Five favorite affordable dining options in D.C., Maryland and Virginia include Ethiopian, Nicaraguan and Vietnamese food.
My response to restaurant prices going up, up and away is not to eat out less, but to vary my diet with bargains. They still exist; you just have to keep your eyes open. Some recent sleuthing netted a multicourse steak dinner for less than $40 — in Washington, no less; a Nicaraguan spread that could have beenmeals for $20; and a jaunt to Vietnam via a filling bowl of pho for about the cost of a movie ticket.
Remember, this is temporary. Swiss comfort food will return once the weather cools. The Swiss flag out front all but promises that.My server seems disappointed I don’t want to take home my unfinished lunch. “Seriously?” she asks. I look at the spread of awaze tibs and kitfo and reconsider. The meal at the year-old Ethiopian outpost was very good, after all, and if I don’t dispatch it, I know eager takers at home.
I swoon over the kitfo here. Not the traditional version, made with raw minced meat, but a superior vegetarian dish using diced mushrooms, jalapeños and mitmita, an orange-red spice blend that includes bird’s eye chile peppers and cardamom for bold effect. “Do you need a fork, or do you eat with your hands?” the chef asked this anonymous patron on a first visit.
Every branch of the brand looks a little different from the pack. The Gaithersburg location stands out for its broad windows, red walls painted with birds and clouds, and what serves as a family photo album in the entry: framed pictures of Chang and kin through the years.This might be the only restaurant of my acquaintance where I’ve spent the same amount of time waiting to get in as I have consuming the main attraction.
Like wine in the glass, pho changes flavor in the bowl over time. The last spoonfuls of soup are always more complex than the first. Which reminds me to remind you: It’s okay to tilt the bowl back to catch every last drop., delivers. My eyes pop when my carne asada is dropped off. Flanking the grill-crisped beef are nubby rafts of warm fried cheese, tangy slaw, rice and beans, and curvy fingers of fried plantains. The only thing missing at my table is someone with whom to tackle the bounty.
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