At the Diner, there are seven variations of grilled cheese sandwich. Photograph by Kathryn Norwood.
Lines snake out the door on weekends at this updated classic with wood-and-red-vinyl booths. Big breakfasts—from feta-filled omelets to gussied-up Benedicts—are a mainstay, as are riffs like chili-slathered fries and grilled-cheese sandwiches. There are seven variations on the latter, including the rich but fabulous Yorkshire, with cheddar, roast beef, and horseradish.
-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.
