices. Then, take your knife and run it along the edge of the bone, to free the slices. Once you are done with that side, turn the ham and repeat the process, continuing to release the meat from the bone, only slicing as much as you plan to serve at that time (otherwise it may dry out.
How to Store Leftover Ham (and What to Do With It)
To store the ham, get a ham bag from your butcher, or store the leftovers in a damp (and clean!) pillowcase in your refrigerator. Or simply wrap it well in plastic on the platter. Not sure what to do with your leftovers? Read ahead for some delicious recipes for repurposing the rest of your ham (and see more Christmas leftover recipe ideas for turkey, prime rib, and pork roast).
Deviled Ham
Unhappy about having to get back to work right after the holidays? Bring along a sandwich made with this deviled ham recipe to break up the monotony of your typical lunchtime sandwiches and make it easier to get back to the grind. Get our Deviled Ham recipe .
Leftover Ham and Potato Soup
This soup is the ultimate comfort food, ideal for a post-holiday meal on a day when you’re lazing around the house. Top it with some chopped ham for even more flavor. Get the Leftover Ham and Potato Soup recipe .
White Bean and Ham Soup
Once you try this hearty and filling soup, you’ll want to keep warming up on colder days with it. We’re pretty sure the veggies included in this recipe cancel out all the pumpkin pie you’ve eaten in November, too. Get the our White Bean and Ham Soup recipe .
Breakfast Casserole
On the hunt for a cheesy, filling, yet uncomplicated meal to put on the post-holiday brunch menu? Then this casserole is just what you’ve been searching for. Even better, it’s ridiculously easy to make and sure to impress any guests you’re having stay with your for the weekend. Just replace the bacon with leftover ham cut into fine dice (or use both!). Get our Breakfast Casserole recipe .
Pea and Ham Soup Recipe
This vibrantly emerald soup is not only visually stunning, it’s a rich addition to your table. The stock is made with a ham hock, which you can buy in advance from butchers or supermarkets. Get the Pea and Ham Soup Recipe recipe .
Monte Cristo Sandwich
Another update on the classic ham and cheese sandwich, this Monte Cristo is going to have you drooling. With just the addition of a few ingredients (egg, mayonnaise, and mustard), you get a crispy twist on the standard brown bag lunch. Get our Monte Cristo Sandwich recipe .
Ham Cobb Salad
After chowing down on all your favorite Thanksgiving goodies, your body is likely craving some veggies. Use leftover ham to throw into this Cobb salad as a post Turkey Day reset. Get the Leftover Thanksgiving Ham Cobb Salad recipe .
Best Pizza in DC
October is National Pizza Month. It’s a pointless designation for a food we eat more than any other. Every month is National Pizza Month. Anyway, we haven’t published a Best Pizza in DC feature since 2015. The slice scene has changed.
Now eat some pizza. It’s National Pizza Month so you have an excuse.
Best Authentic Thin Slice: Vace Italian Delicatessen
A lot of people I know swear by Vace’s in Cleveland Park. I’m not one of those people, but in a city devoid of simple thin slices you’d find in places that start with New and end with City, Vace’s is hard to beat. Vace offers complexity through simplicity, with each crispy thin slice slathered in homemade tomato sauce. In fact, the tomato sauce is so good that the play is usually to order extra. Few places in the city retain such an authentic aura, which makes sense since Vace’s has been doing this since 1976. As unassuming as Vace’s is, there pizza is assuredly not. -Ruben Gzirian
Best Chain Pizza Not in DC: Jet’s Pizza
Listen, there’s a strong case to be made for Detroit style as the best pizza varietal in the game. Thick, but not over the top like the Chicago-style casseroles crispy, but not borderline flimsy messmakers like the big greasy boys of NYC. They’re square works of art, offering up a perfect ratio of crust to topping, a fluffy, no bullshit pizza that’s perfect for late night drunk feasts and low-key movie nights at home alike.
Enter Jet’s, a mid-sized chain of Detroit-style pizza joints that got it’s start in Sterling Heights, MI, a Motor City suburb, opening its first location forty years ago. Since then, they’ve opened over 300 locations across 20+ states, the majority of which stretches across the Rust Belt of the Midwest and East coast. The capstone of their small, relatively gimmick-free menu is the 8-corner pizza, two square pies cut into four slices apiece, slid into a big rectangular box. With Jet’s, every piece is a corner piece and it just absolutely rules. There aren’t a lot of specialty pies or novelty preparations, just big, crispy slices of perfectly prepped pizza.
Sure the closest Jet’s to DC is a three plus hour drive South to Virginia Beach, but consider this an official appeal to all those looking for a franchise opportunity in the DC area: Jet’s is good. Very good. Their pizza is good and inexpensive and doesn’t rely on over-the-top marketing stunts or meme-baiting stunt pies. It’s just good pizza, you guys, and it’s time to bring the Jet’s movement to our nation’s capital. -Matt Byrne
Best Egyptian Pizza: Astor Mediterranean
I did not have Egyptian pizza until I tried Astor. I haven’t seen it on any menus since. It’s the thing that keeps me going back to the Adams Morgan Mediterranean casual restaurant.
Astor is not known for their pizzas. They don’t mention their pizzas on the front page of their site. Most people go for the falafel or Baba Ghanooj or lamb kabob. I do too. But the pizza is what sets the place apart.
The Egyptian pizza features eggplant, green pepper, garlic, jalapeno pepper, fresh tomatoes, tomato sauce, mozzarella, and feta on their square-cut crust. It’s the middle ground between basic staples and flash in the pan gimmicks. The pizza is well balanced and enough for multiple meals. Slices aren’t offered so you’re going home with a lot of food.
