Eat Great Cheap 2015This quiet cafe with pottery and hanging plants is a far cry from the karaoke crowd’s preferred party spots. The mandu (dumplings) are a must; both steamed and fried versions get punched up by flavor-packed beef fillings. Skip the soft-tofu stew—its powdery cubes made us miss the custardy clouds anchoring the excellent version of the soup called soondubu. Opt for beef stew with noodles or sweet bulgogi-and-lettuce wraps.
See all of our 2013 Cheap Eats picks.
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.
