Mandu
Korean restaurant · Mount Vernon Triangle ·
Homestyle Korean fare with dumplings, stews, and weekend brunches
Homestyle Korean fare with dumplings, stews, and weekend brunches
"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
"Regarded as D.C.’s dumpling standard-bearer and run by Danny Lee, Mandu’s influence is evident in WineLair’s program—WineLair’s dumplings are stuffed with luxe lobster, and Lee says they couldn’t have a menu there without dumplings." - Tierney Plumb
"Get a taste of chef Lee's cooking during the winter Restaurant Week with their $40 dinner menu." - MICHELIN Guide
"From plump, steamed beef and pork mandu to vibrant banchan, I found Mandu's homey cooking truly warms the spirit." - Tierney Plumb
"Mandu is listed as a Korean option on the same K Street NW restaurant row." - Tierney Plumb