If you want a standard pizza, don’t go to Astor. If you want pizza that may not be what you’re thinking as pizza, go to Astor. And you have to go. They don’t deliver. -Brandon Wetherbee
Best Happy Hour Pizza: Ghibellina
Lets face it, D.C. is an expensive place to exist in. Just this past week, I stopped by for a casual dinner at a restaurant that bills itself as “a neighborhood hang-out” and 2 glasses of wine, 2 entrees and a small appetizer later it was a hundred dollar bill that stared us down the face. So, to go to a quality establishment, eat quality food, drink quality drinks and make it out with less than $25 a person AT ANY POINT IN TIME is a win these days, in this city. Ghibellina’s happy hour starts at 4pm Monday – Thursday, and 3pm Friday – Sunday, and includes reasonably priced quality beverages (beers are 3 for a half pint, 6 for a pint, wines are 6, which are essentially the two things one consumes alongside pizza) and $10 pizzas, which are decently sized enough to share. The pizzas are not only priced in the realm of Domino’s, but are of the blistered crust, quality red sauce, super thin Neapolitan quality that one used to have to venture out to 2Amy’s for. They are around $20 during non happy hour times which is still ok for a pizza you DEFINITELY CANNOT make at home, but at happy hour it is a deal of the century (in D.C. speak). I recommend going with a classic- the Margherita with beautiful fresh basil and mozzarella di buffala, or the Salsiccia e Cippola which comes loaded with sausage, roasted onions, provoleone, peperoncinos and grana padanos. Or, you know, get both. -Svetlana Legetic
Best Modern Pizza: Timber Pizza Co.
Once served out of a food truck at the Dupont Circle Farmer’s Market, Timber Pizza finally got a brick and mortar establishment in Petworth in 2016. It’s since been turning out some of the best pizzas in DC, and for good reason: those early farmer’s market days instilled in the owners a sense of the now-ubiquitous hyper-local, hyper-seasonal ethos, meaning your pies could be topped with whatever ingredients look good that week to the chefs. That could mean roasted sweet potatoes and local ricotta cured chorizo and spicy honey or slow-roasted pork, cilantro, and pineapple. Even better, you can order a ‘half-and-half,’ perfect for trying more of the menu. But please, please get at least a half of Timber’s famous Green Monster, topped with pesto, fresh mozzarella, salty feta, zucchini, and kale. Even I, a red sauce purist, can admit this is one of the best pizzas in the city. -Logan Hollers
Best Neopolitan-style Pizza: Menomale
A true Neapolitan pizza should never come sliced. Some scissors, sure, but pre-cut? Nah. Menomale knows this…though it’ll slice a pizza for you if you ask nicely. This Brookland neighborhood spot uses ingredients specifically sourced from the Campania region of Italy and are DOP certified (DOP is short for “Protected Designation of Origin,” and serves as a guarantee that the food was made by local farmers and artisans, using traditional methods). In keeping with tradition, Menomale’s classic-style pizzas use only 00 flour, artisan Italian cheeses, San Marzano tomatoes, and extra virgin olive oil. Go for the Di Ettore (the Chef’s Special, obvs): fior di latte mozzarella, cherry tomatoes, arugula, prosciutto di parma, grana padano, and extra virgin olive oil…as Italian as it gets. -Logan Hollers
Best Pizza Condiment: Hot Sauce
Yep, hot sauce. It might seem obvious, and it is, but not every story is an underdog story. Sorry, ranch. Hot sauce wins for simplicity and versatility. No matter what your tolerance level is, there’s probably a hot sauce for you.
And I’m not going to be one of those pain olympics dudes from YouTube that knows the names of hot peppers like they’re Pokemon that condescends to a Sriracha user. There’s a lot of varieties because, you know what? There’s a lot of different people out there. We all have different tastes. We’re all just working our way through our lives at a job we know is beneath us to come home to a cramped apartment. We don’t need our hot sauce hurt us.
Pick your own. I’m going with Crystal because it’s the sauce of the people, but you do whatever.
Honorable Mention: Garlic Powder (If your pizza place doesn’t have garlic powder in a little shaker, call your congressperson) -Joe McAdam
Best Pizza for Beer Lovers: Pizzeria Paradiso
There are good restaurants with great beer, and there are great restaurants with good beer. This is the natural order of things. It is one or it is the other. If someone speaks of a great restaurant with great beer, they are likely in possession of questionable taste or spinning tall tales.
But if there is an exception to this rule, it is Pizzeria Paradiso – a living, breathing minotaur, conveniently located in four (and soon-to-be-five) locations.
Founded by Ruth Gresser in 1991, Pizzeria Paradiso is a DC-area institution. First and foremost, of course, was the pizza: Neapolitan style, rustic, crusty, with a light char. The beer program followed in full force some fifteen years later, when Gresser entrusted Thor Cheston to turn the basement of the Georgetown location into Birreria Paraidso, his tribute to Monk’s Café and one of the city’s most influential beer bars.
The subterranean spot is now a brightly colored, hip game room, but the idea of Birreria Paraidso – an accessible, unpretentious, homey environment for amazing beer – has been carried on by subsequent beverage directors and integrated into the entirety of restaurant group. Now under the watch of the ceaselessly enthusiastic Drew McCormick, Pizzeria Paradiso’s beer program remains an elite option for both trendy brews, like new-school IPAs and fruited sours, and classic, less-heralded styles from home and abroad.
The pizza is still the pizza, and it has fueled the expansion of this modest empire. The options aren’t overwhelming in scope or design: just 13 or so 9-inch treatises on the importance of good ingredients. If you must know, the Genovese (pesto, potato, Grana Padano) and Macellaio (house tomato sauce, pepperoni, sausage, mozzarella, red onions) are personal favorites, but you’re more likely to find me rolling the dice on the rotating pizza of the week.
