Eat Great Cheap 2018Sure, Bad Saint draws hours-long lines for its elevated Filipino fare, but for homestyle renditions, we haven’t found anything better than Raymond Domingo’s snug strip-mall restaurant. We’d come for the sisig alone—the hash-like mix of pork belly, onions, and chicken liver arrives sizzling on a platter. A daily buffet is good for sampling but doesn’t include some of the star dishes—specifically, crisp pata with vinegar sauce. The whole pork leg has been braised until fork-tender and deep-fried until crackling. Also good: Pork barbecue skewers; stuffed squid; mixed pancit (noodles); chicken adobo; fried banana with taro ice cream.
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.
