About Nava Thai
If you’re used to heavy and sweet Thai takeout, eating here for the first time is like watching The Wizard of Oz go from black and white to Technicolor. Few renditions of pad Thai are as vividly flavorful—at least in these parts—and salads such as green papaya and the minced-chicken larb gai bring on the chili-fueled heat. Even the grilled chicken is exciting, thanks to a tangy tamarind dipping sauce.
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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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
