News & Politics

Washington Restaurants: Great Takeout Dishes

In the May 2011 issue, we tell readers where to buy great food in Washington. Here's a bonus: If you don't feel like cooking, we've got 25 ideas for dishes that make terrific takeout.

One of our favorite takeout options: We, the Pizza's New York-style pies, especially the buffalo-chicken variety. Photograph by Scott Suchman

• Italian subs from Wegmans (Sterling, Fairfax, Woodbridge, Leesburg, and Lanham) or the Italian Store.

• Carolina-style pulled-pork sandwich and hushpuppies with honey butter at the Blues BBQ Co. food truck (5822 Urbana Pike, Frederick; 240-674-5805).

• Fried shrimp from America Seafood.

Dan-dan noodles and fried chicken with peanuts and sesame-paste-stuffed peppers from Hong Kong Palace.

Larb gai and chive dumplings from Sabai Sabai Simply Thai.

Ma po tofu from Great Wall Szechuan House or Sichuan Village.

• Shrimp salad at Wild Onion.

• Five-way chili mac with cheese, beans, and onions at Hard Times Cafe (multiple area locations;

• Cheeseburger with onion marmalade from Ris.

• Hummus, chickpea salad, and tabbouleh at Zorba’s Cafe.

See Also:

Ingredients That Are Worth the Splurge

Chef’s Secret Ingredients

• Ginger chicken casserole at Bob’s Noodle 66.

• Green-and-yellow-pea soup and freshly made croissants at Tastings Gourmet Market.

• Rack of dry-rub ribs with beans and slaw at Red Hot & Blue in Laurel.

• Assortment of sashimi at Kushi.

Bhel puri, butter chicken, and naan with rock salt and cilantro at Masala Art.

• Mac and cheese from Ray’s Hell-Burger.

• Grilled-pork vermicelli bun from Minh’s.

• Slice of plain pizza at Vace (Bethesda and DC) or slice of Buffalo-chicken pizza at We, the Pizza.

• Tomato-fennel soup, a crusty baguette, and a wedge of English cheddar from Cork Market & Tasting Room.

• Muffuletta and house-made oreos from Bayou Bakery.

• Grilled chicken medley from Bistro LaZeez.

• Guacamole and shrimp tacos at Surfside or Taqueria Poblano (Alexandria and Arlington).

• Chicken karahi from Malik’s Kabob.

• Lamb-shank kebabs with eggplant dip and gheymeh—yellow split peas in tomato-laced broth—at Rose Kabob Restaurant.

• Roast-beef-and-Chimay-cheese sandwich and Atigoon Belgian beer from the Butcher’s Block.

This article is an accompaniment to the Where to Buy Great Food story in the May 2011 issue of The Washingtonian.

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 Petworth.