About Silver Diner - Greenbelt
Multiple locations; silverdiner.com
The eggs come from Lancaster County, the beef is hormone-free,
and breads are made by an artisanal baker. That sounds like a description
of a chef-driven bistro, but this chain has joined the local movement in
an effort to align itself with healthier eating. The result? Dishes that
are lighter and fresher. The spinach-and-feta omelet is a keeper. When
they’re in season, we favor the nicely fried soft-shell crabs from
Crisfield, Maryland. The pomegranate/wheat-germ/yogurt smoothie sounds—and
tastes—like it was swiped from a tony juice bar. Hours vary by
location.
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.
