News & Politics

A Dash of Ash Oil: Toki Underground’s Toki Hakata Classic Ramen

Chef/owner Erik Bruner-Yang explains what goes into an order.

Hover over a number for details.


function handleSliderChange(e, ui) { var maxScroll = $("#bar-scroll").attr("scrollWidth") - $("#bar-scroll").width(); $("#bar-scroll").animate({scrollLeft: ui.value * (maxScroll / 100) }, 1000); }

function handleSliderSlide(e, ui)
{
var maxScroll = $("#bar-scroll").attr("scrollWidth") -
$("#bar-scroll").width();
$("#bar-scroll").attr({scrollLeft: ui.value * (maxScroll / 100) });
}

1

2

3

4

5

6

7

8

9

// initialize tooltip $("#bar-scroll a[title]").tooltip({

// tweak the position offset: [10, 2],

// use the "slide" effect effect: 'slide'

// add dynamic plugin with optional configuration for bottom edge }).dynamic({ bottom: { direction: 'down', bounce: true } });



Ann Limpert
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 Logan Circle.

SIGN UP
We engage readers directly in their mailboxes with topics like Health, Things to Do, Best Brunches, Design & Shopping, and Real Estate. Get the latest from our editors today.
Get The Best Of Washingtonian In Your Inbox!