About Mokomandy
The chefs at this Cajun-Korean spot like to play with their food. They toss cracklings into jambalaya, stuff dumplings with foie gras, and stir morsels of pig’s head into gumbo. (It all works, believe us.) One of the best expressions of the kitchen’s daring is crispy catfish tossed with fresh and pickled peppers, Old Bay, and rémoulade—a crunchy, fiery, umami-packed dish that’s like nothing else. Ditto for sliders of Korean pot roast tucked into fried buns with apple kimchee. Cool down with beers, ciders, and stellar cocktails such as the bar’s riff on a French 75, made with hibiscus. Moderate.
Also great:duck boudin balls; wild-boar with duck egg and pork-kimchee rice; poutine with truffle oil; “karnivore” ssamwith beef short rib and shiitakes; chocolate pot de crème.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
