Potatoes—only potatoes—are the mission of these lunch stops. And not fried or mashed, only baked. Can such narrowcasting work? It can. These expertly roasted spuds attest to the power of the humble baked potato.
With nearly two dozen topping possibilities, from the everything-but-the-kitchen-sink rendition ($12)—shredded chicken, mango, fried onions, sour cream—to the elegant sour cream with butter ($3.45), it’s tough to go wrong.
Annapolis location open Monday through Saturday for lunch; Penn Quarter open weekdays for lunch.
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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.
