100 Very Best 2015Anthony Bourdain’s hangover cure of choice might be leftover
Chinese food, a Coke, and a joint. Ours is a robust Bloody Mary and an
order of bull’s-eye toast—fat slices of “Texas toast” with a poached egg
in the hollowed-out middle (even better doused in hot sauce). The rest of
the menu is a carb-lover’s heaven—oversize pancakes, buttermilk biscuits
with melty butter and jam, and crisp skillet potatoes—served at a
leisurely pace. There’s only one way to follow up a meal like this: a nap.
Saturday and Sunday 11 to 4.
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.
