Buttermilk-soaked onion rings at Franklin’s. Photograph by Stacy Zarin-Goldberg.
Wacky colors and brewery apparatus are the backdrop for the high-energy scene and fusiony comfort food at this Hyattsville crowd pleaser. Families descend on weekends—the adjoining general store with retro toys and candy is a big draw. Foodwise, it’s best to stick to basics: oyster stew, burgers, and a savory caramel bread pudding made with loaves from nearby Uptown Bakers.
-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.
