Waffles are the draw at this airy cafe. Have them with eggs and bacon, as a croque monsieur with ham and cheese, or with strawberries or cinnamon apples. Croutons on the chicken Caesar are made from waffles, and waffles even fill in for white toast on the club sandwich. The menu isn’t entirely waffle-centric, but waffles are the reason to go.
-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.
