Poached Hen Dumplings at Dirty Habit DC Restaurant and Cocktail Bar


There’s no shame in our ever-evolving, globally and seasonally-inspired menus that are as unique as you are. Small plates and bites that keep you nimble share a table with full dining options and great customizable catering. To name a few, Executive Chef Kyoo Eom features Tuna Tataki and Coconut Curry Lentils that are both unexpectedly refined and soulful all the same. While the American Wagyu Tartare and Crackling Pork Belly are both shareable, you won’t want to.

Chef Kyoo’s cuisine is designed to pair naturally with a variety of traditional libations, and you might also be inspired by Drew Hairston, our mad scientist of beverage, when enjoying elevated craft cocktails that compliment and resonate with the flavors of the cuisine. Many unexpected ingredients have a home on Drew’s menu and even his large shareable concoctions add an element of refinement and drama.

All that and Truffle Fries.