Naturally, with a beer in hand. -Phil Runco
Best Pizza in DC: 2Amys
Long hailed (rightfully, and with good reason) as one of the best Neapolitan pies in DC, pizza lovers were understandably devastated when 2Amys had a pipe burst in July, flooding the basement and shutting down the Cleveland Park mainstay for months. Good news, y’all: 2Amys has been back open for the last few weeks, and has proven better than ever. Of course you’re there to test out the list of daily specials, featuring home style, yet innovative, Italian snacks like fried anchovy bones, bottarga, or charcuterie and of course you’re going to try out the new dry-aged steaks, cut from the whole dairy cow that 2Amys gets every month from a Mennonite farmer in Pennsylvania. But the real draw, the true reason pizza fans are jacked the doors are open once again, are the blistered, wood-fired pizzas coming out of the renovated oven. A perfect crust, leopard spots and all the brightest, freshest tomato sauce in DC and a tight, concise list of perfectly-matched toppings – those are the reasons that 2Amys maintains its hold on the title of best pizza in DC. -Logan Hollers
Best Pizza Place That Deserves Better Google Search Results: Comet Ping Pong
Comet has something for everyone, and for a place that caters to the DIY and punk music sets as well as it does to families, that’s good enough for me. The Chevy Chase restaurant and music venue has a wide range of pies on the menu, from your classic Margherita to some pesto-based creations that look like a garden on a plate, and it’s all better than decent. It’s not the best pizza I’ve ever had, by any means, but Comet makes it easy for the whole group to find something they’ll enjoy. You can down some decent quality brews, maybe squeeze in some ping pong, and then melt your face off with live rock and roll – all before midnight. -Jose Lopez-Sanchez
Best Pizza with a Shot & Beer: Bacio Pizza
As a standalone pizza, Bacio’s on Seaton Place in NW is already a top-contender. Despite being slightly overpriced (what isn’t in DC?), Bacio’s pizza is hand-tossed into near perfection with a list of curated toppings that make sense. While Bacio does not deliver, they do make an exception if you order one of their pies from the nearby Showtime Bar. I don’t know how this agreement came to be but I thank the gods every time I have a hot Bacio Bloomingdale pizza (prosciutto, cherry tomato, fresh mozzarella, fresh basil, and tomato sauce) delivered to me right before I dive heavy into a night of whiskey shots and Genesee Cream Ale.
Best Pizza Worth Traveling To Not in Chicago or New York City: Basile’s Pizza
Every true pizza lover has one: that magical slice that they count as the best they’ve ever had. The one you tell your friends about, even years later, and the one against which all subsequent slices are judged. For me, Basile’s Pizza in Hoboken, NJ is that elusive perfect slice. You won’t find it on any “Best Of” lists for New York City, and you’re unlikely to hear about it from the learned pizza scribes. But I’m here to tell you – this slice will change your world. Directly across the Hudson River from Greenwich Village (and conveniently located a few short blocks from the Hoboken PATH station), Basile’s is a corner shop that puts out some of the best pizzas in the NYC metro area. An ideal ratio of salty cheese to a subtly sweet, acidic tomato sauce fresh basil sprinkled over the top and a genius dusting of fine bread crumbs on the bottom of the crust, this slice still haunts my memory, and has colored every slice I’ve had since. If you find yourself in New York City (or if you just want to take a quick trip from DC up north for some great pizza), Basile’s is more than worth the stop. -Logan Hollers
Best Vegan Pizza: District of Pi
District of Pi has been my favorite pizzeria for several years now, which explains why my favorite vegan pizza is also served by this St. Louis pizza joint. While District of Pi offers both deep dish and thin crusts pizzas, it is their deep dish versions that rule supreme. For those who do not like deep dish pizza I say you are not a true pizza lover because pizza is about carbs and deep dish has the most carbs of all. Of their pizzas, the Berkeley pizza makes for the best vegan pizza. It comes with melted daiya cheese, and a host a of flavorful toppings like meaty mushrooms, sweet red peppers, garlic, onions, and zucchini. It’s heavy and chewy and smells intoxicatingly good. My friend and I had an experiment where we got a Berkeley pizza half vegan and half with regular cheese and we could not tell the difference. That my friends is the sign of a good vegan pizza. -Priya Konings
Best Vegetarian Pizza: Inferno
I know it’s a schlep, but the best vegetarian pizza is actually in Gaithersburg, Maryland. Chef and owner Tony Comte opened up Inferno about two years ago it’s a modest, 39 seat pizzeria with a wood fire oven and damn good pizza. His D.O.C. margherita may be the best, a shining example of how simplicity is the key to success. The doughy pizza comes piping hot from te oven, smothered in sweet tomato sauce, puddles of melted cheese and fragrant basil leaves. You can get it to go, but I would enjoy it there with a glass of red wine and freshly baked cookies for dessert. -Priya Konings
Best Way to Make Frozen Pizza Better: That Silver Packet of Liquid Cheese
OK, pigs, strap in. You’re already eating frozen pizza so, out of the gate I’m going to ask that no one judge one another here (except that part where I called you all pigs). I’m sure you all have your favorite brands, maybe you’re a Vito & Nick’s II customer, heck, you might think you’re classing it up with a California Pizza Kitchen pie. But if we’re getting real here, we’re not always going to be treated to our favorites. Sometimes, it’s Jack’s, and you’re gonna eat with a grimace on your face.
Well, you’re already down in the filth, why not wallow in it? Here’s what you do if you want to have a the most satisfyingly depressing pizza night: When you’re out buying your pizza, go ahead and also pick up one of those Velveeta Shells and Cheese boxes. You can make the shells or not, that’s really none of my business, but what is my business is that after you take the pizza out of the oven you keep that silver packet of liquid cheese by your plate and squirt some onto each bite of your pizza. It’s unnecessarily indulgent, it’s shameful, and it’s delicious.
