"An iconic U Street institution since 1958, best known for its griddled pork‑and‑beef half‑smoke served on a steamed bun with mustard, onions, and a secret‑recipe chili. The original counter, booths, and stools remain and the menu has stayed largely unchanged; the restaurant has deep community roots—staying open during the 1968 riots—and has hosted many notable visitors. For a richer sense of its history, visit on a Saturday morning when the resident historian holds informal “office hours.”" - Natalie Beauregard