Sushi Taro is a favorite of Japanese expats and the Dupont/Logan crowd, so expect a wait even on weeknights. No crazy special rolls here—just well-executed classics like yellowtail with scallion and eel with cucumber. A lengthy nigiri roster offers more than most: three grades of tuna, three kinds of mackerel, four different clams. Beyond raw fish, look to the charcoal-grilled yakitori skewers and bowls of udon or soba noodles.
-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.
