Washington D.C. has always had a Korean BBQ problem. Despite a vibrant Korean community in the broader DMV area, the actual District has been largely underserved when it comes to high-end KBBQ. The best spots clustered in the Virginia suburbs, particularly around Annandale and Centreville, leaving city dwellers with a drive ahead of them.
Ingle Korean Steakhouse changed that when it opened its second location at 1926 14th Street NW in late 2024. And by early 2026, it's become one of the most talked-about restaurants in the capital.
Resy's blog called it "one of the few upscale Korean barbecue offerings in the D.C. area" with "unrivaled attention to detail." Washingtonian featured it as one of the DC area's best Korean BBQ restaurants. And it's firmly on the Resy Hit List for 2026.
The Owner: James Jang's Vision
James Jang moved to the DMV area for high school decades ago, during a time when Korean dining options were sparse. That scarcity stuck with him. After running Donburi, a Japanese rice bowl restaurant, Jang opened the original Ingle Korean Steakhouse in McLean (near Tysons) in 2022.
The McLean location quickly earned recognition as one of the best Korean BBQ experiences in the region. But Jang had always wanted to bring the concept into the city proper. When the former Nama Ko space at 14th and U Street became available, he made his move.
The choice of neighborhood was personal. Jang had lived in the Adams Morgan/14th Street corridor and knew the area was ready for an upscale Korean dining option. He wasn't wrong. The DC location launched with a limited menu in late 2024 and hit its full stride by early 2025, with executive chef Jae Youn (who also oversees the Virginia flagship) shaping the kitchen.
The Concept: Premium Wagyu, Tableside Theater
Ingle is not your typical all-you-can-eat Korean BBQ joint. This is a steakhouse experience, reimagined through the lens of Korean grilling culture.
The centerpiece is American Wagyu beef sourced from specialty farms. Cuts are presented at the table with dry-ice theatrics that feel more like a performance than a food delivery. Each cut gets its own treatment: well-marbled short rib cooked to medium well, lean tri-tip taken to medium rare. The staff handles all the grilling on tableside natural gas grills, so you can focus on eating rather than worrying about temperature management.
This level of precision is what separates Ingle from casual KBBQ. Every piece of meat is handled with the same attention you'd expect at a top-tier steakhouse, but the flavors and accompaniments are distinctly Korean.
The Menu: Prix Fixe and A La Carte
The prix-fixe dinner menu is the signature experience and the best way to sample the range of what Ingle offers.
Prix Fixe Highlights
Starters:
- Korean-style steak tartare with sesame oil and egg yolk
- Cod roe garlic toast, a rich, briny opener that pairs perfectly with soju
- Ice-chilled oysters for a fresh counterpoint to the grilled courses ahead
Main Course (Tableside Grilling): The heart of the meal. Staff present a selection of American Wagyu cuts, each shrouded in dramatic dry ice. Cuts are grilled tableside to their ideal doneness:
- Well-marbled short rib (medium well for fat rendering)
- Lean tri-tip (medium rare for tenderness)
- Additional seasonal Wagyu cuts that rotate based on availability
Prepared Dishes:
- Beef fried rice cooked with rendered Wagyu fat
- Spicy seafood noodle soup for a brothy, warming contrast
- Seasonal Korean stews like doenjang jjigae (soybean paste soup, available in winter)
- Mul makguksu (cold noodles in beef broth, available in summer)
Dessert:
- Bingsoo shaved ice, available as an upgrade
- Korean-inspired sweets featuring black sesame and jochung (rice and barley malt syrup)
A La Carte
For those who prefer to build their own meal, individual cuts and dishes are available. The kitchen has been expanding its offerings since the grand opening, including Korean-style charcuterie (dried persimmons, cured fish roe) and bar-friendly small plates.
Drinks
The beverage program leans into Korean spirits, with soju specialties and makgeolli (rice wine) alongside a curated cocktail list and wine selection. The soju pairings complement the grilled meats particularly well.
The Space: Marble, Walnut, and Controlled Drama
Ingle occupies the former Nama Ko space on 14th Street, redesigned with a modern, clean aesthetic. Marble tabletops and walnut accents create a warm but sophisticated atmosphere that elevates the KBBQ experience beyond the fluorescent-lit norm.
The dining room is designed for intimacy. Tables are spaced to give each party room for the tableside grilling experience without feeling cramped. The natural gas grills are built into the tables, meaning there's no portable setup or charcoal mess. Ventilation is excellent, so you won't leave smelling like a grill (a common complaint at casual KBBQ spots).
