When nothing will do but matzoh-ball soup and sour pickles, Morty’s—formerly Krupin’s—is the place. Though not on par with Katz’s or the Carnegie Deli in New York, it satisfies deli cravings with smoky whitefish salad, chopped liver, pastrami, corned beef, and decent bagels. The reappearance of Mel and Morty Krupin in the dining room much of the time gives the place a bit of authentic New York–style shtick.
-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.
