Nice Folks at CF Folks' -- It's just a carryout with a couple of tables and a counter, but the specials (especially) and the sandwiches at CF Folks' on 1225 19th St. NW are above the carryout usual. They say the mayonnaise is homemade (it does wonders for the egg salad), and there's real chicken in the chicken salad. The crab remoulade-and-croissant sandwich is pleasant and generous, the antipasto is colorful with chunks of meats and red tomatoes, turkey and roast beef on rye is mounded with thick layers of meat. The staff is equally appealing: the good-humored chef (formerly sous chef at L'Enfant Plaza Hotel), the concerned waitress ("Too much salt in the crab?") and the cashier, who decorated the place in his latest theme: penguins ("It used to be girls").

The New American Way--The American Caf,e has now staked a claim on 5252 Wisconsin Ave. NW. This fourth and latest American Caf,e is part of the company's plan to open six restaurants in the Washington-Baltimore area by 1985, then gradually to expand to other East Coast cities and with the eventual goal of operating 96 restaurants in 26 cities by the 1990s. During fiscal year 1982, the company recorded sales of $7.7 million. That's a lot of croissants.

The Old American Way--McDonald's is at it again, too, this time with McRib, a barbecue sandwich that the company describes as "manufactured from selected pork cuts, ground and blended and formed into frozen ribbed patties served with pickles, onions and barbecue sauce." The sandwich is being test-marketed in 2,300 stores throughout the country. No tests are going on around here, but we tried the $1.25 McRib in North Carolina and found it a sort of a pork equivalent of a Big Mac. Now, we're waiting for McCroissants.