Food

Jetties

February 2005 Dirt Cheap Eats

Families and Georgetown students pack this sandwich shop, run by Smith Point chef David Scribner. Sandwiches are named for Nantucket beaches.

The Nobadeer ($6.95), a pile of fresh-carved turkey, house-made stuffing, and cranberry sauce on sourdough, is tops. The Polpis ($6.95) is good-quality pastrami with great spicy mustard and Muenster cheese on rye, but better without the caramelized onions that are included.

At night, there are three comfort classics: chicken pot pie, meatloaf with mashed potatoes and mushroom gravy, or half of an herb-roasted chicken with mushroom gravy and stuffing (all $9.95). For dessert, choose from a dozen flavors of Giffords ice cream.

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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.