Eat Great Cheap 2015It’s tempting to tear through the Japanese rice bowls at these spots—they’re that tasty. But slow down and you’ll marvel at the elements inside: the sticky short-grain rice, the beautifully fried meats (go for soy-sauce-marinated chicken or thin slabs of pork), and either of the two sauces—the sweetdonburi glaze or the addictive curry. Also good: Fried shrimp; salmon sashimi; bowl with thinly sliced rib eye; eel bowl.
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.
