Eat Great Cheap 2017Joe Neuman’s barbecue outfit has grown in the few years since the for-mer teacher traded books for brisket—he now serves his wood-smoked meats in a stall at Union Market, inside Solly’s tavern, and in a food truck. The crown jewel of Neuman’s repertoire is his moist pulled pork, which you can adorn with house-made pickles and sauces. Also good: Fried-chicken sandwich (Solly’s only); smoked chicken.
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.
