About Kogiya
Late-night revelers routinely descend on the metal, grill-outfitted tables here for ample panchan, beer, and medleys of grilled meat. Go beyond barbecue with our favorite local rendition of rice cakes in gooey, garlic-laced chili sauce—a street-food staple in Korea. And if you can’t find chopsticks or a spoon, look under the tabletop, where cleverly placed drawers neatly stow utensils and napkins.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
