Washingtonian: 100 Very Best Restaurants: #25 – Chiko

ome of the year’s most thrilling cooking can be found on a metal tray at this new-breed fast-casual spot from chefs Scott Drewno and Danny Lee, who follow a host of chefs around the country who have embraced the quick-grab genre. First, you order at the counter—load up on the Korean and Chinese stews, rice bowls, and noodle dishes (most leftovers keep beautifully, and you’ll want them). Then grab a picnic table and go to town. Inexpensive.
Also great: Marinated clams; “half-a-cado” salad; chicken spring rolls; rib eye and rice cakes; cumin-lamb noodles; kimchee stew; chopped brisket over rice.