Today at 11: Chat With Food Critic Ann Limpert

Leave a question now for Ann, and she'll get to as many as possible this morning.

Photograph by Scott Suchman

Join us today at 11 AM to chat with Washingtonian restaurant critic Ann Limpert. Have a question about the just-dropped Michelin star list? The ice cream that should replace the Trickling Springs-shaped hole in your heart? Or maybe you’re just looking for a dinner recommendation. Leave a question now for Ann, and she’ll get to as many as she can.

Ann: Good morning! I’m excited for your questions, but here is my crucial one for you this week: Have you had the fried chicken at Anju? Because if not, you should really remedy that.

The Danny Lee/Scott Drewno/Angel Barreto Korean place is doing a killer version, available half or whole (obvi you want the whole, for leftovers sake). Drewno and Lee were inspired to create the recipe when they spend a frigid night at a South Korean market which featured a famous fried-chicken stand. They noticed the cooks were using a wet batter, not the dry potato starch that is typical of Korean double-fried legs and wings. They got to experimenting when they returned home, and Barreto freestyled by adding some roast-soybean powder to add some earthiness to the batter. Anyway, the result is—and I don’t use this word lightly—amazing. It’s so insanely crunchy, and stays that way for awhile. What sets it apart just as much as the technique are its final touches: a gochujang glaze that is striped with Alabama-style, kewpie-mayo-based white barbecue sauce, and a shower of furikake. Man, I’m hungry.

What have you got for me today? Ask your questions in the form below; the chat transcript shows up underneath.