By the Numbers

15,000 tortillas are rolled in a day at Rio Grande Cafe’s four locations

1,440 eggs are fried, scrambled, and flipped each Sunday at Bob and Edith’s Diner in Arlington

1,000 pounds of mussels get steamed in a week at Bistrot du Coin in DC’s Dupont Circle

650 is the average number of half-smokes sold over a weekend at Ben’s Chili Bowl on U Street

575 Ipswich clams are fried per night at Kinkead’s

160 pounds of fresh mozzarella are consumed in a day at 2 Amys

16 lobes of foie gras are sliced and seared each weekend at the Inn at Little Washington


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Ann Limpert
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 Logan Circle.