Why go: This unassuming cafe doesn’t have much decor, but the well-executed Burmese cooking—a meeting point for Chinese, Indian, and Thai cuisines—is a riot of textures and flavors.
What to get: Onho kaukswe, a coconut-based chicken soup; lentil fritters studded with onions; warm salad with house-made tofu, fried garlic chips, and chili flakes; three-alarm-chili pork belly with onion and ginger; paratha, a thin pancake for sopping up curries; spicy broth of tofu and pickled mustard greens.
Best for: Palates fond of spice and looking for something different.
Insider tip: If you’re sensitive to spiciness, you can ask the kitchen to dial down the heat. For those who want more fire, chili condiments are on the table.
>> See all 2010 Cheap Eats restaurants here
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.
