The thing that snags this tiny cafe a spot on this list? A baked potato. Yep, the side dish commonly relegated to supporting player gets top billing, and it proves its worth in a slew of simple preparations.
Indeed, the Idaho-only spuds here are so good—the crisp roasted skin peeling back from the meaty, mineraly insides—that a version topped only with butter and grated cheddar is sublime. We love it, too, with the works piled on top—slices of mango, fried shallots, artichokes, green chilies, and ten veggies more. You can find pricier meals in Annapolis, and maybe more festive ones. But not better ones.
Also good: Potato with cheddar and bacon; South of the Valley, with black beans and mango.
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.
