If you’re new to Uyghur food, order up some “big plate chicken,” one of the star dishes here. The immense platter of chewy, hand-pulled noodles topped with warmly spiced gravy and hunks of bone-in chicken, potato, and peppers is a fusion of Chinese and Middle Eastern influences. (Uyghurs are a Muslim minority of Turkic descent in western China.) Bring a sizable group—this dish is the first of many worth exploring. Also good: Samsa (minced-beef pastries); cumin lamb kebabs;manta (dumplings); laghman (noodles with beef and vegetables).
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.
