100 Very Best Restaurants: #25 – Chiko

Chiko's tasting menu.


Some of the year’s most thrilling cooking can be found on a metal tray at this new-breed fast-casual spot from chefs Scott Drewno and Danny Lee, who follow a host of chefs around the country who have embraced the quick-grab genre. First, you order at the counter—load up on the Korean and Chinese stews, rice bowls, and noodle dishes (most leftovers keep beautifully, and you’ll want them). Then grab a picnic table and go to town. Inexpensive.
Also great: Marinated clams; “half-a-cado” salad; chicken spring rolls; rib eye and rice cakes; cumin-lamb noodles; kimchee stew; chopped brisket over rice.

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.

Jessica Sidman
Food Editor

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.