Pink Tiger on the Wharf
Fusion restaurant · Waterfront ·
Asian-inspired fare with a pink bar and lively vibe
Asian-inspired fare with a pink bar and lively vibe
"I continued to capitalize on the balmy weather at the Wharf’s dolled-up replacement to Kaliwa that opened last winter. The packed waterfront patio lined with fringed pink umbrellas is clearly the place to be this summer, and sounds from a frequently performing singer and pianist add to the vacation vibe. The perfectly grilled shrimp skewers were a Saturday night hit, as was an order of chicken dumplings. The stir-fried pad Thai featuring fresh lime and tamarind sauce was jazzed up with a wagyu beef add-on. Our attentive server Emily made sure the bowl had no trace of peanuts, per my annoying allergy. We decided to skip dessert, so right before the check arrived, she handed us all a round of fun flutes with a neon-lit ice cube bobbing inside each one." - Tierney Plumb
"Pink Tiger is a new Southeast Asian-American restaurant from the people behind the recently-shuttered Kaliwa. Located in that restaurant's old space at The Wharf, Pink Tiger opened on New Year's Eve serving miso deviled eggs with truffles and gochujang, soy-ginger glazed salmon, and Maryland blue crab curry." - omnia saed
"A lively, tropical-feeling spot at the Wharf with palms and pops of hot pink that give “instant Miami Vice vibes.” Filipino chef Joe Castro serves takes on lumpia and slow-cooked adobo while also adding American accents to the menu; highlights included a big bowl of garlic noodles blanketed with Parmesan and a pumpkin soup made with coconut milk, ginger, and lemongrass. The reviewer noted a sous chef who sizzles skewers on the patio, and a dessert of “fluffy bread pudding slathered in salted caramel.” “The friendly staff remembers your name, making this a sort of Cheers you don’t typically find at the Wharf.” — Tierney Plumb, editor, Northeast" - Eater Staff
"Pink Tiger is a new Southeast Asian-American restaurant from the people behind the recently-shuttered Kaliwa. Located in that restaurant's old space at The Wharf, Pink Tiger opened on New Year's Eve serving miso deviled eggs with truffles and gochujang, soy-ginger glazed salmon, and Maryland blue crab curry." - Omnia Saed
"The dolled-up replacement at the Wharf will reopen with sake flights, sizzling wagyu with ponzu, and a groovy makeover as the inaugural project for D.C. restaurant group Be Our Guest; the director Brooke Demetriou—who has existing ties to the previous tenant as Armstrong’s longtime business partner—says, “Kaliwa was Cathal’s love child and his whole thing. I wanted to create my own idea,” and that whereas the former kitchen “prepared Korean, Thai, and Filipino dishes by the book,” this menu is going for “Southeast Asian fare with American flair.” The newly named Filipino chef Joe Castro, classically trained in French and Italian cuisine and most recently at Mussel Bar and MGM’s Voltaggio Brothers Steak House, is opening dishes such as miso deviled eggs topped with truffles, scallions, bacon, and Gochujang; a hot crab Rangoon dip with Sriracha cream cheese, scallions, sweet Thai chili sauce, and wonton chips; and thinly sliced wagyu beef cooked tableside atop a “hot rock” (lava stone) with ponzu sauce." - Emily Venezky
