The District

Washington Post: Get the Three Little Pigs: Pulled pork, slices of Virginia ham and house-cured bacon on a bun. En savoir plus .

Washington Post: Too many options? Get The Beirut: Steak, hummus, brined veggies, tomatoes and fresh herbs combine for a tangy, earthy flavor you won’t find anywhere else in the city. En savoir plus .

Washington Post: Get The Admorghese: If the Mediterranean Diet is really good for reducing the risk of cardiovascular disease, this olive oil-drenched beauty of an Italian sub is bona fide health food. En savoir plus .

Washington Post: Get the Muff-a-lotta: Chef David Guas’s fairly traditional take on a classic muffuletta sandwich, with mortadella, salami, provolone and house-made olive salad. En savoir plus .

Washington Post: Get The Grandwich: The ripe avocado, spicy brown mustard, sprouts and tomato on warm, toasted multigrain bread is so earthy and decadent-tasting, but it’s vegan. En savoir plus .

Washington Post: Insider tip: Get the tempeh sandwich. It's crunchy, sweet and peppery, the tempeh sandwich, layered with roasted red pepper, arugula and smoky tempeh (a fermented, firm protein derived from soy). En savoir plus .

Washington Post: Get The Manhattan: This is the most-ordered sandwich our reviewer's 28-plus years as a Washingtonian. The roast beef-spinach-cheddar-bacon combination is something bordering on comfort food. En savoir plus .

Washington Post: Get The Roma. Sometimes you just want Italian cold cuts without any fancy garnishes, toppings or accoutrements. The Roma is your sandwich. En savoir plus .

Washington Post: Get the brisket. “The pastrami’s flesh is dark and has a distinctive dark black line of crust around it that none of the other pastramis here do.” En savoir plus .

Washington Post: Get the “G” Man: A heaping pile of ham, salami, mortadella and pepperoni with provolone and fontina on either a soft or hard roll. En savoir plus .

Washington Post: Get the fried whiting. Perfection is huge fish fillets haphazardly tossed between slices of white bread and doused in hot sauce. En savoir plus .

Washington Post: Come for the beer, stay for the burgers. The kitchen uses pure Hereford beef and the naturally beefy flavor needs no adornment other than what it comes with: lettuce, tomato and a sesame-seed bun. En savoir plus .

Washington Post: Burgers with "mojo sauce" and sweet potato fries are worth the wait. Also try the Greek, a lamb burger with tzatziki sauce and feta. En savoir plus .

Washington Post: Order the spicy crispy tofu. The tender puffs of silken tofu are lightly battered, fried and flecked with lemongrass. En savoir plus .

Washington Post: Get the lambs & clams. Chef Dylan Fultineer pairs Olde Salt Middleneck clams with sauteed, grass-fed lamb for this stick-to-your-ribs stew. En savoir plus .

Washington Post: Get Chicken. Fried chicken starter is marinated w/ cayenne + egg yolk, rolled rice flour, then twice-fried to a crackle. For the main: Juicy roast chicken splayed on pool of Fresno chili vinaigrette. En savoir plus .

Washington Post: Did you know the movie 'The Butler' was based on a story by Washington Post reporter Wil Haygood? The real Cecil Gaines is Eugene Allen. He served 34 years for eight presidents in the White House. En savoir plus .