Sandwich Hall of Fame
Good falafel is hard to find, which is why the falafel ($5.95) here is such a revelation—tender inside, lightly crusted outside, and so well spiced that it makes you forget all the jawbreaker patties that have gone before. Toppings go miles beyond the usual tahini and tomato—think pickled cauliflower and beets, shredded cabbage, and tomato-cucumber salad, all of which add a vinegary jolt to the crunchy wonderfulness.
Executive Food Editor/Critic
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.
