Published in Washingtonian Magazine
By Ann Limpert & Kate Nerenberg
The tiny sandwich shop Earl’s feels like a small-town lunch counter. You don’t come here to eat delicately: Fried-egg breakfast sandwiches, pork sandwiches piled with French fries, and buttery roast-beef-and-cheddar melts with horseradish mayo are the standouts.
The full Washingtonian article can be read here »
