This post was written by Hatchet reporter David Harvey.

When you get sick of eating the Whole Foods hot bar, try one of these dishes you brushed past while you were dining out. The Hatchet sets out to find the dishes every GW student should try before they graduate.

If you want to be a career-driven D.C. resident, you have to eat like one. Filled with high-powered professionals from the Golden Triangle and Foggy Bottom and located across from the World Bank with the White House to its left, Breadline draws from Italian influences to satisfy the yuppie appetite.

Founded by long-time baker Mark Furstenberg in 1996, and now owned by Le Duff America, this sandwich shop is still making many of Furstenberg’s classic recipes like the Falafel Piadine.

Falafel is becoming an American staple like cheeseburgers or Chinese food, but Breadline’s falafel piadine takes it to a whole other level, made with fried falafel balls, fried chickpeas, eggplant, tahini and lettuce on a warm freshly made Piadine.

Unlike traditional falafel, executive chef Cesar Cifuentes prepares his falafel with a house-made curry powder, giving it a pleasant twist on what is becoming another mundane American food.  

Instead of a pita bread that can be dry and thin, the fluffy and moist piadine bread adds a softness for your teeth to cut through, nicely contrasted by the crunchy fried chickpeas. To top it off, the fresh and bitter tahani brings out the sweet and nuttyness of the chickpeas and curried falafel for a great bite.