About Mokomandy
The menu is Cajun and Korean, but the kitchen at this red-walled spot sidesteps chancy cross-pollinating among dishes. Mine the Korean offerings and you’ll be rewarded with such gems as foie gras dumplings with slow-roasted duck or a wild-boar bowl laden with pork-kimchee rice, filaments of seaweed, and funky gochujang. Over in Cajun country, come-hithers include fried catfish with pickled peppers, Old Bay, and rémoulade plus a fiery jambalaya with cracklings and house-made sausage. For dessert, the mini-pies à la mode are killer.
Don’t miss: Fava “nuts”; bison dumplings; pot-roast sliders with apple kimchee; sweetbreads with smoked pecans; shrimp étouffée; prime-rib ssam, a do-it-yourself lettuce wrap; chocolate pot de crème.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
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.
