If you’ve never tried yak, now’s your chance. The lean protein is vividly spiced and grilled at this Nepalese restaurant. Bonus: It’s “the healthiest red meat you can eat,” according to a fact sheet that comes with the menu. Other delights require less of a sell, such as the momo dumplings stuffed with goat and served with nutty tomato sauce. For those willing to stretch their budget, the restaurant serves solid cocktails with spheres of ice. Also good: wild-boar curry; eggplant curry; lamb chops.
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.
