About Kogiya
100 Very Best 2014
100 Very Best 2019
Eat Great Cheap 2017Few Washington restaurants are as fun as this rollicking Korean barbecue spot, and no Korean barbecue spots are as excellent as Kogiya. Meats and marinades are superior, whether you opt for traditional items like bulgogi and spicy pork belly or splurge on soy-garlic marinated Angus rib eye—all best washed down with icy Korean beers. K-barbecue vets know that panchan (complimentary vegetable side dishes) are equally a mark of quality—and we’ve yet to find any as bright and bountiful. The all-you-can-eat lunch deal is especially good for feasting on a budget. Customers can call ahead to be added to a wait list—a must on busy weekends. Inexpensive.
Also Great: Mandu (dumplings); kimchee and seafood pancakes; galbi (short ribs); seafood soondubu (soup).
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.
