About Kogiya
100 Very Best 2014
100 Very Best 2019
Eat Great Cheap 2017This family-run Korean barbecue spot is also a regular amid the pricey places on our 100 Very Best Restaurants list. Credit richly marinated, high-quality meats such as miso pork belly or sliced duck; gratis extras including vibrant panchan (vegetable dishes), egg custard, and fiery red pepper soup; and niceties like powerful smoke-inhaling vents. Also good: Fried rice cakes; fatty brisket with bean sprouts; bibim naengmyeon(spicy cold noodles).
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.
