Like any neighborhood tavern worth its salt, this saloon has worn wooden booths and a slightly sticky floor, but the food is as good as the suds. The house specialty—meaty, beer-spiked chili—can be had on a juicy hot dog, as chili-mac (over a bowl of spaghetti), or on its own. Even a five-bean vegetarian version sings, especially with a dash of hot sauce.
-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.
