Fried chicken is just fried chicken, right? Unless you’re dining at this Korean gastropub, helmed by chefs Danny Lee and Scott Drewno (together The Fried Rice Collective who also manage Chiko locations and I Egg You). Here, the chicken, available by the half or whole bird, is coated in a soybean powder, then dipped in a spicy gochujang glaze and striped with tangy white barbecue sauce. Not KFC, for sure. Washingtonian magazine awarded Anju the top spot in its list of very best restaurants in D.C. in 2020. It’s easy to see why. Lee’s mother Yesoon, who grew up in Seoul, oversees the “classic” Korean fare, including the kimchi, fermented in-house, and shredded bellflower root. Appetizers like kimchi pancakes and pan-fried dumplings are a hit. The bibimbap is cooked in hot stone making the rice on the bottom perfectly crispy. Anju is translated from Korean to mean “food consumed while drinking” and true to its name, the restaurant has a hopping happy hour daily 5pm to 7pm. Happy hour bites like a kimchi slaw dog, spicy brisket ramen and tornado potato are deliciously fun, and for $5 to $7, reasonably priced too. Order the $4 bowl of makkoli, a sparkling rice wine that the bar infuses with various flavors.