100 Very Best 2015Green Pig Bistro delivers comfort foods you crave and others you never realized you were missing. Gooey smoked-Gouda mac and cheese or a burger with bacon folded into its extra-meaty patty far surpasses versions at the average neighborhood joints. Still, it’s not all familiar. Owner Scot Harlan and executive chef Pierre Saussy include Thai, Latin, and French flavors in generous “snacks,” such as a pork tostada or thick-cut toast smothered in mushroom-bacon-and-snail gravy. The latter isn’t much to look at, but it’s the kind of dish you’ll dream about on a chilly night. Moderate.
Also great: “Buffalo” ribs with blue-cheese dressing; salmon in green-curry broth; Key-lime pie.
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.
