Wow. C.H.I.K.O. If I was being unfair I'd say this is be best restaurant I've been to. This is my new favorite restaurant. Korean food is very popular but many people still haven't all of their dishes. Chinese food is a miss miss hit. Yes I said miss miss hit. Amazing Chinese food is hard to come by. There are maybe 2 in all of DC that I say are cream of the crop. DC being the melting pot that it is has ultimately created this restaurant. I typically am not a fan of fusion. I always feel like fusion restaurants don't dive the really strong and fragrant flavors that make a dish. I usually experience toned downed versions of my favorite dishes. This isn't the case with Chiko...

Let's start with customer service. Victoria knows the menu inside out. She can literally describe the flavors and how they are going to burst in your mouth. Just tell her what you're in the mood for and I'm sure she will satisfy your palette. Food isn't all about flavors. It's about balance of textures, aromas, flavors, presentations which fuels the whole experience.

The restaurant is medium sized leaning more towards the small side. I personally love the industrial metal. It gives me a feeling that my food is being crafted by the Iron Chefs. It's also very upbeat and modern feeling. Hipsters you'll feel right at home.

My favorite dish was the cumin lamb stir fry. It is spicy but to the perfect level. It gets really hot but never to the point where it's unbearable. The flavors are bold and strong. The lamb is so tender and soft. I personally love eating fat so when I got a hold of some small pieces of fat I was in heaven . The noodles had an amazing bite. They were thick enough to hold the sauce and move it around the dish. The scallions and mushrooms added earthy and fresh flavors. You just cannot go wrong with this dish.

I'm going to move right into the clams. The Chinese love they're seafood. Black bean sauce clams are a very popular dish that are a miss miss hit for me. The clams here are... just to die for. They are bold in flavor. You get some hints of soy and spice from the chili . Don't worry there is no brine flavor anywhere. The clams body held the sauce well creating the perfect bite of explosive flavors. I could order 4 of these.

I think I'm going to stop right here. I had many other dishes. I don't want to drag this review. This place has mastered the art of creating an unforgettable dining experience. If you're a fan of Chinese and Korean food you will not be disappointed. They have harnessed flavors from both worlds and married them together in harmony. I will be visiting again. I'm ordering the entire menu this time.

Update... Okay...orangish Chicken... is actually my favorite dish here (I'm biased towards Fried Chicken). The batter was light and CRISPY. You can taste a hint of orange but it's not overpowering or obnoxious like you normally get with overly sauced versions. The sweetness actually comes from sauce that's on the side and garnish that's sprinkled all over the deconstructed chicken dish. The dish is prepared with dark meat. The chicken was just moist and...

3.5 stars.

I came here with a friend for her belated birthday celebration. It's a fast-casual restaurant that fuses Chinese and Korean cooking. With a limited number of seating, you order at the counter, take a number, and find a seat. Your food will be delivered on small trays. Chiko was founded by Danny Lee (co-founder of Mandu) Drew Kim (co-founder of Matchbox Food Group), and Scott Drewno (formerly at the Source by Wolfgang Puck).

On the menu, there were 8 appetizers, 6 entrees, a fruit bowl, and snacks. Perfect for ordering your own or sharing with friends. The snacks are an idea taken from Korean banchan, small dishes served alongside cooked rice.

My friend and I decided to order: +Pork and kimchi potstickers ($9) +Cumin lamb stir fry ($17) +Wagshal's chopped brisket ($18) +Sichuan spicy cucumbers ($3) +Napa cabbage kimchi ($3)

We got five potstickers in a sesame dipping sauce. They're extremely tiny and quite average. I probably won't be ordering them again. The Sichuan spicy cucumbers were not the best, very surprising given how simple and easy this dish is.

The cumin lamb stir fry and the chopped brisket were the best dishes we got. The shredded lamb had noodles, caramelized shallots, cucumbers, marinated in soy sauce. The chopped brisket came with a soy brined soft egg, furikake butter, and rice. Both of these dishes were very filling and flavorful. I'm not sure if they're $17-18 worthy, but this is D.C.

It can get very loud and busy here. Service was friendly and prompt though, which is always appreciated in restaurants that are crowded and overwhelmed with people. This is not an ideal place to go with a group of more...

"Chi Ko, nestled in the bustling heart of Capitol Hill DC, presents an extraordinary culinary journey where Chinese and Korean cuisines harmoniously meld. Each dish we sampled was a testament to the chef's prowess in fusion cooking, beginning with the Duck Fried Rice. This dish was a delightful symphony of flavors, perfectly cooked rice intermingling with succulent duck pieces, offering a satisfying texture and rich taste.

The Orange Chicken was another standout, transcending the usual fare with its tangy and sweet glaze, which enhanced rather than overpowered the tender chicken. It was a fresh take on a classic, elevating it with a sophisticated balance of flavors.

Equally impressive was the Lamb Stir Fry. The lamb was cooked to perfection - tender, juicy, and infused with a blend of spices that paid homage to both Chinese and Korean culinary traditions. This dish was a vibrant mix of tastes and textures, leaving an unforgettable impression.

The Kimchi, a Korean staple, was exquisitely prepared. Its perfect blend of spice and fermentation added a delightful kick to the meal, showcasing the authenticity of their Korean dishes.

Finally, the Smashed Salmon was a revelation. The salmon was flawlessly cooked, flaky and moist mixed with veggies. It was an innovative dish that encapsulated the essence of Chi Ko's...