Eamonn's   Cathal Armstrong's Fish Chips. Eamonn named after the Dublin born Chef Armstrong son, is a traditional chipper, in that you order at the counter and grab a seat, and wait for your name to be called with your order. The wait can be a long one, since everything is served fresh and there are only 30 seats, including the counter with stools. The menu is squalled on a chalk board that hangs over the cashier counter. You have your basic cod in two sizes and fried Ray. They offer a few choices for sides that includes two sizes of bachelor baked beans, onion rings, coleslaw, and peas. They throw in one homemade sauce, and you have a choice of seven, such as traditional tarter sauce, Rose (ketchup and mayo), Kitty O (capers and kalamata olives), Chesapeake, Hot Chili, Fronch, and Curry. It's not fancy; your fish and chips comes in a paper bag but you will swear that the fish is the freshest that you've ever tasted. The cod is perfectly cooked, moist, flaky, and the batter is light and is almost crunchy. (728 King St., Alexandria, VA)

Etete, U Street's Ethiopian neighborhood Gem. I've been here once with my husband and we thought it was an experience of a lifetime. Not everyday do you eat with your hands using Injera (bread) to sop up your food to your mouth. My favorites: the Sambosa (Beef or Lentil: Triangular shaped pastry crust filled with fried beef, green, pepper, jalapeno, onion); the Yefem Tibs (Etete Special) described on the menu as charcoal broiled sliced prime tender beef marinated in white wine and rosemary, with a touch of garlic and black pepper. (1942 9th St., NW)

Gom Ba Woo, authentic Korean food in Annandale. Gom Ba Woo has which name means, "Bear" has made Washingtonian's 100 Very Best Restaurant List in 2007 and continues to make Washingtonian's Cheap Eats list every year. They offer the best Jin Mandoo (steamed dumplings) in the area. The steamed dumplings portion is large   enough for at least three people. The Galbitang or the Beef rib soup is one of most commonly found soups in Korean cuisine and served at many traditional Korean ceremonies and celebrations. The Galbitang has tender meat, cut in cubes, some still hanging off the bone. It is so tender you can cut it with a spoon. The soup also has fresh daikon, long green onions, drizzled egg, and chewy rice noodles. It's a bargain as long as you go and split appetizers with others. Main entrees alone will fill you up on the cheap.