Cheap Eats 2013: Sardi’s

Quick reviews of ethnic cuisines you can experience for less than $25 a person, tax and tip included.
Scott Suchman.

One measure of the market penetration of pollo a la brasais that when you say you’re craving chicken, many now think you’re referring to the Peruvian kind—marinated in a mixture that includes
lime juice and achiote, then spit-roasted. We like these operations for their turnover: Countermen are constantly pulling fresh birds and hacking them into glorious, juice-dripping parts.

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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.

Anna Spiegel
Food Editor

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.