It used to be that if you wanted to eat at a Korean barbecue restaurant, you had to go to the suburbs. But that has changed in the last five years with places like Gogi Yogi in Shaw. iron age In Columbia Heights. It’s now one of the area’s best tabletop grill restaurants. Ingle Korean SteakhouseIt expands from Tysons to 14th Street.

Since opening in 2022 Ingle Korean Steak It has become a standout on the Korean barbecue scene with its high-end vibe. American wagyu cuts are served in blankets of dry ice, and the dining room has a clean, modern look with marble tabletops and walnut accents. You can expect a similar experience when the restaurant moves to the old Nama Ko (1926 14th Street, Northwest) in the fall of 2025.

James Jang, who previously ran Japanese rice bowl restaurant Donburi, said Ingle’s D.C. version will focus on prix-fixe menus, continuing to source high-quality cuts from dedicated American wagyu farms. The Virginia menu, helmed by chef Jae Youn, currently includes entrees like ice-chilled oysters, cod, garlic toast and Korean steak tartare. There’s also meat fried rice, spicy seafood noodle soup, and other soups and stews. In D.C., Jang and Youn plan to add more small plates showcasing beef.

The new restaurant will focus more on the bar. In D.C., they will be able to import a wider range of Korean spirits that they cannot get through Virginia’s government-run alcohol distribution system. The venue will have a similar modern aesthetic, but with a slightly darker, moodier vibe and feature lots of Korean artwork.

The upscale Korean dining scene in DC is also getting stronger with a few additions. Celebrity chef Edward Lee will open on Friday, November 1 Shiite– A modern Korean tasting menu restaurant with high environmental goals in Union Market. Meanwhile, a Seoul-based restaurant group is planning to make its U.S. debut with a restaurant. fine dining venue In the old Duck Duck Goose space in Dupont Circle.

Food Editor

Jessica Sidman covers the people and trends behind DC’s food and drink scene. Before joining Washingtonian In July 2016, she was the Food Editor and Young & Hungry columnist for the Washington City Paper. He is a Colorado native and graduate of the University of Pennsylvania.