If you’re a pro, you’ll leave the packet on the stove top to warm up before “dinner.” This pairs well with Diet Rite and watching one of those true crime shows about a kid that was killed. -Joe McAdam
Firefox: Download and install Acrobat Reader DC
Follow these steps to install Acrobat Reader DC using Mozilla Firefox.
Go to the Adobe Acrobat Reader download page and click Install now.
You need Windows 7 or later to run Acrobat Reader DC. If you're running an older version of Windows, the Adobe Reader download page looks like this:
You can install an older version of Acrobat Reader. For instructions, see Install an older version of Adobe Reader | Windows.
When the Opening dialog box appears, click Save File.
Press Ctrl+J to open the download Library. When the download Library window appears, double-click the .exe file for Reader.
If prompted to open the executable file, click OK.
Acrobat Reader DC installation is a two-part process: The installer is downloaded, and then Reader is installed. Be sure to wait until both parts are complete. A progress bar displays the time remaining.
When you see the confirmation message that the installation is complete, click Finish.
Dig into recipes bursting with flavor
Try our pitmaster-inspired recipes
As they say in Texas, go big or go home. And this turkey goes big on delicious smoked flavor. Your next pit stop? The deli.
Turkey & Sweet Onion Panini
Our Bold PitCraft Slow Smoked Turkey is balanced by the sweet bite of caramelized onions, a generous spread of Real Mayonnaise and crisp layers of tomato and arugula on pressed focaccia.
Pit-Smoked Turkey Sliders
For the ultimate triad of sweet, smoky and savory, these sliders are perfectly packed with PitCraft Slow Smoked Turkey, caramelized onions, tangy BBQ sauce and Vermont Cheddar Cheese.
PitCraft Slow Smoked Turkey Tacos
These Southwestern-inspired tacos are filled with the crisp, refreshing flavors of jicama slaw and tomato salsa over our Bold PitCraft Slow Smoked Turkey Breast.
DC Slices: Taking DC's Signature Slice To Go - Recipes
Served Saturday + Sunday 11am-3pm
Choice of 4 Biscuit Snacks + Bottle of Wycliff Brut + Pint of OJ
Choice of 4 Biscuit Snacks + Two Due South Bloody Marys
Buttermilk Fried Chicken 7
House-Made Breakfast Sausage Gravy
Sausage Patty House-Made Country Sausage
House-Made Apple Butter with Seasonal Preserves
Add an Egg to Any Biscuit 3
Tasso Ham Gravy + Jalapeno Cheddar Grits + Heirloom Tomatoes + Sautéed Kale + Parmesan
Bacon Pimento Cheeseburger 16
Applewood Smoked Bacon + Beefsteak Tomato + Tobacco Onion + D.S. B&B Pickles + Sesame Seed Bun
Applewood Smoked Bacon + Cheddar + Fried Egg + Butter Lettuce + Beefsteak Tomato + Creole Mustard + Aioli + English Muffin
Hot Fried Chicken & Biscuit 17
Open Face Biscuit + Fried Chicken + Nashville Hot Sauce + Fried Egg + D.S. B&B Pickles + Alabama White Sauce + Yukon Gold Homefries
Veggie Scramble Burrito 14
Mushroom + Spinach + Red Peppers + Fontina Cheese + Yukon Gold Homefries (Add Brisket +$4)
Open Faced Biscuit + Country Ham + Sausage + Bacon + Sausage Gravy + Fried Eggs
Lunch Served Monday - Friday 11am-3pm
Smoked Chicken Wings Six for 9 / Twelve for 15
Alabama White Sauce + BBQ Rub + Crudité (g)
Spinach & Vidalia Onion Dip 10
Pita Chips + Fried Shallots + Crudité
Gruyere & Chive Grit Fries 11
Spicy Creole Dipping Sauce
Sweet Corn Hush Puppies 9
Jalapeno Aioli + Hot Sauce
Fried Brussels Sprouts 12
Hot Honey + Toasted Pecans + Feta Cheese (v)
White Wine + Shallots + Garlic + Cajun Spice + Chives + Butter + French Bread
Jumbo Lump Crab + Lemon Aioli + Dill + Fresno Chili + French Bread (served cold)
Pickled Slaw + Alabama White Sauce + Cilantro + Gochujang BBQ Sauce + Flour Tortilla
Rosemary Molasses Butter (v)
Brunswick Stew Cup 4 | Bowl 8
Smoked Brisket + Pork + Lima Beans + Corn + Oka + Tomato
Carrots + Farro + Pumpkin Seeds + Avocado + Feta + Scallions + Green Goddess Dressing (v)
Chopped Romaine "Cobb" Salad 16
Smoked Turkey + Bacon + Tomato + Cucumber + Hard-Boiled Egg + Pickled Red Onions + Blue Cheese + Bon Ton Dressing (g)
Roasted Beet & Burrata Salad 14
Baby Greens + Toasted Pecans + Blood Orange Vinaigrette + Balsamic Reduction
Honeycrisp Apple + Smoked Bacon + Goat Cheese + Dried Cranberries + Toasted Almonds + Dijon Vinaigrette
