About Carbón
Pollo a la brasa might be the lure, but the lip-smacking doesn’t end with the juicy, spit-roasted birds. The star of this order-at-the-counter operation in Rockville Town Square is asado de tira, a thin, grilled short-rib steak with more flavor than some porterhouses. It’s backed by an unusually strong supporting cast, from the soups and sides (a great tamale) to the sandwiches and house-made desserts.
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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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
