100 Very Best Restaurant 2016: Maketto


Photograph by Scott Suchman

About Maketto


Erik Bruner-Yang’s indoor/outdoor space functions as a skate-culture-obsessed shop (hawking $184 hoodies and Brooklyn-made graffiti pens), a coffee bar, and a restaurant, where the tangy, spicy flavors of Cambodia and Taiwan are on full blast. It’s hard to turn down the insta-classics that have always been on the menu—fried chicken with fish-sauce caramel, pork buns—but the menu keeps evolving. Our latest obsession? Gruyère dumplings over zesty braised beef that has the texture of a great chili. For dessert (or breakfast), be sure to try the homey wonders from pastry chef Erica Skolnik.

Don’t miss: shrimp crudo; leek buns; fried whole fish; bao platter with rib eye; pork sandwich; “Hippy Hippy Flip” cocktail with rum and egg white.

See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.

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 Petworth.

Food Editor

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.