ADD: Grilled Chicken 6 | Smoked Pulled Pork 7 | Grilled Shrimp 8
Kids' Menu - 8.95 Fries + Mandarin Oranges Apple Juice or Milk
Peanut Butter + Jelly Sandwich
Sandwiches Served with choice of Yukon Gold Potato Salad, Coleslaw, or Cup of Soup
Bacon Pimento Cheeseburger 16
Applewood Smoked Bacon + Heirloom Tomato + Tobacco Onion + D.S. B&B Pickles + Sesame Seed Bun
Smoked Provolone + Bourbon BBQ Sauce + Coleslaw + Ciabatta
Butter Lettuce + Heirloom Tomato + D.S. B&B Pickles + Cajun Remoulade + Brioche Bun
Buttermilk Fried Chicken 15
Coleslaw + D.S. B&B Pickles + Nashville Hot Sauce (or) Jalapeño Aioli + Brioche Bun
Roasted Portobello Mushroom + Caramelized Onion + Fontina Cheese + Arugula + Roasted Red Pepper Aioli + Sourdough Bread
Cheddar Cheese + Beefsteak Tomato + Caramelized Onions + Creole Mustard Aioli + Sourdough Bread
Tasso Ham + Jalapeño Cheddar Grits + Heirloom Tomatoes + Sautéed Kale + Parmesan
Buttermilk Fried Chicken 20
Jalapeno Cheddar Grits + Sautéed Brussels Sprouts + Pearl Onions + Roasted Shallot Brown Gravy
Roasted Vegetable Barley Bowl 18 | add Grilled Chicken 6 | Smoked Pulled Pork 7 | Grilled Shrimp 8
Brussels Sprouts + Cauliflower + Butternut Squash + Pearl Onions + Pickled Beets + Sesame Miso Vinaigrette
Cajun Rice + Bacon Braised Collard Green + Corn Chow Chow + Creole Butter Sauce
Bacon Braised Collard Greens (g) 5
Jalapeño Cheddar Grits (g/v) 5
Tomato & Cucumber Salad w/ Feta (g/v) 5
Fusilli + Fontina + Jack + Cheddar (v)
Chef's Grandmother's recipe, a southern tradition. Bourbon Caramel Sauce + Vanilla Ice Cream
Baked Cinnamon Apples + Brown Sugar Oatmeal Crumble + Ice Cream Jubilee's Maple Rye Pecan Ice Cream
Shortbread Crust + Ice Cream Jubilee's Sweet Potato Molasses Candy ice cream
Chocolate Cookie Crust + Peanut Butter Mousse + Chocolate Ganache + Fresh Whipped Cream
Ice Cream Jubilee's Maple Rye Pecan Ice Cream 8
Pre Fixe Menu $29 three course menu available Sunday & Monday
Brunswick Stew + House Salad + Sweet Corn Hush Puppies + Fried Brussels Sprouts
Blackened Catfish + Roasted Vegetable Barley Bowl + Smoked Brisket Meatloaf + Buttermilk Fried Chicken
Butter Pecan Ice Cream + Vanilla Ice Cream + Bread Pudding + Bourbon Pecan Pie Bar
Smoked Chicken Wings Six for 9 / Twelve for 15
Alabama White Sauce + BBQ Dry Rub + Crudité (g)
Sweet Corn Hush Puppies 9
Jalapeño Aioli + Hot Sauce (v)
Fried Brussels Sprouts 12
Hot Honey + Toasted Pecans + Feta Cheese
Smoked Jalapeno Cheddar Sausage + Proscuitto + Pepper Jelly + Creole Mustard + Pickled Vegetables + Grilled Bread
Gruyere & Chive Grit Fries 11
Spicy Creole Dipping Sauce
Country Ham + Pimento Cheese + Whole Grain Mustard + Pepper Jelly
Spinach & Vidalia Onion Dip 10
Pita Chips + Fried Shallot + Crudite
White Wine + Shallots + Garlic + Cajun Spice + Chives + Butter + French Bread
Crab and Avocado Toast 16
Jumbo Lump Crab + Lemon Aioli + Dill + Fresno Chili + French Bread (served cold)
Pickled Slaw + Alabama White Sauce + Cilantro + Gochujang BBQ Sauce + Flour Tortilla
served with Rosemary Molasses Butter
Brunswick Stew Cup 4 | Bowl 8
Smoked Brisket + Pork + Lima Beans + Corn + Okra + Tomato
Carrots + Farro + Pumpkin Seeds + Avocado + Feta + Scallions + Green Goddess Dressing (v)
Chopped Romaine 'Cobb' Salad 16
Smoked Turkey + Bacon + Tomato + Cucumber + Hard-Boiled Egg + Pickled Red Onions + Blue Cheese + Bon Ton Dressing (g)
Roasted Beet & Burrata Salad 13
Baby Greens + Toasted Pecans + Blood Orange Vinaigrette + Balsamic Reduction
Honeycrisp Apple + Smoked Bacon + Goat Cheese + Dried Cranberries + Toasted Almonds + Dijon Vinaigrette
ADD Grilled Chicken 6 | Smoked Pulled Pork 7 | Grilled Shrimp 8
Kids' Menu - 8.95 Fries + Mandarin Oranges Apple Juice or Milk
Peanut Butter + Jelly Sandwich
Tasso Ham Gravy + Jalapeño Cheddar Grits + Heirloom Tomatoes + Sautéed Kale + Parmesan
Bacon Pimento Cheeseburger 16
Applewood-Smoked Bacon + Tomato + Tobacco Onion + D.S. B&B Pickles + Sesame Seed Bun
Buttermilk Fried Chicken 20
Jalapeno Cheddar Grits + Sautéed Brussels Sprouts + Pearl Onions + Roasted Shallot Brown Gravy
Butternut Squash Risotto + Mascarpone + Shiitake Mushroom + Kale + Meyer Lemon Vinaigrette
