Spicy pork belly and bulgogi at Honey Pig (Alicia Mazzara).

Dish of the Week: Korean barbeque

Where: Honey Pig

What do you do when it’s too cold to grill, yet you crave delicious, charred meat? There is only one answer: Trek out to the suburbs for some Korean barbeque.

Like all good dining experiences, Korean barbeque is about more than just the delicious flavors you’re about to put in your mouth. Usually dining out means that you see little to none of the magic that goes on in the kitchen. Korean barbeque, on the other hand, is all about interactive eating. Piles of marinated meat are cooked on a tabletop griddle for a fragrant meal that blurs the lines between the dining room and the kitchen.

While we aren’t going to turn into VAist, some things are worth a schlep to the suburbs. This includes a visit to Honey Pig, the premier Korean barbeque spot with locations in Annandale, Centerville, and Elliott City. The 24 hour temple of meaty deliciousness is invariably packed, the wait made all the more trying by the endless loop of K-pop and pervasive scent of caramelizing beef, pork, and onions. Sweet, sesame-oil laced beef bulgogi, thick slabs of pork belly, and fat marbled slices of galbi (beef ribs) are all mouthwatering; however, more adventurous eaters may want to venture into the offal section of the menu, which includes various preparations of tripe and intestine. Pair each tasty morsel with a chopstick-ful of sticky rice, or wrap it in a leaf of Romaine lettuce for Korean-esqe taco.

PoPville reveals some scuttlebutt that Honey Pig might be eying a fourth location along H Street NE. We’ll believe it when we see it, but the prospect of any Korean barbeque in the city makes our taste buds quiver with excitement. Do you have another favorite Korean barbeque spot around town? Let us know in the comments.

Small Bites

Don’t call it a pop-up
Graffiato (707 6th St NW) will be playing host to a guest chef on the first Monday of the month for their Industry Takeover Night. The inaugural takeover starts this Monday with Bryan Voltaggio of Volt and the just opened Range. Diners will be treated to complimentary snacks and drink specials from 10 p.m. to 1 a.m. Future guest chefs include The Source’s Scott Drewno and Toki Underground’s Erik Bruner-Yang.

Bottomless brunch for all
Capitol City Brewing Company (1100 New York Ave NW) is jumping on the boozy brunch bandwagon. Starting this Sunday, diners can knock back bottomless mimosas or Bloody Marys alongside traditional brunch fare (omelets, french toast, breakfast tacos). Brunch will be available at the D.C. location on Sundays from 11 a.m. to 3 p.m.