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  

Get Our Weekend Newsletter

The best DC news, delivered straight to your inbox.
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.