Cheap Eats 2008: Breadline

Why go: This is the definitive source for fresh-baked bread and sandwiches, as the long lines of office workers, White House staffers, and World Bankers who stream in every weekday attest. Look for creative sandwich combos, hearty house-made soups, and main-course salads that go beyond chicken Caesar.

What to get: Egg salad on olive bread; prosciutto di Parma with mascarpone and fig jam on walnut bread; Toast-tite, an über-grilled sandwich made with five cheeses; rosy Madrange ham on a baguette; Persian chicken salad with spinach; a nutty salad of Puy lentils with feta; flaky, elegant croissants; top-notch brownies, chocolate-chip cookies, and Whoopee Pies with mascarpone filling.

Best for: An al fresco breakfast or lunch or lunch to go; inside, with high ceilings and crowds, it can be deafening.

Insider tip: Those in a hurry can skip the lines and choose among fresh premade sandwiches and mini-pastries in the boulangerie-style case.

Open Monday through Friday for breakfast and lunch.

See all 2008 Cheap Eats restaurants 

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.