“I cook what I like to eat” has become a refrain with chefs—and that can often translate to a muddled menu. But at Aphra and Sam Adkins’s bright kitchen, the eclecticism works. It helps that the lineup is concise and uniformly strong, whether you’re starting with a superb bourbon/pear-shrub cocktail and Peruvian potatoes with blue-cheese dip, sharing a tangy green-tomato salad with bacon vinaigrette and dill, or digging into a mole-drenched chicken thigh. Say yes to a homey wedge of oven-warm bread and butter—or go for brunch, when other fresh-baked indulgences abound. Moderate.
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.
