Like everything else on this stretch of P Street, the American classics at Logan are gentrified—creamy macaroni and cheese studded with crab and shrimp, juicy meatloaf crusted in wasabi, crisp fried chicken with caramelized-onion gravy. Dinner entrées come with a salad of mixed greens and jícama, so unless you’re starving, skip the starters and save room for the worth-every-calorie bread-pudding sundae.
-March, 2008
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.
