15,000 tortillas are rolled in a day at Rio Grande Cafe’s four locations
1,440 eggs are fried, scrambled, and flipped each Sunday at Bob and Edith’s Diner in Arlington
1,000 pounds of mussels get steamed in a week at Bistrot du Coin in DC’s Dupont Circle
650 is the average number of half-smokes sold over a weekend at Ben’s Chili Bowl on U Street
575 Ipswich clams are fried per night at Kinkead’s
160 pounds of fresh mozzarella are consumed in a day at 2 Amys
16 lobes of foie gras are sliced and seared each weekend at the Inn at Little Washington
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
