Eat Great Cheap 2018It’s a cash-only strip-mall joint with a packed parking lot, but that’s where the complaints end. Take a seat in the rustic-cool dining room and you’ll be given a cup of cucumber-scented water. Then peruse the menu of house-made noodles, which range from mellow (a toss of sesame paste and scallions) to singeing (destination-worthy Yibin noodles, with chili oil, ginger, and peanuts). Don’t bypass the condiments—pots of brown-rice vinegar amp up bowls nicely. Also good: Cold black fungus; hot-and-sour rice noodles; Chongqing small noodles.
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.
