Cheap Eats 2010: A Taste of Burma

100 places that offer great food at low prices.

Why go: The excellence of the cooking here lies in the details: Salads get extra crunch from super-fresh cabbage, fritters sport a greaseless crust, the paper-thin wrappers on the samosas shatter at a touch. The refinement is matched by elegant decor and doting service.

What to get: Split-pea fritters with a smoky, salsa-like condiment; samosas filled with curried potatoes, carrots, and peas; salad of grilled beef with lime dressing; fermented-tea-leaf salad, a mélange of crispy, soft, and crunchy textures; coconutty Gold Mountain noodles with hard-boiled egg and chicken; goat curry with ginger and garlic (it has a cult-like following); shweji, a soft cake made with Cream of Wheat.

Best for: A quiet lunch, dinner, or date.

Insider tip: Ask if any dishes haven’t been listed on the menu yet—the owner often tinkers with new items that she’s happy to serve.

>> See all 2010 Cheap Eats restaurants here.  

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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.