Eat Great Cheap 2015This sleek Georgetown mezzeteria excels at all the Turkish standards: the feta-stuffed pastries called sigara borek, fabulous döner kebabs, and on Thursdays, tender slices from a whole, wood-fired lamb. On the vegetarian side, the bowls of smoky hummus, stuffed grape leaves, and robust pides—oblong-flatbreads loaded with toppings such as feta and an egg—make nice shares.
See all of our 2013 Cheap Eats picks.
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.
