Dirt Cheap Eats 2009: The Butcher’s Block

The sandwiches at chef Robert Wiedmaier’s Euro-deli are similar to the ones served next door at his Brabo Tasting Room. The main difference? They’re way cheaper here ($8 each).

We love the roast beef—cold, rare, and piled onto crusty “Palladin” bread slathered with rich Chimay cheese. Same goes for a towering stack of grilled veggies thick with creamy goat cheese. Just try not to get seduced by the gourmet fripperies on the shelves—truffle oil, a rainbow of salts—which are definitely not dirt cheap. There are a few tables, but if the weather is warm, grab a bench in the pretty courtyard of the adjoining Lorien Hotel.

Open Monday through Saturday 11:30 to 8, Sunday 11:30 to 5.

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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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