Eat Great Cheap 2013What these cash-only northern-style dim sum parlors lack in atmosphere they make up for in versatility—la carte dim sum is served every day—and consistency. The north of China is sustained by starch, so load up on dan-dan noodles and dumplings, such as wontons in chili oil; on weekends, a crunchy sesame bread with scrambled egg should be the center of any order.
See all of our 2013 Cheap Eats picks.
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.
