Up-and-coming chef David Scribner seems to be always on the move. When he closed his Spring Valley restaurant, Dahlia, last year, many wondered where he (and his famed seared scallops with brown butter) would surface next. A Cali-Mex hangout in Glover Park isn’t where we’d have guessed, but no matter: Scribner’s carryout-friendly menu of tacos, burritos, salads, and fajitas has us hooked.
The generous serving of guacamole ($7.95) is on the chunky side but fresh and full of limey punch. And though there are no scallops, the overstuffed fish tacos ($9.95)—grilled hunks of the fish of the day dolloped with lime sour cream and cabbage—are some of the best around. It’s also hard to pass up shrimp tacos ($9.95), which get a kick from pineapple-jalapeño salsa and cilantro. How long will Scribner stick around behind the snack-bar-style counter? Who knows, so get these tacos while you can.
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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.
