100 Very Best 2018Bantam King specializes in chicken ramen, while Haikan builds a stock of poultry, pork, and beef. But we’re equally happy to slurp up a bowl at both places helmed by chef Katsuya Fukushima. In a brightly colored former Burger King, Bantam King continues its ode to the bird with an “East meets South” Nashville hot fried chicken and chili-oil-slicked chicken dumplings. Haikan exudes cool with a mod indoor-outdoor space and fusion-minded “nibblings” such as mapo-tofu poutine. We al-ways check for fun menu specials, which in the past have included okonomiyaki-style egg rolls and soft pretzels with miso cheese. Inexpensive to moderate.
Also great: At Bantam King, shoyu chintan and spicy miso ramen. At Haikan, shoyu or vegetable ramen; Japanese deviled eggs; crab Rangoon.
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.