Cajun Rice + Bacon Braised Collard Greens + Corn Chow Chow + Creole Butter Sauce
Smoked Brisket Meatloaf 18
Yukon Gold Mashed Potatoes + Sautéed Green Beans + Red Onion + Ancho Demi Glaze
Roasted Vegetable Barley Bowl 18 | ADD GRILLED CHICKEN 6 | SMOKED PULLED PORK 7 | GRILLED SHRIMP 8
Brussels Sprouts + Cauliflower + Butternut Squash + Pearl Onions + Pickled Beets + Sesame Miso Vinaigrette
Sweet Potato Fries + Jalapeño Kale Slaw + Bourbon BBQ Sauce + Apple Chutney
From the Smoker Served with Yukon Gold Potato Salad, Bacon Braised Collard Greens and Corn Bread
12-Hour Texas Style Brisket 25
Due South Brisket Sauce (g)
Carolina Style Pulled Pork 19
Sweet Tea Brined Half Chicken 22
Salt & Pepper Baby Back Ribs 19/36
1/4 Rack Salt & Pepper Baby Back Ribs + 4oz. Texas Style 12-Hour Brisket + 4oz Carolina Style Pulled Pork + House-Made Smoked Sausage + Coleslaw + Mac & Cheese + Potato Salad + Corn Bread + All the Sauces
Bacon Braised Collard Greens (g) 5
Jalapeño Cheddar Grits (g/v) 5
Tomato & Cucumber Salad w/ Feta (g/v) 5
Fusilli + Fontina + Jack + Cheddar
Yukon Gold Potato Salad 5
Chef's Grandmother's recipe, a southern tradition. Bourbon Caramel Sauce + Vanilla Ice Cream
baked cinnamon apples + brown sugar oatmeal cookie crumble + vanilla ice cream
shortbread crust + vanilla ice cream
Chocolate Cookie Crust + Peanut Butter Mousse + Chocolate Ganache + Fresh Whipped Cream
Happy Hour: Monday-Friday 5pm - 7pm & Saturday - Sunday 12pm - 2pm | 5 for $25 Beer Bucket
Bourbon Peach Sweet Tea $22 16oz | $42 32oz | $79 64oz
Jameson + Massenez Creme De Peche + Iced Tea
Shoo-Fly Punch $22 16oz | $42 32oz | $79 64oz
Bourbon + Ginger Liqueur + Mint + Orange Bitters + Lemon Simple + Ginger Beer
Pinot Noir Rose + Strawberry + Lemon + frozen to perfection
Bear Bryant Old-Fashioned 15
Old Forester Signature 100 + Dolin Rouge + Orange Bitters + Brown Sugar + Luxardo Cherry
House-Infused Jalapeño Vodka + Lemonade + Soda
ENJOY A 16oz or 32oz TO-GO! Jim Beam Black + Giffard Ginger Liqueur + Mint + Orange Bitters + Ginger Beer
Sugar Island Spiced Rum & Coconut Rum + Blue Curacao + Lime + Pineapple Juice
St. George Gin + House-made Molasses Watermelon Shrub + Tonic + Pickled Watermelon Rind
House-Infused Strawberry Tequila + Lime + Ginger Beer
Prosecco DOC, Toscana, IT, NV
Sparkling Rose, Treviso DOC, IT, NV
Rose, Pinot Noir Blend, Central Coast, CA 2017
Pinot Grigio, Veneto, IT, 2014
Chateau Ste. Michelle 11 | 40
Sauvignon Blanc, Marlborough, NZ, 2015
Chardonnay, 'Unoaked', Monterey, CA, 2014
Chardonnay, 'Benchmark', Santa Maria Valley, CA, 2014
Pinot Noir, Santa Barbara, CA, 2014
Red Zinfandel, Mendocino County, CA, 2014
Seven Falls Cellars 13 | 42
Cabernet Sauvignon, Wahluke Slope, WA, 2014
Cabernet Sauvignon, Alexander Valley, CA, 2013
Merlot, 'Gran Reserva', Valle Del Maule, CL, 2014
Malbec-Syrah, 'Perlita' Mendoza, ARG, 2015
Red Blend, Fairfield, CA, 2015
House-Made Shrub Mockatils
Apple Cider Cinnamon, Watermelon, Cucumber 5
Hardywood Great Return IPA 8
RAR Groove City Hefeweizen 7
3 Stars Peppercorn Saison 8
Terrapin Hopsecutioner IPA 8
Oskar Blues Mama's Little Yella Pils 8
Right Proper Raised by Wolves 7
Kentucky Bourbon Barrel Ale 9
Abita Brewing Seasonal MKT
Burley Oak Brewing Seasonal Sour MKT
Sweetwater Brewing Seasonal MKT
Union Craft Brewing Seasonal MKT
Left Hand Nitro Milk Stout 9
Not Your Father's Root Beer 7
Maui Brewing Coconut HIWA Porter 7
Austin Eastciders Cider 7
DC Brau 'The Public' Pale Ale 6
Terrapin Recreation Ale 8
Stone Brewing Delicious IPA 8
Black Cherry Soda | Creme Soda
Happy Hour: Monday-Friday 5pm - 7pm & Saturday - Sunday 12pm - 2pm | 5 for $25 Beer Bucket
Bar Menu Served daily from 3pm to close
Smoked Chicken Wings six for 9 | twelve for 15
Smoked Paprika + EVOO + Crudité + Grilled Pita
Crab and Corn Hush Puppies 13
Jalapeño Aioli + Fresno Chili Hot Sauce
Carrots + Farro + Pumpkin Seeds + Avocado + Feta + Scallions + Green Goddess Dressing
Chopped Romaine 'Cobb' Salad 16
Smoked Turkey + Bacon + Tomato + Cucumber + Blue Cheese + Hard-Boiled Egg + Pickled Red Onions + Bon Ton Dressing
Grilled Chicken 6 | Pulled Pork 7 | Grilled Shrimp 8
Sandwiches Served with choice of side or cup of soup
Bacon Pimento Cheeseburger 16
Applewood-Smoked Bacon + Beefsteak Tomato + Tobacco Onion + DS B&B Pickles + Brioche
