Eat Great Cheap 2018Nathan Anda sources humanely raised animals and crafts clever charcuterie across most of the Neighborhood Restaurant Group eateries. At these butcher shops, his meat mastery is on display in sandwich form. The piggiest of pleasures is the “porkstrami” with thin layers of pastrami-style pork sirloin, bacon-braised kraut, and extra jus soaking into the baguette. It’s best complemented with a side of aged-beef-fat fries, heavy on the garlic and rosemary. Also good: Hot Wag-yu pastrami; Italian sub; tigelle breakfast sandwiches.
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.
