About A Taste of Burma
Squished between Bangladesh, China, and Thailand, Burma takes culinary cues from each of its neighbors. That’s why samosas, hot-and-sour lemongrass soup, and green-curry tofu all show up on the menu here. Fresh ingredients and crisp, clean flavors —even in simple stewed dishes—mean you can order freely and expect excellence, but don’t skip the lime-laced fermented-tea-leaf salad.
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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.
