The 6 Best Meals to Share Around DC

Yona’s sake-and-white-soy-brined fried-chicken meal is available on Sundays. Photo by Scott Suchman

Dish: Peruvian chicken ($19.75) with three large sides at El Pollo Rico (Wheaton, 301-942-4419; Gaithersburg, 301-977-7760; Arlington, 703-522-3220; Woodbridge, 703-590-3160).

Serves: 4.

Cost per person: $4.93.

Dish: Braised pork leg ($14.95) with pickled lettuce and spicy vinegar sauce at Sabai Sabai Simply Thai (19847-M Century Blvd., Germantown; 301-528-1400).

Serves: 3.

Cost per person: $4.98.

Dish: Chili-braised short ribs ($32) with apple salad, kohlrabi, and Filipino-style bread at Provision 14 (2100 14th St., NW; 202-827-4530).

Serves: 3.

Cost per person: $10.66.

Dish: Slow-roasted pork shoulder ($32) with Parker House buns, slaw, ranch dressing, and hot sauce at Bar Pilar (1833 14th St., NW; 202-265-1751).

Serves: 3.

Cost per person: $10.66.

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

Or, see all of our newsletters. By signing up, you agree to our terms.

Dish: Peking duck ($43) with pancakes, hoisin sauce, and spring onions at Peking Gourmet Inn (6029 Leesburg Pike, Falls Church; 703-671-8088).

Serves: 4.

Cost per person: $10.75.

Dish: Fried-chicken dinner ($48)—one chili-glazed, fried whole chicken; buttermilk dressing; kimchee; and cheesy biscuits—at Yona (4000 Wilson Blvd., Arlington; 703-465-1100).

Serves: 4.

Cost per person: $12.


See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

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.

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.