Why go: The best gyro around—an authentically Greek fistful of crisp-edged roast pork, tzatziki, sliced red onion, and hand-cut French fries rolled up in a fresh round of pita. And the rest of the cooking will put you in mind of fancier digs.
What to get: Greek gyro; tangy avgolemono soup; excellent dips, including taramasalata, a fluffy whip of mullet roe and olive oil; rotisserie chicken with herbs and fresh lemon.
Best for: A grab-and-go lunch or a carryout dinner.
Insider tip: Two gyros are on the menu—order the Greek version or you’ll wind up with the forgettable one made with pressed lamb.
>> 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.
