Eat Great Cheap 2015There’s a tiki-bar vibe—and mai tais on the menu—at this frond-filled dining room, sister to the fancier Duangrat’s down the block. Start with a round of dumplings, whether the robustly sauced shrimp-and-pork or a more offbeat version made from lychee. The star dish is a silky red curry blanketing slices of roast pork—in itself reason to come. Slabs of fried cod tossed in chili sauce are a close runner-up.
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.
