Eat Great Cheap 2013Ramen is hot these days, but for a long time Ren’s was the only game in town. The bare-bones dining room puts out traditional noodle soups—no kimchee or Swiss-chard versions here—that are soothing and satisfying. The ramen, with robust pork broths, can be had with soy sauce, salt, or—our favorite—miso. Accoutrements such as roast pork and bean sprouts are standard; we like to add a softly boiled egg, too.
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.
