Washingtonian: Today at 11: Chat With Food Critic Ann Limpert
The Danny Lee/Scott Drewno/Angel Barreto Korean place is doing a killer version, available half or whole (obvi you want the whole, for leftovers sake). Drewno and Lee were inspired to create the recipe when they spend a frigid night at a South Korean market which featured a famous fried-chicken stand. They noticed the cooks were using a wet batter, not the dry potato starch that is typical of Korean double-fried legs and wings. They got to experimenting when they returned home, and Barreto freestyled by adding some roast-soybean powder to add some earthiness to the batter. Anyway, the result is—and I don’t use this word lightly—amazing. It’s so insanely crunchy, and stays that way for awhile. What sets it apart just as much as the technique are its final touches: a gochujang glaze that is striped with Alabama-style, kewpie-mayo-based white barbecue sauce, and a shower of furikake. Man, I’m hungry.
The Danny Lee/Scott Drewno/Angel Barreto Korean place is doing a killer version, available half or whole (obvi you want the whole, for leftovers sake). Drewno and Lee were inspired to create the recipe when they spend a frigid night at a South Korean market which featured a famous fried-chicken stand. They noticed the cooks were using a wet batter, not the dry potato starch that is typical of Korean double-fried legs and wings. They got to experimenting when they returned home, and Barreto freestyled by adding some roast-soybean powder to add some earthiness to the batter. Anyway, the result is—and I don’t use this word lightly—amazing. It’s so insanely crunchy, and stays that way for awhile. What sets it apart just as much as the technique are its final touches: a gochujang glaze that is striped with Alabama-style, kewpie-mayo-based white barbecue sauce, and a shower of furikake. Man, I’m hungry.
The Washington Post: Tom Sietsema’s Top 10 restaurants: Anju is No. 9
Think all fermented cabbage tastes the same? Try the kimchi aged 100 days at this youthful Korean gastropub and let’s talk. The powerful nose and distinctive tang alone set it apart from everything younger.
Think all fermented cabbage tastes the same? Try the kimchi aged 100 days at this youthful Korean gastropub and let’s talk. The powerful nose and distinctive tang alone set it apart from everything younger.
LoopNet: DC Korean Gastropub Marries Eclectic and Cozy Decor
Despite a fire that forced longstanding Washington, D.C., Korean eatery, Mandu, to close in 2017, local restaurateur and owner Danny Lee vowed to reopen the family outpost that had occupied the Adams Morgan locale for 11 years. Late last month, Lee made good on this promise with the opening of Anju, a modern Korean gastropub fitted with eclectic decor, lots of greenery, and a variety of dining areas for both formal and casual experiences.
Despite a fire that forced longstanding Washington, D.C., Korean eatery, Mandu, to close in 2017, local restaurateur and owner Danny Lee vowed to reopen the family outpost that had occupied the Adams Morgan locale for 11 years. Late last month, Lee made good on this promise with the opening of Anju, a modern Korean gastropub fitted with eclectic decor, lots of greenery, and a variety of dining areas for both formal and casual experiences.
The Washington Post: How to drink moonshine from around the world in Washington, D.C.
The first stop on our D.C. moonshine world tour is Anju, where customers can drink makgeolli, South Korea’s oldest liquor. Once a preferred beverage for farmers, it was often made at home and served as a hearty welcoming drink for guests. Today it continues to be immensely popular in South Korea and beyond. When drinking makgeolli, turn your face away from those more senior in your group as a sign of respect.
The first stop on our D.C. moonshine world tour is Anju, where customers can drink makgeolli, South Korea’s oldest liquor. Once a preferred beverage for farmers, it was often made at home and served as a hearty welcoming drink for guests. Today it continues to be immensely popular in South Korea and beyond. When drinking makgeolli, turn your face away from those more senior in your group as a sign of respect.
WUSA9: New Korean restaurant Anju opens in Dupont Circle
A new Korean restaurant has opened in the neighborhood. Located at 1805 18th St. NW in Dupont Circle, the new arrival is called Anju.
A new Korean restaurant has opened in the neighborhood. Located at 1805 18th St. NW in Dupont Circle, the new arrival is called Anju.
DCist: First Look: At Dupont’s New Korean Restaurant Anju, House-Fermented Kimchi Is The Star
If the kimchi budget is any indication, Anju, the new Korean restaurant that opened last week in Dupont Circle, is already set to follow in the footsteps of Mandu, its predecessor from the same ownership. Like Mandu, Anju puts its kimchi, fermented in-house, front and center on its menu of Korean dishes.
If the kimchi budget is any indication, Anju, the new Korean restaurant that opened last week in Dupont Circle, is already set to follow in the footsteps of Mandu, its predecessor from the same ownership. Like Mandu, Anju puts its kimchi, fermented in-house, front and center on its menu of Korean dishes.
Washingtonian: Korean Gastropub Anju Opens in Dupont Next Week With Late-Night Eats and Hot-Pot Tasting Tables
One of the biggest restaurant debuts of the summer is almost here: Anju opens for dinner in Dupont Circle on Monday, August 26th. The ambitious Korean restaurant is the first full-service venture from the team behind popular “fine-casual” Chiko and the Lee family, who operated Mandu in the same location for over a decade before a fire gutted the restaurant in 2017. Washingtonian got a first look at the menu (see below), which blends traditional Korean techniques and ingredients with cheffy innovations.
One of the biggest restaurant debuts of the summer is almost here: Anju opens for dinner in Dupont Circle on Monday, August 26th. The ambitious Korean restaurant is the first full-service venture from the team behind popular “fine-casual” Chiko and the Lee family, who operated Mandu in the same location for over a decade before a fire gutted the restaurant in 2017. Washingtonian got a first look at the menu (see below), which blends traditional Korean techniques and ingredients with cheffy innovations.
Eater DC: Inside Anju, the Modern Korean Pub Rising from the Ashes of Dupont’s Mandu
After suffering a devastating fire two years ago, the original Mandu restaurant near Dupont Circle is about to be reborn as Anju, a modern Korean pub from the restaurant group behind Chiko. Mandu chef-owner Danny Lee says the new venue, named after a late-night pop-up series that began in 2013, makes a statement on how far Korean food as come in America.
After suffering a devastating fire two years ago, the original Mandu restaurant near Dupont Circle is about to be reborn as Anju, a modern Korean pub from the restaurant group behind Chiko. Mandu chef-owner Danny Lee says the new venue, named after a late-night pop-up series that began in 2013, makes a statement on how far Korean food as come in America.
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