Connoisseurs of the big breakfast may meet their match at this diner with its wooden booths, table jukeboxes, and wisecracking waitresses. The portions are huge and the fixings classic: eggs over easy with thick slices of baked ham, crusty home fries, and a Greek omelet loaded with tomato, onion, and feta. Java is done right, too: dark, muddy, and served in thick-lipped cups.
-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.
