Cheap Eats 2011: Potato Valley

Potatoes—that’s pretty much all this tiny, six-table cafe serves. But the humble spuds are ennobled by the uncommon detailing they receive. The kitchen secures the biggest, best baking potatoes, then puts them into a hot oven until the insides turn soft and yielding. You can smell them when you walk through the door.

Simple preparations, such as the cheddar cheese or cheddar and bacon, are sublime, but so are more convoluted combinations, including the 15-veggie that lays on artichokes, mango slices, and red peppers, which somehow all come together beautifully.

Also good: Potato with butter; the Cuban (chicken, cheddar, and chili-lime sour cream).

Open Monday through Friday 11 to 5, Saturday noon to 4.

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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.