Six of us headed to ANJU near Dupont Circle last month for a dinner we won at March of Dimes and Chefs Danny Lee & Angel Barreto along with the fabulous manager Eric Chodkowski and our fab server Abby made this tasting menu and entire evening a truly awesome feast.
Gimmonet Gonet Tradition Accord Brut Champagne got us started as the food began to flow from the kitchen. The entire team presented the first course made up of so many platters and tiered caddies that it was almost impossible to note everything. There are FB fotos from that night and the course was divided into four main parts:
GIMBAP -nori and rice roll, pickles, veggies and salmon roe with egg, burdock and daikon
YAKHOE -beef tartare of prime filet, frozen pear, caviar, gochujang, mustard, lotus and cured egg yolk (this wins the prix for most insanely irresistibly amazing tartare!!)
HWE - hamachi with hallabong(ctirus) vinaigrette and pomegranate
PAN CHAN are set up looking like high tea caddies and loaded with all kinds of condiments, snacks and more. Multiple kimchis of Napa cabbage, brussels sprouts and apple and white noodles; watermelon, radishes, chayotte, fish cakes, tofu, soy poached lotus root(wow!).
We were overwhelmed and begged for a lot of time between courses, which we received so we could truly enjoy this feast--a meal in itself.
The second course was
MANDU-dumplings of pan fried pork and kimchi
CHICKIN-the now world-famous double fried chicken Chef Danny Lee created with gochujang glaze and white bbq drizzle
These were paired twith a drink called SOY HUMO, a play on "soy" which is "I am smoky" in Spanish, made from Chacho Jalapeno Aguardiente, Bahnez Mezcal, Soy/Agave syrup & lime. So yummy, I had to have seconds....I think we all did.
Third course was
JJAMPONG which i have to admit is a version of noddle soup that is easily now my favorite. The spicy seafood broth had thick wheat noodles, wok roasted shellfish and tons of lobster pieces as well as mustard greens. There was lot leftover, and we were thrilled to be able to enjoy it at home for several more meals!!
PALACE DDUKBOKGI(if you can say it) are Korean chewy rice cakes with carrots, veggies, Brussels sprouts, mushrooms, basil and sweet soy
We had similar ones in Koreatown with Sam just two weeks before, but these were divine!
The wine was an Adegas Gran Vinum Essencia Divina Roas Baixas Albarino 2021 from Galicia in Spain which is a great wine that cuts anything with spice for sure.
The entire team returned again to serve the main course which was another masterpiece of Korean cuisine:
SSAM PLATTER here with marinated and grilled prime ribeye and a ton of different types of leaves to wrap the meat in with condiments to boot.
GYERAN JJIM was a dish that arrived covered and was revealed as a souffle-like side of steamed egg and caviar on top that was totally amazing, tasty and novel in that I cannot recall anything like it ever anywhere.
Yann Chave Classique Crozes-Hermitage Syrah 2019 from the Rhone Valley was a delicious pairing as the meat yearned for a nice hearty red.
We thought we could not possibly think of dessert, but this was a chef's meal from a charity event and it had to be!
JUJUBE FLAN DE QUESO is a creation of Chef Angel that has honey granola figs(from Turkey), black pepper whipped cream and lemon and was a revelation, while the
GINGER FUNNEL CAKE was a fun treat that turned the ever so regular fair/boardwalk treat into a delicacy with caramel, apple and pear compote, soybean powder and sesame cream. I have never been a fan of the funnel cake, but if it's like this-I AM A HUGE FAN!
Dessert was paired with a with House Infused Casis, Brown Sugar and Honey Makgeolli-similar to a Korean sochi rice wine but sparkling. The drink was very refreshing and a perfect end to the meal.
The entire evening was truly a fabulous feast and as a supporter of March of Dimes, we are so grateful for Chef Danny's support over the years as well as so many other chefs here in the DC area.
