Kimchee quesadillas? It sounds like bad fusion, but owners Jae and Kristine Lee are proving skeptics wrong—among them, the old guard of Annandale’s Koreatown. Panchan, the lip-smacking snacks that precede a Korean meal, are nowhere to be found in this bistro; trendy small plates take their place. That can mean a braised short rib with carrots, chestnuts, and pearl onions or pieces of free-range, cooked-to-order chicken dusted with red pepper and fried to a crisp. As for those kimchee quesadillas? A seamless, inevitable marriage. Just like this unexpected newcomer.
Don’t miss: Kimchee chili; Korean tacos; house-made mandu (Korean dumplings), veggie or meat.
For a full review of DaMoim, click here.
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.
