The District

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

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. Read more.

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. Read more.

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. Read more.

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. Read more.

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). Read more.

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. Read more.

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

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.” Read more.

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. Read more.

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

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. Read more.

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. Read more.

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

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. Read more.

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. Read more.

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. Read more.