This artsy bakery, dining room, and lunch counter bills itself as a “Kiwi cafe,” but aside from the “bubble and squeak” potatoes (fried with carrots, onions, and cabbage) and the Flat White—a New Zealand take on a latte—the breakfast treats are straight-up Americana. Which isn’t a bad thing: The bacon is thin and crispy, and eggs come exactly as you order them. The best part is a pastry basket with nutty banana bread and a luscious golden-raisin roll.
-March, 2008
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.
