Mandu

"Get a taste of chef Lee's cooking during the winter Restaurant Week with their $40 dinner menu." - MICHELIN Guide

"Credit to Chef Yesoon Lee and her son Danny for showing this city that Korean cuisine is more than just bibimbap and barbecue. You can trace their steps back to 2006 when they opened the original Mandu in Dupont Circle, now reborn as Anju after an unfortunate fire in 2017. Fans who miss the original can still find pointed, fiery stews and broths at this Mount Vernon location, which sports soaring ceilings and a long bar. From plump, steamed beef and pork mandu to vibrant banchan, this is homey cooking that warms the spirit. And regardless of the weather, no visit would be complete without gamjatang, a bubbling-hot soup featuring tender, bone-in pork ribs and potatoes swimming in a devilishly red broth fired up with gochugaru and perilla seeds." - Michelin Inspector

"Mandu is a little more chic than most of the restaurants on this list, but don’t let the D.C. address or the upscale interior fool you. The menu is chock-full of classic Korean dishes. A favorite here is the chap chae, stir-fried glass noodles with beef and veggies, and the plentiful banchan (side dishes). They also serve Ho Dduk, a sweet rice pancake with honey, sugar and cinnamon." - Hanna Nakano

"Welcome to Mandu—aka, dumplings—where mother-son duo Yesoon and Danny Lee bring forth Korean favorites to hungry D.C. diners." - The MICHELIN Guide

"D.C.’s original Mandu has been dark since its damaging electrical fire last summer, and now it’s getting a second life as a cool Korean bar and grill from Team Chiko." - Tierney Plumb