Eat Great Cheap 2018Despite the name, breakfast is the best time to hit this
counter-service stand inside Eastern Market. Items on the chalkboard menu
lean toward Southern comfort, and that’s just what they deliver: a nearly
filler-free crabcake arrives with grits and cheddar-laced eggs, while the
appropriately named “brick” sandwich translates to a roll stuffed with
fried potatoes, eggs, and a choice of meats—we like house-made sausage. On
the weekend, the battle for seats is intense, but there’s something worth
fighting for: blueberry buckwheat pancakes, a Saturday specialty. Tuesday
through Friday 7:30 to 11 am, Saturday 8 to noon.
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.
