The Capital City market that runs in a square from Morse St NE, to 6th St NE and Florida Ave NE to Penn St NE is open for retail as well as wholesale bargains. You'll find cuts of meat at the butchers you generally don't see in regular supermarkets, like oxtail, pig's trotters, goat, tongue (now a hot high-end chef ingredient!) and other offal. Among the outlets, housed in buildings that date from 1929, are:

A Litteri, 519 Morse St, 202 544 0184 - Washington's oldest Italian delicatessen. Which may account for the rancid oil I once bought there. Look at sell by dates, if there are any. 

Best Equipment, 413 Morse St, 202 544 2525, sells kitchen equipment, utensils and pans.

Caribbean Crescent, 1280 Fifth St, 202 547 3101, sells Halal meats, and spices.

Deli Spanish Market, 1309 Fifth St, 202 543 2729, sells Salvadoran dishes to take away.

Don Pepe's Cash & Carry, 300 Morse St, 202 544 2633, is a Latino butcher also selling South American sausages, and cheese from Central America.

Far East Noodle, 1325 Fifth St NE, 202 546 8033, makes Asian noodles, crepes, rice sticks, pancakes and more.

Florida Beef, 405 Morse St, 202 546 4343, is, yes, a butcher.

Kang's Farms, 350 Morse St, 202 546 1911, sells fresh produce, chicken, fish whole, and a range of Latino dried goods, spices and sauces.

King Jimmy International Meat Market, 411 Morse St, 202 543 1190, sells goat, as well as the usual meats butchered to order.

Mexican Fruit, 1309 Fifth St, 202 431 1644, sells fresh fruit and veg.

Obeng International Food, 300 Morse St, # Q, 202 544 8255, sells West African produce and specialties, meats, dried fish and dried goods.

Premium Seafood, 300 Morse St, # R, 202 543 8881, sells whole fish fresh and frozen and some Chinese groceries.

Sam Wang, 300 Morse St, #A, 202 544 5163, stocks fresh fruit and vegetables.

U.S. Beef, 300 Morse St, 202 543 8320, for wholesales beef and pork cut the Latino way, along with Guatemalan and Bolivian dried good specialties.

1 Comment

1. RPark

   I purchased a ball of frozen pizza dough at A. Litteri and tossed it into the freezer until last week. It had been there for close to two years before I got around to thawing it to see if it was still any good. I used the dough to make a Calzone of spinach, mushrooms and tart tomatoe sauce. This was one of the tastiest meals I ever cooked, and thanks in huge part to the pizza dough. If you are a particular pizza lover, you must try L. Litteri's dough!