Cheap Eats 2008: El Pike

Why go: This oddly named restaurant—there’s not a single pizza on the menu; the name’s from a previous incarnation—is one of the area’s best places to experience Bolivian cooking, from savory pastries and meal-in-a-bowl soups to big plates of beef or pork.

What to get: Chicken salteñas (weekends only), flaky pastry stuffed with a sweet/savory filling of rich tomato broth, potatoes, and meat; zestier beef salteñas (weekends only); humintas, a cakier iteration of tamales; lomo, a thin steak topped with two sunny-side-up eggs with sides of boiled potato, rice, and salad; sopa de mani, a peanut soup; cumin-spiced pork chops.

Best for: Meat-and-potatoes types—steaks are deftly handled here, and many plates come with two to three starches.

Insider tip: Take a look at the check—the tip might be included even for a table of two.

Open daily for lunch and dinner.

See all 2008 Cheap Eats restaurants 

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

Or, see all of our newsletters. By signing up, you agree to our terms.
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.