9 Chef-Approved Hangover Cures

By Rina Rapuano  |  December 30, 2013
Credit: Fareham Wine

Most chefs know a little something about overindulging. So if you’re looking and feeling green after a night of holiday revelry, we suggest you take the advice of some seasoned professionals. No, not doctors - the people behind the the restaurant stoves of DC. Here are 10 remedies that nine local chefs turn to when they need to prepare for a long day in the kitchen - no matter what crimes they committed against their bodies the night before. 

The Chef: Jesse Miller of Café Saint-Ex and Bar Pilar

The Cure: It’s complicated. “So, after a long night of tequila - which is most nights of the week - I do still tend to wake up with a hangover. For the light ones, a nice coconut water, scrambled eggs and toast will do me well. For the extreme, though, I have a bit more of an intense routine. It starts with 30 milligrams of Prevacid to calm the acid building in my stomach. Next, I take one small coconut water, one Pedialyte, two tabs of Pepto Bismol, one banana and blend together in the Vita Prep at work. It takes about 15 minutes to finish. Afterwards, I make a large cup of black tea with at least three bags in it. I don’t eat any food until after all of this is complete. Then it’s generally back to the normal regimen of two egg yolks with four egg whites, scrambled, on one piece of toast. Now it’s time to work until it's late enough in the shift to take another shot and kill the hangover for good.”

Café Saint-Ex, 202-265-7839; Bar Pilar, 202-265-1751

The Chef: Alfredo Solis of Fuego Cocina y Tequileria

The Cure: "The Menudo Colorado (‘The Cure’ soup) is the go-to hangover cure in Mexico. Growing up in Mexico City, you would usually only find it on Saturdays and Sundays to help you get back on your feet after too much tequila that night before. It has tripe, red chile broth, poached eggs and other traditional secret weapons to help you kick your hangover. We offer it on the brunch menu at Fuego in true Mexican street-food style. If you can stomach eating tripe, you'll not only enjoy it, you'll thank yourself that you ate it!”

2800 Clarendon Blvd., Arlington, VA; 571-970-2180

The Chef: Jeffery Russell of Charlie Palmer Steak DC

The Cure: He calls it the Fuel Cure, and it's pretty much what the name implies - an Extreme pizza from Fuel Pizza topped with pepperoni, Italian sausage, meatballs, ham and ground beef with mozzarella washed down with a large fountain Dr. Pepper. “All that grease and cheese with the crisp, cold, complex flavor of Dr. Pepper makes you forget about your headache. Suddenly, that last cocktail isn’t so regrettable.”

101 Constitution Ave. NW; 202-547-8100

The Chef: Antonio Burrell of Agua 301

The Cure: Migas, a traditional, brothy Mexican soup served Tepito-style with egg, day-old bread, chorizo and rich chicken broth - a dish that can be found on Burrell’s brunch menu, which debuts New Years Day. “When my head is hurting, I need a rich soup like this to soak up the alcohol.”

301 Water St. SE; 202-484-0301

The Chef: Jim Jeffords of Evening Star Café

The Cure: “In college, it was always a Waffle House patty melt add fried egg. Followed by watching Platoon. Works every time. Five Guys with a Cherry Coke is also always good.”

2000 Mt. Vernon Ave., Alexandria, VA; 703-549-5051

The Chef: Tiffany MacIsaac, pastry chef at Neighborhood Restaurant Group/The Arsenal

The Cure: “In Hawaii, the big thing everyone eats for a hangover (and I still swear by it today) is loco moco - white rice and mushroom gravy (honestly, that’s already enough to cure you) topped with a burger patty and a fried egg (or two). We are currently serving it at The Arsenal at Bluejacket now, and it's been fun to see the reactions of our diners when it hits the table.”

300 Tingey St. SE; 202-524-4862

The Chef: Brian Cooke of City Tap House

The Cure: Another vote for Menudo, with a sidekick of a traditional Mexican beer cocktail. “One of my guys made this for me the day after Y2K NYE, and it reminded me of a spicy tomato soup with the tender tripe almost cooked to a rice-like consistency. The tortillas just round out the flavors perfectly; they also help soak up the alcohol! Strongly recommend a Michelada with a few heavy dashes of Worcestershire to wash it down.”

901 Ninth St. NW; 202-644-9433

The Chef: Austin Fausett of Trummer's on Main

The Cure: “Toad in a hole! That is definitely my hangover cure after a late night out. You take some crusty bread and cut out the center of it. Fry an egg [in the hole] and keep your yolk runny. A healthy dose of Tabasco along with the egg and fried bread can ease any hangover. We have one at Trummer's with chicken confit and a fried oyster hash; it’s always my go-to.”

7134 Main St., Clifton, VA; 703-266-1623

The Chef: Jeremy Shelton of BLT Steak

The Cure: OK, I have two hangover cures, which depend on my poison from the night before, but I usually use them in tandem. First off, I always start early mornings with a black cup of coffee, a banana and an orange … gives you the caffeine, Vitamin C and potassium to help recover. After that, I need a really spicy Bloody Mary - I mean realllllly spicy - and a half-smoke from Ben’s Chili Bowl. I’ve only been in DC two months, but Ben’s has already become my greasy hangover fix.”

1625 I St. NW; 202-689-8999