100 Very Best 2016
Eat Great Cheap 2017Scallion pancakes, puffed as big as Mylar balloons, sail through these restaurants run by the star Chinese chef Peter Chang. Take your cue from the other tables and order one—for the dough, dotted with bubbles, but also for the terrific curry dip that comes alongside. The rest of the menu channels flavors from Szechuan province and Chang’s home region of Hubei—including numbing stone-pot dishes and dry-fried eggplant showered in chilies. Also good: Cilantro fish rolls; Grandma’s Noodle; Szechuan Kung Pao chicken; mapo tofu.
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.
