At the Texas-style Capital Q (707 H St., NW; 202-347-8396) smoky, slow-cooked meats and sides are displayed buffet style behind the counter. The two-meat/two-sides plates ($8.50 to $16.50) are a good deal—we go for pulled chicken or pork plus brisket, Texas caviar (black-eyed-pea salad), and collard greens. To feed a family, get “bulk meats” ($11 to $15 a pound) and ask for extra sauce (spicy or mild)—the one tiny cup won’t do.
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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.
