Onggi, a Korean restaurant specializing in royal court cuisine, has officially opened its doors in Dupont Circle. This new addition to the D.C. dining scene stands out for its focus on hanjeongsik, a traditional multi-course meal, and other royal court dining practices rarely seen in the area.
A Collaborative Effort
Owner and culinary director Tanya Kim partnered with chef Geewon Kim to transform the former Duck Duck Goose space into a tranquil P Street destination. Together, they have curated a menu that celebrates Korean royal court dining traditions.
The Menu: A Blend of Tradition and Innovation
Onggi offers an all-day a la carte menu featuring favorites such as kimbap rolls, mandu dumplings, grilled meats, and more. For those seeking a more elaborate experience, the restaurant offers lunch sets and multi-course dinners. Three main multi-course meals are available, including two “Land & Sea” options priced at $85 and $115, as well as a vegan “Earth” offering priced at $105.
The Dining Experience: Soothing and Serene
The atmosphere at Onggi is designed to be calming and serene. Guests are encouraged to try the best seat in the house, a heated banquette made from Himalayan salt slabs, while sipping complimentary flower tea. Traditional Korean earthenware, or “Onggi” vessels, along with tableware from Korean artisans, enhance the dining experience.
The Inspiration Behind Onggi
Chef Geewon Kim’s deep interest in Korean culture and history, especially the Joseon Dynasty, has influenced the restaurant’s menu. As a former language professor in Korea, Kim studied the culinary practices of this era, which spanned centuries and deeply shaped Korean cuisine.
The set menus at Onggi are inspired by royal court tables, with dishes featuring a range of ingredients, including prized items like abalone and specialty beef. A signature dish is the “seven delicacies” platter, which includes thin crepes for wrapping.
The Multi-Course Dining Experience
Onggi’s hanjeongsik meals are carefully designed to follow a holistic order. The meal begins with tea and kabocha squash porridge to aid digestion and prepare the body for the courses to follow. Delicate dishes, such as white pear kimchi and a seasonal salad with ginger and Jeju Island citrus, awaken the palate before heartier offerings like butter-grilled abalone and seared beef galbi.
Korean Fine Dining in the U.S.
The rise of modernized Korean court cuisine is a growing trend in the U.S., particularly in cities like New York, where Korean fine dining has seen notable success. Last year, the restaurant Jungsik in New York became the first Korean restaurant in the U.S. to earn three Michelin stars. In D.C., chef Ed Lee recently opened Shia, a fine dining Korean tasting room near Union Market.
“I thought it was nice to have something I experienced in Korea to bring here and introduce a part of the culture,” says Tanya Kim, reflecting on her inspiration for Onggi.
What’s Next for Onggi?
Onggi is currently in its soft-opening phase with limited hours and a reduced menu. The restaurant is set to fully open on April 1, 2025. Guests can enjoy a la carte dining in the bar and covered patio, while set menus will be available for reservation in the main dining room.
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