The chef
Chef and owner
Mikki started cooking in a church kitchen, feeding two hundred people on a budget that should not have stretched to eighty. That is still the thing the kitchen is best at: making a lot of food taste like it was made for one table.
Twenty years later the operation runs out of a proper kitchen and the church hall has become ballrooms, back yards and dining rooms across the DMV. The approach has not moved. Buy well, cook it properly, send it out hot, and tell people the truth about what is in it.
If I would not put it in front of my own family, it does not leave the pass.
Known for
Served Thursday through Sunday, from 5pm.
Trays and platters. Priced to feed 10 to 12 unless it says otherwise.