100 Very Best 2018
100 Very Best 2019A color-saturated Shaw dining room is the backdrop for a young crowd that tends to dine late. They come for whimsical cocktails (some spiked with medicinal Chinese herbs), Hong Kong–style street food, and a party-that-never-stops vibe. Cheung fun, springy rice-noodle rolls filled with shrimp and flowering chives, are pop-in-the-mouth addictive. Fried rice poses a dilemma: Salted fish and prawns or chicken and Chinese sausage? Make it easy and order both. Round out the meal with a platter of barbecue meats—crisped pork belly, glossy soy-sauce chicken, and savory roast pork. 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.
