Marbled cuts of wagyu are now sizzling on sleek marble tabletops spread across the recently opened Ingle Korean Steakhouse. The fresh Virginia import quietly unveiled its expansive, elegant space in early December in the space that formerly housed Michael Schlow’s short-lived sushi spot N ama Ko (and Tico before that) on the northern tip of the U Street NW corridor (1926 14th Street NW). D.C. is already home to K-BBQ places like Gogi Yogi in Shaw and Iron Age in Columbia Heights, but Ingle swings fancier and does the dirty work for you. Servers’ deft hands maneuver, time, and flip the precisely carved slices of beef on the table-inlaid grill, leaving guests to marvel at searing techniques and the artfully displayed panchan bowls with the likes of kimchi, pickled veggies, and sweet-spicy ssamjang hugging the grill’s glossy edges. Ingle originally opened in 2022 in Tysons, where it serves both a prix fixe and a la carte menu for lunch and dinner. On 14th Street, dinner ($80) is the focus; lunch is served only on weekends. The evening set menu is extensive, though not endless. It begins with a small welcome dish that changes seasonally or influenced by the Korean calendar; the current wintertime offering is a burnt-orange warm pumpkin porridge, but around New Year’s Day it switches to rice cakes in honor of that holiday’s tradition. Next arrives a side dish (one per two people), with options like wok-charred asparagus or mushrooms flecked with garlic chips; as well an appetizer (also one per two people), with choices that range from luxe egg-yolk-topped steak tartare to a thick, colorful scallion pancake with shrimp and greens, topped with panko breadcrumbs. The meal then turns to the mains (one per person): warm soups, chilled noodles, or fried rice. These are served with the restaurant’s starring American wagyu cuts, which will change with availability from the Midwest ranches Ingle sources from. For now, Ingle has settled on four cuts: tri-tip, hanger, shortrib (galbi), and marinated zabuton. “We have four cuts of meat to highlight the differentiation of characteristics and techniques,” says owner James Jang, who previously ran Japanese fast-casual restaurants before opening Ingle. The leanest cut hits the grill first, and ends with the richest, fattiest slabs. This is the traditional order, he explains, so that the more delicate flavors can be appreciated before the heartier cuts take over. The cool, fermented panchan can help clean the palate between beef bites. “This is Korean BBQ culture,” he says. “These are the cuts most-loved in Korea. But we’re also excited to present and introduce other dishes, which is why we settled on the prix-fixe, so that guests can try out other items and be more adventurous.” View this post on Instagram James says that he and his team launched Ingle as a special-occasion restaurant, though it’s now attracted a fair share of regulars. He aims to center hospitality and intentionality, with the specifically placed plates and trained servers who execute the grilling. “Our goal is to elevate, whether with the food or the hospitality.” Ingle, three years in, has developed strong relationships with its suppliers, noting that American wagyu can be challenging to receive consistently. Now, they can have better control over the quality, condition, and aging of the meat. “ I believe American wagyu characteristics are closest to Hanwoo (Korean beef),” he says, “They are beautifully marbled and work great with Korean-style grilling.” Just as Ingle is not AYCE, it errs on the side of less-is-more when it comes to the look. Cool, mood-driven, minimalist interiors magnify the use of solid, grounding materials like brass, walnut, and granite, plus marble tabletops. A more shimmering element: the panoramic inlaid mother-of-pearl serpentine pine set behind the bar, a repurposed armoire from James’ late grandmother, disassembled and delivered from Korea to earn its place on the wall. Facing the family heirloom is a sleek bar, larger than the Virginia version. “This being 14th Street, there’s a focus on the bar element,” he says. “The focus is always Korean steak but here we want the bar to be a unique destination, too.” Given D.C.’s less-restrictive liquor licenses compared to Virginia, he’s able to source and sell a wider range (and longer list) of premium imported spirits. Cocktails center Korean liquors and ingredients, like Korean-made gin and elements like jujube and yuzu. Noting that there are few similar Korean restaurants in D.C. proper, far from Annandale and Centreville, and not to mention Maryland’s now-booming Koreatown in Ellicott City, “I hope we will be able to bring a little more energy and excitement to the neighborhood.” ...read more read less