Dirt Cheap Eats 2009: Bread and Brew

It’s rare to find locally sourced ingredients in made-from-scratch dishes at cheap prices, but this cozy coffeehouse/lunch counter/bar pulls it off. Pizzas ($10), which could feed two, have the sophistication of boutique pies: The dough is made daily, and toppings include such ingredients as arugula and fresh mozzarella.

Coconut milk gives a carrot-and-ginger soup ($4 cup, $6 bowl) a nice twist, while a large slice of spinach quiche ($7) has a flaky, buttery crust and comes with a hearty side salad with cranberries and walnuts.

Sandwiches ($7.50)—we like the grape-studded béarnaise chicken salad—come not with a pale pickle spear but with half of a snappy cucumber done bread-and-butter style. The downstairs bar has happy-hour-like prices all the time: Most wines by the glass are less than $7.

Open daily for breakfast, lunch, and dinner.

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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.