Cheap Eats 2018: Taste of Lebanon


We could live on bread alone at this Lebanese dining room, whether the hot-from-the-oven pita; the spinach, cheese, and meat pies; or the Palestinian-style msakhan, cylinders of dough filled with sumac-scented chicken. Kebabs and koftas are winning, too, whether heaped on rice platters or tucked into wraps.
Also good: Mezze platter; beef shawarma; ground-lamb-and-beef kebabs; pistachio baklava.

Ann Limpert
Executive Food Editor/Critic

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.

Food Editor

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
Food Editor

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.