Cheap Eats 2013: Full Key

Quick reviews of ethnic cuisines you can experience for less than $25 a person, tax and tip included.
Cheap Eats 2013: Full Key
Photograph by Scott Suchman.

The reason to come to this Cantonese standard-bearer is for the shrimp-dumpling soup, a dish that has never wavered in quality. The pepper-sparked broth full of tightly packaged dumplings is hardly a showstopper, yet few dishes are as happy-making. Which also describes the restaurant, a cramped space that redeems dishes you might have given up on elsewhere, such as the stellar beef with black pepper.

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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.