Carolina Style Pulled Pork 14
Coleslaw + DS B&B Pickles + Carolina BBQ Sauce + Brioche
Buttermilk Fried Chicken 15
Coleslaw + DS B&B Pickles + Brioche + Nashville Hot Sauce (or) Jalapeño Aioli
Butter Lettuce + Beefsteak Tomato + D.S. B&B Pickles + Duke's Tartar Sauce + Brioche Bun
Bacon Braised Collard Greens 5
Fusili + Fontina + Jack + Cheddar
Happy Hour Served 3:30pm-6:30pm Monday-Friday
Cheese Sauce + Pico de Gallo + Sour Cream
Chopped Brisket Sliders 8
Smoked Paprika + EVOO + Grilled Pita Bread
Mini Pork Shank + Carolina Gold BBQ Sauce
Crab & Corn Hush Puppies 8
Jalapeño Aioli + Fresno Chili Hot Sauce
Bowman's Vodka, Gin, Rum, Tequila, or Bourbon 6
Plus One Mixer of Your Choice
Bourbon + Lime + Ginger Beer
Seaglass Rosé + Lemon + Strawberry
Indoor & Outdoor Dining or Takeout
Edward’s Smokehouse Country Ham + Jalapeño Cheddar Sausage + Pimento Cheese + Pepper Jelly + Creole Mustard + Buttermilk Biscuits
Soup of the Day Cup 4 | Bowl 8
Smoked Chicken Wings six $9 | twelve $15
Alabama White sauce + BBQ Dry Rub + Crudite
Crab & Sweet Corn Fritters 14
Jalapeno Aioli + Fresno Chili Hot Sauce
Hot Honey + Toasted Pecans + Feta Cheese
Pickled Slaw + AL White Sauce + Gochujang BBQ Sauce + Flour Tortilla
Deviled Egg & Country Ham Dip 12
Lemon + Capers + Vidalia Onion + French Bread
Corn Salsa + Roasted Red Pepper Aioli + Goat Cheese + Arugula
Sandwiches Side of coleslaw, potato salad or cup of soup. Prior to 5pm.
Buttermilk Fried Chicken Sandwich 15
Coleslaw + D.S. B&B Pickles + Nashville Hot Sauce (or) Jalapeno Aioli + Brioche Bun
Bacon Pimento Cheeseburger 16
Applewood-Smoked Bacon + Beefsteak Tomato + Tobacco Onion + D.S. B&B Pickles + Sesame Seed Bun
Heirloom Tomato Sandwich 12
Butter Lettuce + Pepper Jack + Sprouts + Avocado Spread + Green Goddess Dressing | +2 Add Bacon | +4 Add Smoked Turkey
Butter Lettuce + Beefsteak Tomato + Cajun Remoulade + B&B Pickles + Brioche Bun
Lettuce + Tomato + Pickles + Cajun Remoulade + French Bread
Bacon Braised Collard Greens 5
Yukon Gold Potato Salad 5
Kids Meals French Fries + Mandarin Oranges + Choice of Drink
GRILLED CHICKEN SANDWICH 8.95
Lunch Plates Prior to 5pm
Tasso Ham Gravy + Jalapeño Cheddar Grits + Baby Tomatoes +Sautéed Kale
Mac & Cheese + Bacon Braised Collard Greens (Hot Sauce & Alabama White Sauce Served On The Side)
Roasted Corn + Okra + Heirloom Tomato + Lima Beans + Farro + Basil Vinaigrette + Feta | +6 Grilled Chicken | +8 Shrimp
Okra Rice Pilaf + Sautéed Green Beans + Shishito Peppers + Corn Chow Chow + Creole Butter Sauce
12 Hour Smoked Brisket 24
Yukon Gold Potato Salad + Bacon Braised Collard Greens + Corn Muffin + Due South BBQ Sauce
Email [email protected] by 12pm day-of to place an order. Weekend orders must be placed by Friday at 12pm. Available for pick-up anytime after 5pm.
Thirty Smoked Chicken Wings + Alabama White Sauce + Celery & Carrots Sticks + One Quart of Selected Side
Choice of Pulled Pork, Chopped Brisket, or Grilled Chicken + Jalapeño Queso + Pico de Gallo + Lime Crema + Guacamole + Salsa Verde
Martin’s Potato Rolls + Coleslaw + House B&B Pickles + Choice of Pulled Pork or Chopped Brisket + One Quart of Selected Side
Yokon Gold Potato Salad ($18 Quart) | Bacon Braised Collard Greens ($20 Quart) | Coleslaw ($18 Quart) | Mac & Cheese ($25 Half Tray)
Serves 4-6 people. Email [email protected] by 12pm day-of to place an order. Weekend orders must be placed by Friday at 12pm. Available for pick-up anytime after 5pm.
Winner Winner Chicken Dinner 65
12 Piece Chicken (Cajun Fried or Smoked & Brined) Comes with choice of House or Kale Salad + Choice of 2 Sides + Buttermilk Biscuits or Corn Muffins
2 Full Racks with Due South BBQ sauce, 2 family-style sides, choice of house or kale salad, choice of biscuits or corn muffins
1/2 Rack Pork Ribs + Pulled Pork + Sliced Brisket + 4 Chicken Wings + Jalapeno Cheddar Sausage with 2 family-style sides, choice of house or kale salad, choice of buttermilk biscuits or corn muffins
Bread Pudding or Pecan Pie Bar 18
Yukon Gold Potato Salad, Bacon-Braised Collard Greens, Jalapeno Cheddar Grits, Coleslaw, Mac & 3 Cheese
Shoo-Fly Punch - $22/16 oz., $42/32 oz., $79/64 oz. ┃Bourbon Peach Sweet Tea - $22/16 oz., $42/32 oz., $79/64 oz.
