Cheap Eats 2008: Chix

A plate of rotisserie chicken, black beans, and rice, and sweet potatoes at Chix is a hearty, affordable meal. Photograph by Stacy Zarin-Goldberg.

Why go: The suburbs are rife with good spit-roasted-chicken joints. Now DC has one, too, as the free-range birds coming out of this ecominded brownstone rotisserie prove.

What to get: Chickens in whole, half, or quarter sizes (of the three marinades, we like the sweetly piquant house blend and the aromatic Peruvian-style best); caramelized sweet potatoes; chickpea salad; lentil soup; Mexican Chop, a bowl of hacked chicken with shredded cheddar, tomatoes, and rice; fruit-infused waters.

Best for: A bite before hitting the U Street bars; easy carryout; a healthy family dinner.

Insider tip: This is a carryout at heart, but the upstairs dining room is cute, comfy, and has free wi-fi.

See all Cheap Eats 2008 restaurants  

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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.

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