The overall vibe splits the difference between a high-end steakhouse and a modern Korean restaurant. It's polished enough for date nights and celebrations, but not so formal that you can't relax.
What the Critics Say
Resy (December 2025): Published a feature profile describing Ingle as one of the few upscale KBBQ options in D.C. proper, with "unrivaled attention to detail." The piece highlighted James Jang's personal connection to the neighborhood and the scarcity of premium Korean dining in the District.
Washingtonian (November 2024): Featured Ingle as "one of the DC area's best Korean barbecue restaurants" upon announcing the 14th Street opening. Praised the upscale vibe, Wagyu presentation, and expansion from the successful Tysons location.
Washingtonian 100 Very Best (2025): Included in the list, highlighting the prix-fixe experience and well-marbled Wagyu cuts presented with dry-ice drama.
The consensus: Ingle fills a genuine gap in DC's dining scene and does it with style.
Reservation Strategy
Ingle uses Resy for reservations and also accepts walk-ins, though the latter is risky during peak hours.
Tips for Booking
- Book for weeknights. Sunday through Thursday is significantly easier to get in than Friday and Saturday.
- Lunch is a hidden gem. Weekend lunch service (11 AM to 2 PM) tends to be less crowded than dinner.
- Party size matters. Tables for two are in highest demand. If you can go with a group of four, you'll have more options.
- Walk-ins work for early birds. Showing up right at 5 PM when doors open can sometimes land you a table without a reservation.
Practical Details
Address: 1926 14th Street NW, Washington D.C. 20009
Neighborhood: 14th Street / U Street Corridor
Cuisine: Upscale Korean BBQ, American Wagyu
Price Range: $201-$299 for two (including tax and tip)
Hours: Dinner Sun-Thu 5-9:30 PM, Fri-Sat 5-10 PM. Weekend lunch 11 AM-2 PM.
Reservations: Resy (walk-ins accepted)
Dress Code: Smart casual. The marble-and-walnut interior signals "dress up a bit" without requiring anything formal.
Parking: Street parking on 14th Street and surrounding blocks. Metro accessible via U Street station (Green/Yellow Line), a short walk away.
Also: The original Ingle in McLean (Tysons area) offers a similar experience with the full menu if the DC location is booked out.
Best For: Date nights, celebrations, Korean food enthusiasts, meat lovers, anyone who's been driving to Virginia for good KBBQ and wants to stay in the city
Who Should Go (and Who Shouldn't)
Go if you:
- Love high-quality beef and want to try premium American Wagyu
- Enjoy the theater of tableside cooking
- Have been waiting for upscale KBBQ to arrive in D.C. proper
- Want a memorable dining experience that's not traditional French or Japanese fine dining
- Appreciate staff who know exactly how to cook each cut
Maybe skip if you:
- Are looking for an all-you-can-eat KBBQ experience (this is prix-fixe/a la carte, not unlimited)
- Prefer to grill your own meat at the table
- Are on a tight budget (dinner for two runs $200-300)
- Want a quick, casual meal (the prix-fixe is a multi-course journey)
FAQ
How much does dinner at Ingle Korean Steakhouse cost?
Expect $201-$299 for two including tax and tip for the prix-fixe experience. With drinks and upgrades (like bingsoo), the total can climb higher. A la carte ordering gives you more control over the final bill.
Can I grill the meat myself at Ingle?
No. Unlike casual KBBQ restaurants, Ingle's trained staff handle all the grilling. Each cut is cooked to a specific temperature for optimal results. It's part of the experience.
Do I need reservations?
Strongly recommended for dinner, especially Friday and Saturday. Walk-ins are accepted but availability is limited. Book through Resy.
What's the difference between the DC and Tysons locations?
The core experience is the same: premium Wagyu, tableside grilling, upscale atmosphere. The DC location on 14th Street is newer (opened late 2024) and slightly more compact. The Tysons (McLean) location has been open since 2022 and has the full menu.
Is Ingle good for a date night?
Excellent. The marble-and-walnut dining room is intimate and upscale, the tableside grilling creates natural conversation moments, and the whole experience feels special without being stuffy.
How does Ingle compare to other Korean BBQ in the DC area?
Ingle is one of the only high-end KBBQ options in D.C. proper. Casual spots like Iron Age and Gogi Yogi focus on all-you-can-eat value. Ingle focuses on premium quality, staff-grilled service, and a refined atmosphere. It's more comparable to a steakhouse than a typical KBBQ joint.
Is there a vegetarian option at Ingle?
The menu is heavily meat-focused. While there are appetizers and side dishes that don't feature beef, this is fundamentally a steakhouse. Vegetarians would likely feel limited here.