ADD: GRILLED SHRIMP 8 | GRILLED OR FRIED CHICKEN 6 | PULLED PORK 5
Carrots + Farro + Pumpkin Seeds + Avocado + Feta + Scallions + Green Goddess Dressing
Smoked Turkey + Bacon + Hard Boiled Egg + Cucumber + Pickled Red Onion + Blue Cheese + Bon-Ton Dressing
Arugula + Toasted Pecans + Mint + Citrus Vinaigrette + Balsamic Reduction
Tasso Ham Gravy + Jalapeño Cheddar Grits + Heirloom Tomatoes +Sautéed Kale + Parmesan
Smokey Grilled Bone-In Pork Chop 24
Sweet Potato Fries + Jalapeño Kale Slaw + Blackberry BBQ Sauce
Mac & Cheese + Bacon Braised Collard Greens (Hot Sauce & Alabama White Sauce Served On The Side)
Roasted Corn + Okra + Heirloom Tomato + Lima Beans + Farro + Basil Vinaigrette + Feta | +6 Grilled Chicken | +8 Shrimp
Okra Rice Pilaf + Sautéed Green Beans + Shishito Peppers + Corn Chow Chow + Creole Butter Sauce
Bacon Pimento Cheeseburger 16
Applewood-Smoked Bacon + Beefsteak Tomato + Tobacco Onion + D.S. B&B Pickles + Sesame Seed Bun
Southern Inspired Catch of the Day MKT
From the Smoker Smoked Fresh Daily!
SERVED WITH YUKON GOLD POTATO SALAD, BACON BRAISED COLLARD GREENS & CORN BREAD
Vehicle Titles
To register a vehicle, either new or used, with DC DMV, you must have proof that you own it, or that you hold the vehicle title. The title is the legal form that establishes ownership of the vehicle. The title will have the vehicle identification number and some other important information that identifies the specific vehicle.
If you purchase a new vehicle, a Certificate of Origin will be provided from the vehicle dealership. The original Certificate of Origin serves the same purpose as a title for your new vehicle until you title it with DC DMV.
To get a current, valid title to a vehicle you purchase or otherwise obtain, you will have to submit certain documents to DC DMV. The following original documents are required to obtain a new vehicle title (DC DMV cannot accept photocopies or scanned documents):
Altered titles are not acceptable you will have to apply for a replacement title if the title to the vehicle has been altered. If you are transferring a vehicle from another jurisdiction to the District of Columbia and the vehicle has a lien on it, you will need to contact the lienholder and have the original title sent to one of DMV's service centers. Access the lienholder out of state title request form: Lienholder Out of State Title Request Form
If the vehicle has multiple owners, all owners must be listed on the title. The primary owner must be a District resident with a DC DMV credential. Additionally, information on the other owners, including photo identification, will be required for vehicle registrations. More information on required documents for registrations is available at: District Residency and Documentation for Vehicle Registrations
- Car Bill of Sale
- Proof of Insurance (proof of insurance must be printed out)
- Proof of Valid Odometer Statement
For a new car, the dealer&rsquos odometer statement
For a used car, either:
- Certification of odometer mileage on back of title (when signed over)
- Certification of odometer mileage on dealer reassignment form (if purchased from dealer)
- Lien contract (if applicable)
- Lease contract (if applicable)
Your DC DMV vehicle title will be mailed to the primary owner, or the primary lien holder, within 10 business days of presenting all the required documentation to DC DMV.
Obtain an online estimate of the vehicle registration and title fees.
Note: If you acquire the vehicle through the death of the vehicle&rsquos owner, you will need to provide additional information, whether you are a surviving owner also listed on the title or not.
If you only want the title to your vehicle&mdashand you do not intend to operate it in the District&mdashit does not need to pass inspection or be insured. However, you may not operate a vehicle in the District unless it is registered to register the vehicle, it will have to have a valid inspection sticker and be insured.
If you would like to title and register a vehicle that has been branded &ldquosalvage,&rdquo the vehicle must pass a safety inspection first at the Inspection Station. You must also submit the title to DC DMV's Southwest Service Center for a Metropolitan Police Department Auto Theft Inspection. You can use the links below to obtain the address and hours of operation for the Southwest Service Center and the Inspection Station:
To Replace a Vehicle Title
If your vehicle title is lost or stolen, or the lien on the vehicle has been satisfied, you may obtain a duplicate title. You will have to provide certain documents (listed below) and pay a fee.
If there are no changes to your title, such as removing a lien or changing ownership, you may apply for a duplicate title online.
You can also mail the documents and fee to:
DC DMV
PO Box 90120
Washington, DC 20090
Your Duplicate Title application will be processed within 7&ndash10 business days from receipt. Please allow up to 15 business days to receive your product before contacting DC DMV. You can also visit a DC DMV service center with the required documents and fee.
If your vehicle title has been lost or stolen, you will need the following documents:
To obtain a duplicate title once a lien has been satisfied (i.e., you have paid off the vehicle), you will have to submit or bring to a DC DMV service center the documents listed below:
Dealers may request duplicate titles on behalf of customers by providing the following documentation and paying the appropriate fee, either by mail or in person at a DC DMV service center:
To replace a title and/or request a change of name or change of address, please bring in the supporting documentation. Information on name and address changes is available at the links below:
To replace an existing DC DMV title due to an incorrect vehicle identification number (VIN), you must bring one of the following documents:
- VIN correction from DC DMV inspection station
- VIN correction letter on letterhead from another state's motor vehicle agency
Your Out of State Title Status will be logged for customer access within 7&ndash10 business days of receipt of the Out of State Title at the DC DMV.
