CHIKO
DAY 3: 6-Course Chinese Meets Korean Dinner Series
The name of this DuPont Circle hotspot is a mashup of the words “Chinese” and “Korean,” thus symbolizing the two prevailing culinary influences on Chef Scott Drewno. Chef Drewno grew up in New York’s Finger Lakes wine region, not a hotbed of such influences, but he discovered the glories of Asian cuisine while working at Jean-Georges Vongerichten’s Vong and Stephen Hansen’s Ruby Foo’s. In 2007, Wolfgang Puck tapped Drewno as the opening Executive Chef of The Source, and he received RAMW's coveted “Chef of the Year” prize in 2010 (and again in 2016!). FYI he also earned two Semi-Finalist nominations for James Beard's prestigious “Best Chef: Mid-Atlantic” Award. The awards have come in for CHIKO too, which was a Semi-Finalist for James Beard's national “Best New Restaurant” Award in 2018 and has been selected to Washingtonian's "Top 100 Restaurants in DC" List EVERY YEAR since opening. CHIKO’s menu includes dishes like Sichuan smoked catfish with squid fried rice, pork belly-kimchi stew, and all manner of dumplings. We'll be taking over the entire restaurant for this series, and Chef Drewno will be in and out of the kitchen to answer your questions and talk food with us.
About the Host:
Scott Drewno
Executive Chef & Co-Owner
A New York native, Chef Drewno solidified his passion for Asian cuisines at Jean-Georges Vongerichten’s Vong and Stephen Hansen’s Ruby Foo’s. In 2007, Wolfgang Puck tapped Drewno as the opening Executive Chef at The Source, where he earned RAMW Chef of the Year prize twice ('10 & '16) and two Semi-Finalist nominations for James Beard's “Best Chef: Mid-Atlantic” Award ('12 &'13). He opened the first CHIKO in 2017.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Half-A-Cado Salad
with candied almonds, jicama, and citrus soy vinaigrette
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"Shrimp & Grits"
with rice porridge and xo sauce
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Wild Mushroom Dumpling
with sesame chili sauce
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Orange-ish Chicken
with candied mandarins and fresno peppers
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Wagshal's Chopped Brisket
with soy-brined soft egg, furikake butter, and pickled peppers
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Coconut Custard
with candied almonds, lime zest, and caramel
CHIKO
2029 P St NW
Washington, DC 20036
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies except for those with sesame aversions/allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
