Incheon Restaurant 인천식당 — Restaurant in Annandale

In the heart of Annandale lies Incheon, a culinary gem that's elevating Korean cuisine to dizzying heights, with a modern twist. It's not every day you stumble upon a place that feeds both your appetite and your Instagram feed with equal gusto. Incheon does just that, serving up dishes that are as photogenic as they are palate-pleasing, in a setting that's both chic and inviting.

From the moment you step inside, you're embraced by a vibe that's as modern as Seoul's skyline, matched with service that's as smooth and satisfying as a perfectly aged soju. It's clear you're in for a culinary adventure where traditional Korean flavors meet contemporary flair, and let me tell you, it's a match made in foodie heaven.

Kicking off our epicurean journey were the fresh oysters, a half dozen briny jewels from the sea, dressed up with mignonette, chives, and a zesty chojang that will have you saying "Oh, shuck yes!" Each oyster was a dive into the deep, refreshing flavors of the ocean, with a Korean twist that had us at "Annyeong".

Next up, the "Mushrooms" -- lemon ricotta and mushrooms on toasted French bread -- a dish that could diplomatically unite nations with its perfectly balanced flavors. The creamy ricotta and earthy mushrooms on that crispy French bread were like the culinary equivalent of a warm hug from a long-lost friend. It's comfort food, elevated to an art form.

The Sole, cooked in clarified butter accompanied by spinach sauteed with capers and doenjang was a revelation. This isn't just fish; it's a symphony of flavors where every note hits just right. The buttery sole practically dances on your tongue, with the doenjang laden spinach adding depth and a uniquely Korean savory twist that's simply delightful.

Now, let's talk about the Kimchi Beef Pasta. It's as if Italy took a detour through Korea, and the result is a dish that's spicy, savory, and utterly unputdownable. The fusion of kimchi's tangy heat with tender beef over pasta is a love story written in flavor, a testament to Incheon's genius in the kitchen.

Ending on a high note, the Whipped Mascarpone with berries and mint was the encore we didn't know we needed. It's not just dessert; it's a cloud of creamy, dreamy mascarpone, kissed with the sweetness of berries and the freshness of mint, creating a finale that's as refreshing as a gentle spring breeze.

Incheon is more than just a restaurant; it's a vibrant testament to the beauty of Korean cuisine, reimagined with a modern flair that's as engaging as it is delicious. Each dish is a culinary voyage, a blend of tradition and innovation that's as thrilling as exploring a new city. So, if your taste buds are itching for adventure, make your way to Incheon. It's a journey worth taking, no...

My friend and I were pretty excited to try Incheon Restaurant after seeing some reading Tom Sietsema's review about it in the Washington Post. The website was, and is still, fairly barebones. We made a reservation and eagerly went one Thursday evening.

For now, it's just the tasting menu at $60/person. This was our tasting menu: Galbi (short rib hash, fried egg, kimchi, chojang) Jjim (egg custard, prik nam pla) Haemul (spicy sea snail whelk salad, jjolmyun) Guee (dressed NY strip, Korean goguma) Ssam (pork belly, spicy radish, pickled napa cabbage, walnut ssamjang) Jorim (cod, mu, bokchoy) Juk (mushrooms, arborio rice, pecorino romano)

Drinks-wise, we each ordered cocktails: the yuja shandy (yuja citron, lemon, Jinro 24 soju, Beale's Lager) and the In Between (pear spiced IlDong makgeolli). Drinks were pretty good, the atmosphere felt cozy and intimate, and service was friendly and prompt.

Overall, the food was all fine and if ordered as single entrées, some may even be standouts. However, as a tasting menu, it was somewhat disappointing. As someone who has had her fair share of tasting menus, this one lacked cohesiveness. The dishes did not seamlessly flow from one to another. Usually, there's a crescendo with lighter dishes at the beginning, a peak moment around the third or fourth dish with richer proteins, and then a decrescendo with lighter fare like fruits or desserts.

Incheon's tasting menu is all over the map. It starts off with galbi and then the egg custard followed by a salad, moves all the way up to a NY strip, pork belly, fried cod, and finishes with a filling Korean-style risotto. There aren't even some palate cleansers between courses that could have helped with the savoriness of every dish.

Another big problem of their tasting menu is that the portions are much too large and rich. Each course in a tasting menu should not be a full course, as customers should be comfortable but not bloated. Both my friend and I were full by the ssam course, with two hearty dishes remaining. We actually had to ask for containers to take the rest of the food home, which I've never done in any other tasting menu I've experienced.

Nonetheless, I applaud the chef's entrepreneurial spirit (he is a self-taught chef, having worked in Capitol Hill prior to this endeavor) and attempt at a more upscale, creative Korean restaurant. Hopefully, the food and menu will become more...

Yummy tasting menu experience!

My personal favorite was the dduk. Bright lemongrass flavored curry with great rice cakes and topped crunchy noodles, yum.

Hwe was a fabulous rice and salmon salad. The scorched rice balls were excellent (a high compliment from me since I don't normally like scorched rice).

GuEe and greens came out together. Guee was a new York strip on top of mashed sweet potatoes. Our entire table was entranced by the creaminess of the potatoes. Excellent steak temperature and flavor. Greens a standard salad with arugula.

Ssam - ah our duck wraps. This was the hands down favorite from the rest of the table. Every item of the wrap was excellently flavored. I ended up with 2 incredible slices of duck and 1 very tough one that required knit precutting since I couldnt chew it apart. Would have like a few more pieces of pickled cabbage. Walnut ssamjang is fabulously creative and deliciously executed.

Juk- the risotto-porriage fusion. Chef delivered the plate and declared it his risotto with an identity crisis. So many flavors and textures! While all the flavors were excellent, the number of mushrooms generous.... I'm not sure risotto rice made the best porridge? But I'm also not sure it made the best risotto?

Drinks! I tried sips of several cocktails. The In Between was very nicely spiced. Seoul Si mule is a mint-less mojito (sad face, would like more ginger beer). My winner was the YuJa shandy - both smooth and sharp citrus taste and a smooth beer under the lovely foam.

Reservation easy to make on exploretock.com from the restaurant website. Easy to find location with plenty of parking in the lot. A little too dimly lit inside but can be forgiven. Attentive service and worth...