Eat Great Cheap 2016 Good Drinks |
 Best for Carryout |
 Good for Vegetarians |
Eating local and eating cheap rarely go hand in hand, which is why environmental lawyer turned grocer Danielle Vogel keeps prices modest for the prepared foods at her two markets. (“You can’t spread the word if no one walks in the door.”) Start at the bar, where craft drafts are always $4 and can be paired with superb sourdough-crust pizzas (Dupont location only) or ultra-gooey grilled cheeses and shared around tables inside and out. The health-minded will do well with seasonal salads—pick a heaping plate of four for $10—and Pennsylvania chickens, roasted over potatoes to catch the delicious drippings. The market acts as a showcase for other local purveyors, so look for guest stars such as Bullfrog Bagels sandwiches on weekend mornings.
Also good: No. 7 pizza (with salami, mushrooms, and Gordy’s pickled jalapeños); smoked-salmon sandwich with dill-chèvre spread; mushroom Reuben; cheesepupusas; Lolla Rossa lettuce/chicken salad; kale salad with pepitas.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
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.
