There comes a time in every human’s life when they realize that with no pain, there is no gain. And yes, at times, that extends to food, too. When you’re looking to light up your mouth with a meal that hurts so good, these dishes deliver.
Hot n Juicy Crawfish
What it is: Mudbugs, crawdads, crawfish—whatever you call them, they’ve got ‘em.
Spice levels: Five, starting at “Baby Spice,” and peaking at “extra spicy”
Why you need to try it: A crawfish boil isn’t just a meal, it’s an experience. Dig into the mini crustaceans and get your gloved hands crusted in fiery spices as you bite heads, pinch tails, and suck up the goodness. The basic “Get Your Feet Wet” boil also includes sausage, shrimp, corn, and potatoes, all as hot as you can handle. 116 W. Broad St., Falls Church
Lighthouse Tofu
What it is: Soondubu, or tofu stew
Spice levels: There are five, ranging from “white,” as in no spice at all, to “spicy, spicy.”
Why you need to try it: A hot stone bowl filled with molten broth bubbles away at your table. Get it “spicy, spicy” and your nose will run, but the full-bodied flavor will keep your spoon going back for more, whether you order the pork-and-beef version, mixed vegetables, or clams and shrimp. 6035 Centreville Crest Ln., Centreville; 4121 Chatelain Rd., Ste. 100, Annandale
Bhai Sahab
What it is: Rajasthani thali, a collection of vegetarian dishes that’s purportedly only available in this combination at one restaurant in the United States, and here only on Thursdays
Spice levels: Only one, and it’s a scorcher
Why you need to try it: What are people eating in the Northern Indian state of Rajasthan? Dal bhati churma, a meal that’s buttery with ghee, but fiery with chiles in dishes that include smoky eggplant-based baingan bhartha, and gatte ki sabji, made with gram flour balls in a creamy but spicy sauce. A glutton for delicious punishment? The meal is all-you-can-eat. 19405 Promenade Dr., Ste. L-106, Leesburg
E-Saan Thai & Sushi
What it is: Gaeng om, a Northern Thai vegetable stew
Spice levels: They’re not listed on the menu, so just ask for “Thai hot.” If you dare.
Why you need to try it: In season, owner Thitima Juntasaen gets the produce for this hard-to-find dish from her own garden. The bowl is filled with the meat of your choice, lemongrass, makrut lime leaves, zucchini, and scallions, but the dominant flavors come from fresh dill, mushrooms, and powerful chiles. 1106 Herndon Pkwy., Herndon
Cheogajip Chicken
What it is: Bone-in fried chicken (get the whole one instead of the half order and thank us later)
Spice levels: The “spicy” only comes in one heat level, but there are also sweet and soy-garlic sauces for those who eschew the fire.
Why you need to try it: We all love fried chicken, and for those who like it with a jolt of heat, this Korean-owned spot is just the ticket. Crunch into pieces cut across bone that are juicy within and ethereally crisp without. Cubes of pickled radish provide a welcome respite from the flames.
13814 Braddock Rd., Centreville
Feature image of Bhai Sahab by Alice Levitt
This story originally appeared in our January issue. For more stories like this, subscribe to our monthly magazine.
