Posts Tagged ‘Toki Underground’

Soup Dreams: Daikaya Chef Katsuya Fukushima Trades High-End Molecular Gastronomy for Traditional Ramen

Chef Katsuya Fukushima made a career in cutting-edge cuisine, experimenting with spherification, foams, smoke—even meat-flavored chewing gum. He helped José Andrés open the original six-seat Minibar, where he was chef de cuisine, and he cooked for eight months at El Bulli in Spain, a former Mecca for molecular gastronomy. Fukushima also had a heavy hand […]

Bacon, Not Stirred: Cocktails for Carnivores

Meat is no longer just what’s for dinner. Now, it’s what you drink, too. From veal to venison to foie gras, bartenders are finding ways to create cocktails with ingredients typically only found on the plate. In the age of experimental mixology and whole-animal dining, it seems no ingredient is off-limits. Here’s a look at […]

Molecular Astronomy

José Andrés’ Minibar is back and more expensive than ever. Instead of a piddly $150 per person, the 20-plus course tasting now costs $225 (before tax and tip). What else could you eat around D.C. for that kind of cash? Here are some suggestions: Graphic by Carey Jordan

Sauce-O-Meter: How the Week’s Food Happenings Measure Up

Freak Out Time: Toki Underground Cuts Hours

There are now fewer hours in the week for you to slurp ramen at Toki Underground. Eater brings word that the popular H Street NE spot will no longer be open Sundays and is cutting back its kitchen hours from 2 a.m. to midnight on Fridays and Saturdays and midnight to 11 p.m. on Thursdays. […]

Critic Robert Sietsema: D.C. Food Scene Doesn’t Suck Any More

Gee golly, they like us! Holier-than-thou New York foodies, be humbled: Village Voice restaurant critic Robert Sietsema (fifth cousin to Washington Post critic Tom Sietsema) has officially bestowed upon D.C. his stamp of approval. In fact, he says D.C.—gasp!—"beats New York in a few categories." Here's a taste of what he had to say about […]

Pop Up? Pipe Down!

Lost Society, on U Street NW, is normally closed on Monday nights. But on a recent Monday evening, its dining room played host to 18 guests in a somewhat unusual arrangement. Seated around one long communal table, the diners ate dishes like popcorn soup, strawberry pasta, and a Ritz cracker ice cream with warm apple […]

Toki Underground Collaborating on Food and Fashion Market

Toki Underground is teaming up with D.C.-based clothing brand DURKL on a fashion and food market called Maketto in a two story space at 1351 H St. NE—a block from chef Erik Bruner-Yang's restaurant. The Washington Post revealed the news in a story about the real estate crowdsource site Popularize, and Eater provides a few more […]

The Art of the Slurp

Properly eating ramen is an art requiring strategy, chopstick finesse, and a very loud slurp. Toki Underground chef Erik Bruner-Yang recruited four friends to demonstrate their own methods. (In order of appearance, they are: Keith Joe, Philippe Medina, Brady Shannon, and Dennis Rosensteel.) Each came up with a name for their techniques—like "The Godzilla" or […]

Ramen Corner

At first glance, the listing for “pig ramen” seems as alien as SpaghettiOs on a sushi menu. Among the lamb and pork meatballs and Carolina smoked barbecue available at The Pig, Logan Circle’s newest hog-centric Americana eatery, I’m surprised to find a bowl of Asian noodle soup. Perhaps I shouldn’t be. In a time when […]

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