David Chang has come a long way since his tiny game-changing original in New York City’s East Village. This impressive DC outpost is bright and shiny with multiple levels, lots of glass and textbook-contemporary décor (think backless blonde wood stools). Executive Chef Tae Strain carries on Chang's signature street-style food that put him on the map, and that’s exactly what you’ll find here. His creativity shines in starters like Maryland blue crab dip served with puffy bing bread and branzino ssam, with its crispy skin and spicy ginger scallions. Whole roasted chicken with chicken fat basmati rice is served family-style for a festive crowd. Located just off the main dining room, the takeout Milk Bar carries desserts like the famed Milk Bar Pie.
- Inspektorzy MICHELIN
