KOREAN BBQ 🤤
The DC area’s Korean barbecue scene has expanded greatly in recent years. It’s no longer all pork belly and beef ribs, K-Pop, and soju . Now, you can also find dry-aging programs, chic upscale dining rooms, and sophisticated cocktail and wine lists. Here are some of our favorite spots, new and old, to gather a group around a tabletop grill.This luxe entrant to the scene prides itself on its dry- and wet-aging program. Instead of K-Pop, jazzy piano tunes play in the background.
A selection of daily cuts from Virginia Angus beef on the prix-fixe menu at Ingle Korean Steakhouse. Photograph by Jessica Sidman.An enormous hanging dry-aged beef rib enclosed in glass greets diners at the entrance of this recent Tysons Corner addition from the founder of Japanese rice bowl restaurant Donburi. From there, enter a bright, chic dining room with marbled quartz tables, lofty ceilings, and wood accents.
Housemade dipping sauces, including orange-chili and soy-garlic, are particularly excellent. While the restaurant doesn’t take reservations, it’s always a good idea to call in advance to get on the waitlist. Bonus: Kogiya now offers take-home barbecue kits, including butane burners, grilltops, and tongs.There’s almost always a wait for this buzzy grill spot.
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