Eat Great Cheap 2013Weekdays, a buffet with such dishes as spiced chickpeas, kofta (meatballs), and barbecue chicken lures lunchtime crowds to this massive Afghan restaurant and banquet hall. But every visit should
include an order of aushak—scallion-stuffed dumplings topped with meat sauce, yogurt, and fresh mint. Arrive early in the evening to score one of the semi-private booths near the entrance. They make for cozy date-night dining.
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.
