More good news on the Union Market front: We received word that TaKorean is officially setting up shop this Saturday. The Korean-influenced taco truck—one of the first in the DC street vendor revolution that started more than two years ago—has finally found a permanent branch as a vendor in the newly opened Edens project.
The brick-and-mortar operation will be open Friday through Sunday 11 to 8, and will dish up the same fare that’s attracted long lines at the truck: bulgogi beef, chili-marinated chicken, and caramelized tofu tacos, each tucked into a warm corn tortilla and topped with a mix of cilantro, crema, sesame seeds, and a drizzle of Sriracha. Also be on the lookout for specials such as the slow-cooked pork taco, which occasionally makes an appearance on the food truck’s menu. Farragut Friday fans, not to fear: The mobile version is still on the streets.
TaKorean is just one of the many fun food happenings at the market on weekends. Spots like Rappahanock Oyster Company are already up, running, and drawing big crowds, and there are plenty of pop-ups in spaces that still aren’t 100 percent complete, such as a station helmed by Gina Chersevani and Nate Anda with sodas and sandwiches. Also this Saturday: a first-ever traveling farmstand by FreshFarm Markets with produce from Spring Valley Farm and Toigo Orchards. So plan on chasing your “tako” with a juicy fall apple.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
