Eat Great Cheap 2013The region itself may be fraught, but it’s not, fortunately, a touchy matter of geopolitics to declare your devotion to kibbe, baba ghanoush, the rich bean stew known as foole, and harira, a fragrant broth of tomato and lentils. Save room for the Lebanese confections near the register—particularly the namoura, a rich semolina-and-coconut pastry.
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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.
