Cheap Eats 2018: Toki Underground

About

DC has no shortage of ramen shops these days, but if you’re a fan of ultra-porky broths, a stool here is where you want to land. Adding to the soups’ rich factor: curly noodles with just the right chew, runny eggs, and meats such as braised pork and fried chicken (pickled ginger keeps the heartiness in check). One bowl is worth a meal (or two), but it’s hard to resist a round of pork-cheek bao—or chocolate-chip cookies dunked in red miso. Also good: Red-miso ramen; Toki Classic ramen.

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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 Logan Circle.

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.