About Little Serow
100 Very Best 2014
100 Very Best 2019Chef Johnny Monis’s subterranean Thai joint hasn’t changed much since it started attracting lines in 2011—and that’s a feat. The flavors of the seven-course, family-style menu are just as vibrant, while the service continues to charm. When the heat level crescendos (which, wow, it does), the mind-reading staff whisks in a fresh bouquet of cooling cucumbers, herbs, and sticky rice. Singha beer, served with ice, or a bottle of Normandy cider is also an excellent antidote. Smoky pork ribs remain one of the best culminations of any meal, though the kitchen occasionally turns out new tricks. Look for khao soi—a homey chicken curry with house-made egg noodles—or milk-tea frozen custard. Expensive.
Also great: Nam prik with pork rinds; pig-ear salad; pork cheek with squid; crunchy tofu salad.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
