It’s Saturday night and the string-lit patio and the oxblood-red dining room are bumping. Start with a mojito and a round of garlicky shrimp perched on wedges of avocado. Then move on to robust plates of picadillo, a hash of ground beef, olives, and potatoes, or lechón, fork-tender roast pork. Sides such as tostones and black beans and rice are every bit as worthy as the mains. Also good: Mama’s special dumpling; green-onion pancake; Beijing soy-sauce noodles.
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.
