100 Very Best 2019
Eat Great Cheap 2016This mod cafe specializes in the mouth-numbing, vinegar-stoked snacks and noodle dishes of China’s Shanxi province. House-made cold-skin noodles tossed with peanuts, cilantro, cucumber, and chilies are wonderfully tangy, while a bowl of springy noodles strewn with potatoes and nubs of crisp-skinned pork may be our new favorite comfort food. Save room for the Shanxi take on a burger, with a house-made bun and a choice of fillings. We love the Lanzhou version, laden with a fried egg. Inexpensive.
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.
