From June 2006 Cheap Eats
A smart list of microbrews and imported beers and clever pub grub make this an ideal destination before and after a game or concert at the Verizon Center. Unfortunately, it also makes for exceptionally long waits when you want a table most.
Angus burgers, mini or otherwise, are as beefy as ever–the minis get pickles and onion straws, the regular bistro burger a heady sprinkle of red-wine-infused Gorgonzola; both come on an eggy house-baked brioche bun. The open-faced flatiron-steak sandwich is a neat riff on the classic, with cremini mushrooms, Gruyère, and horseradish mayo creating a flavor powerhouse. You can make a meal of the simple but nicely put-together bistro salad with fresh pears and warm goat-cheese croutons or one of the brick-oven pizzas–we like the robust sausage and onion with roasted peppers and an elegant white sauceless prosciutto pie with ricotta.
Most of the big plates will take you beyond the Cheap Eats budget unless you share. The exceptions are a homey pasta dish or two and crunchy pecan-crusted chicken with pan gravy and mashed sweet potatoes.
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.
