100 Very Best Restaurants 2015: No. 45 Cashion’s Eat Place

Loukamades Dessert. Photograph by Scott Suchman.

One of the biggest pitfalls of taking the small-plates route is the “dishes will come out as they’re ready” system. (Translation: Your plate-juggling dinner will be about as stress-free as Target on Christmas Eve.)

So we were skeptical when we heard that this Adams Morgan institution—which is approaching its 20th anniversary—had decided to shrink its dishes. Turns out the trepidation was unfounded: Your server will ask how you want your food to come out, then oblige. Even better, John Manolatos’s cooking is as good as ever. He’ll serve up a Super Bowl-worthy Texas chili one minute, a fluffy salt-cod brandade the next. His menu, which also leans Greek and Italian and features a strapping burger, might lead to a strange trip of a meal, but it’ll be satisfying at most every turn.

Don’t miss:

  • Tzatziki
  • Carrots with honey and feta
  • Braised cabbage with bacon
  • Butter-lettuce salad with trumpet mushrooms
  • Asian-pear clafoutis
  • Loukamades (Greek doughnuts)

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
Food Editor

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.