Pickles are crunchy and garlicky; house-made pastrami and corned beef are the real deal if a bit on the lean side. Eggs are done right, too, at this classic deli complete with waitresses who call you “hon.” Too bad the bagels and chopped liver aren’t up to par. The families who appear in droves on weekends don’t seem to mind. One clever kid solved the bagel problem by ordering his whitefish salad on rye toast.
-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.
