Some of our favorite burgers can be found at this mod cafe devoted to Shaanxi-style snacks and noodles. House-made rice-flour buns hold morsels of cumin-scented lamb, red-onion-studded pork, and five other fillings, and we’d be happy downing them all. Chili-flecked pea-nuts and skewers of grilled bean curd make a fitting prelude. Also good: skewers of lamb, pork, chicken, and beef; sesame dumplings; knife-cut noodles; cold skin noodles with vinegar and peanuts.
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.
