About Bangkok Golden
Laotian cuisine—hot, tangy, and heavy on pungent fresh herbs and mellowing sticky rice—is hard to find in this country. So we count ourselves lucky to have this kitchen, which deftly juggles dishes from both northern Thailand and Laos. Focus on the rice dishes, from a crispy-rice salad with shredded coconut, ham, and plenty of lime to a rice paste fragrant with lemongrass and ginger that you swaddle in lettuce leaves.
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.
