100 Very Best 2017In the almost two years that Sally’s has occupied a bright subway-tiled storefront, the restaurant has expanded with an upstairs dining room and balcony patio—and the food has grown up. Chef/co-owner Sam Adkins’s small plates are more generous, and you can tell the kitchen is having a blast with the daily changing menu. We love his playful salads and vegetables—try the fried squash blossoms with fermented-turnip tartar sauce—and we make a point to stop by on Wednesdays for the succulent fried-chicken dinner. The drink selection is short but smart and the laid-back vibe as awesome on a frigid winter’s weeknight as on a summer Saturday under the stars. Moderate.
Also great: Beet salad with trout roe; confit-chicken-leg rillettes; grilled bistro steak with ramp butter; buttermilk pie.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
