These earthy cafes channel a West Coast vibe with handmade pottery, loose tea for sniffing and sipping, and food by way of Asia and India. Menus vary at the three locations, but staples include herby cilantro scrambled eggs or tofu, birchermuesli with thick house-made yogurt, ginger scones, and the salty oat cookie—probably the only cookie you don’t have to feel guilty about eating for breakfast.
-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.
