The Korean gastropub in Dupont from the group that owns Chiko and Mandu has a breakfast sandwich on its brunch menu. O Bread bakery in Annandale supplies the toasty milk bread slices filled with rolled omelet, maple pork belly, Spam, cheddar, and mayo. Order takeout here or delivery through Caviar.
Read MoreThe pandemic has totally upended the hospitality industry, but the show went on for Washington’s big restaurant awards. The Restaurant Association Metropolitan Washington’s hosted its annual RAMMY Awards gala Sunday night, after initially postponing the spring ceremony.
Read MoreAs restaurants grapple with an uncertain number of diners and limited capacity, even casual spots are offering prepaid, prix-fixe menus. Take modern Korean restaurant Anju, which opens its Dupont Circle patio on Wednesday with four tables and 12 properly distanced seats. (Customers can sit inside only during inclement weather.) Chef/co-owner Danny Lee and his team created a four-course dinner menu for $60, served in two-hour time slots. (A la carte is still offered for takeout and delivery.)
Read MoreWashingtonians won’t need to drive into Annandale on the weekends for Korean baked goods: Adams Morgan’s acclaimed restaurant Anju just launched brunch with a selection of pastries like green tea soboro and milk cream bread.
Read MoreD.C. has seen an influx of Asian cuisines in recent years with Lao, Filipino, Malaysian, and Burmese spots opening across the city. But somewhat paradoxically, one of the region’s largest Asian communities’ cuisines has yet to make major headway within city limits. Most of the area’s Korean cooking still requires a trip out to the suburbs, but Chef Danny Lee of Mandu, CHIKO, and Anju has been on a steady mission to introduce new aspects of Korean food to Washingtonians. He did that with bar snacks at his latest venture, Anju. Now he and his Anju team are turning their attention to Korean pastry by launching a collaboration with Annandale-based bakery O Bread.
Whether you’re at home and working to stretch your cooking into as many meals as possible or trying to make the most of your takeout dinners (me and me!), leftovers are a huge timesaver. They can also be tasty and possibly even more interesting than the original dish.
Read MoreHow do you turn instant ramen—which has long been the ultimate budget-food cliche (c’mon, did you really survive on it for all four years of college?)—into something more memorable than just a sodium bomb with some curly noodles? Not only is it possible, it’s pretty easy.
Read MoreAnju Executive Chef Angel Barreto started practicing Buddhism two years ago after he got out of a long relationship and was looking for greater balance in his life. “My parents were Christian and that worked for them,” he says. “Christianity never really worked for me. So, I went to a lot of local Buddhist temples in the area.”
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