Why go: Amina Toopet, the owner of this small and serene Muslim Thai eatery—no pork, no alcohol, Halal meat slaughtered according to Islamic law—is as gracious a hostess as you could wish for. She scrubs the place down daily until the yellow-and-blue walls glow and the wooden floors gleam. The kitchen—headed by her husband, Hassan—is just as committed: The lineup of familiar-sounding Thai dishes sparkles with clear, bright flavors.
What to get: Beautifully fried vegetarian spring rolls; clay-pot mussels redolent of lemongrass and Thai basil; larb gai, the minced-chicken dish enlivened with roasted chilies, red onion, lime, and cilantro; coconut-laced green curry with shrimp and Thai eggplant; crisp-skinned salmon smothered with scallions, Thai basil, and shredded ginger; a clever take on the classic fried-banana dessert—wonton-wrapped bananas drizzled with honey and served with vanilla ice cream.
Best for: Intimate dinners.
Insider tip: Amina Toopet has favorites on the menu and will steer you toward them if you ask.
See all Cheap Eats 2008 restaurants
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.
