Eat Great Cheap 2013Consistency can be a restaurant’s greatest strength—and challenge, especially with a menu of 90-plus dishes. Kudos to this Thai star, which has burned bright for 20 years. Yum salads are thrilling balancing acts—try curls of squid with lime, herbs, cashews, and dried shrimp—while house specials such as charcoal-grilled pork with chili-lime sauce are worth exploration. The airtight list yields terrific ubiquities like drunken noodles, too. Also good: Chive dumplings; catfish with red curry; watercress salad.
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.
