Eat Great Cheap 2016What makes the fried chicken at your favorite Southern kitchen irresistible has nothing to do with tricks—just generous seasoning and a vigilant eye on the fryer. Think of that and order the beef tibs at this restaurant/bakery. The pan-fried meat is perfectly seasoned, crusty, and tender on the inside. This is what Dama does—takes familiar dishes and gives a little more attention to the seasoning and the stove.
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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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
