Eat Great Cheap 2017Focus on the menu under the glass tabletop and the handwritten signs on the wall—that’s where you’ll find Peking duck, crunchy “kingdom” pork chops, and Hong Kong shrimp blitzed with green pep-per. We like to kick things off with a round of pork dumplings wrapped in house-made dough. Also good: Fish with chive flower, lotus root, and black-bean sauce; Kung Pao chicken; mapotofu; tofu eggplant.
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.
