Why go: Tofu soup may not sound like the stuff of cravings, but soondubu, the version at this serene, blond-wood parlor is irresistible. A tiny black cauldron hits the table looking like something out of the witches’ scene in Macbeth. Crack the accompanying raw egg into the pot and let the red-pepper broth, teeming with cubes of custardy tofu, cook the egg, which takes on the consistency of the tofu. Magic.
What to get: Soondubu or soondubu with oysters; sweet and tender barbecue short ribs called galbi.
Best for: A calm respite on a hard day. The place can make you believe that eating a good bowl of soup really is akin to an act of meditation.
Insider tip: The service is the antithesis of pushy; you have to flag your waitress down to get a beer, and it might take a while.
See all Cheap Eats 2008 restaurants
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.
