Chicken
Amid the exotic fare on this Indonesian menu—belinjo nut crackers and the shrimp chips known as krupuk—you almost feel guilty going for something as plain as fried chicken. Suppress those feelings. The Bogor-style fried chicken ($10) is one of the menu’s best dishes. An order of acar kuning, or Indonesian pickles, provides a tangy counterpoint to the bird’s sweet, slightly crunchy skin.
Executive Food Editor/Critic
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.
