Eat Great Cheap 2016 Best for Carryout |
 Vegetarian-Friendly |
 Extra-Cheap |
 No Alcohol |
The same principle that under-lies all the best barbecue places and pizzerias underlies this tiny shop. It specializes in baked potatoes. Yep, a side dish—ordinarily. The wisdom of this venture is to know that, done right—from sourcing the highest-quality, most mineral varieties to cooking them at just the right temperature and for just the right time—a baked potato is a beautiful, satisfying thing. The simple option—a hot, sliced spud topped with cheddar and butter—is divine, but so are any of the more tricked-out varieties, including one that looks on paper to be disastrous (onions, mango, lime, and garlic butter) but is among the best fast-food plates we’ve ever eaten.
Also good: Jamaican hot sauce with cheddar, greens, and roasted onions; spinach, feta, and roasted garlic; Cuban chicken; Texas salsa with cheddar.
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.
