News & Politics

Critics’ Guilty Pleasures

You might think restaurant critics live on a steady diet of bone marrow, Reblochon cheese, and Manjari chocolate, but what do our food writers eat when they’re pinching pennies and nobody’s looking? (Except where noted, eateries have multiple area locatio

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Todd Kliman

Smothered enchiladas and bean-and-cheese burrito at Tippy’s Taco House

Glazed doughnut at Krispy Kreme

Steak and eggs at Silver Diner

Bourbon chicken at Big Easy Cajun

5-Way Chili Mac at Hard Times Cafe

Ann Limpert

Chicken sandwich, plain or with Buffalo sauce, at Chick-fil-A

Chicago-style pizza with extra sauce at Armand’s

Pretzel with sweet mustard at Auntie Anne’s

Avocado egg rolls at the Cheesecake Factory

Spicy dark-meat chicken at Popeyes

Kate Nerenberg 

Chocolate-glazed doughnut at Dunkin’ Donuts

Cheese pupusas at El Rinconcito Cafe (1129 11th St., NW; 202-789-4110)

Gingerbread cookie at Firehook Bakery and Coffee House

Bacon cheeseburger with everything—except green peppers, A1, and barbecue sauce—and fries at Five Guys

Carnitas burrito at Chipotle

Rina Rapuano

Cherry-dipped cone of vanilla ice cream at Dairy Queen

Chicken McNuggets with hot mustard sauce and fries at McDonald’s

Chocolate Frosty at Wendy’s

Jr. Bacon Cheeseburger at Wendy’s

Chips and queso at California Tortilla


This appeared as part of the Dirt Cheap Eats section in the November, 2009 issue of The Washingtonian.  


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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.