This folksy cafe, a beacon for Louisiana transplants in need of a beignet fix, is the rare spot that’s as well suited for breakfast (those biscuit-egg sandwiches) as it is for happy hour, when you can pair discounted drinks with satisfying snacks such as deviled eggs and hot nuts. In between, hit the bakery cases for pralines and lemon icebox cake, and the sandwich roster for specialties including a BLT fixed up with Benton’s bacon and oven-cured tomatoes. Also good: Biscuits with pepper jelly; andouille-sausage dog; roast-beef po’ boy.
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.
