clock menu more-arrow no yes

Filed under:

Erik Bruner-Yang Will Bring Dumplings to Capitol Hill’s New Food Hall

The Roost’s incoming Yoko and Kota stall will also serve noodles and Chinese barbecue

The Roost’s new Yoko and Kota stall comes from D.C. chef Erik Bruner-Yang.
Vina Sananikone/Yoko and Kota

Capitol Hill’s growing food hall The Roost is already stocked with options like pizza, sushi, a beer garden, and a Euro cafe from an acclaimed Richmond chef. Next week, the months-old “culinary clubhouse” will welcome yet another stall from a big name. Meet Yoko and Kota, prolific D.C. chef Erik Bruner-Yang’s new spot devoted to dumplings, noodles, and Chinese barbecue.

Bruner-Yang’s Foreign National (the entity behind his restaurants like Maketto, ABC Pony, and Cafe Spoken) is partnering up with The Roost operator Neighborhood Restaurant Group for the stall. Expect Yoko and Kota to open at The Roost on Tuesday, December 22 (1401 Pennsylvania Avenue SE).

The name comes from Bruner-Yang’s time spent on the Yokota Air Base in Japan as a kid, and the menu includes a section devoted to pork wontons, crystal shrimp dumplings, Peking duck buns, and mushroom curry buns.

There’s also Chinese barbecue served over rice and dan dan broccoli salad, and a make-your-own noodle option with a choice of protein (including five spice braised beef and ginger braised chicken) and sauces like peanut and citrus chili oil sauce, tomato sesame sauce, or coconut black bean sauce.

In celebration of the opening, The Roost’s bar Shelter will sell 12-oz. cans of the DC Brau x Maketto collab, Tuk Tuk.

Customers can order ahead online starting Tuesday. The Root operates from 4 p.m. to 9 p.m. Tuesday to Thursday; 4 p.m. to 10 p.m. Friday; 10:30 a.m. to 10 p.m. Saturday; and 10:30 a.m. to 8 p.m. Sunday.

Hours could change once indoor dining shuts down on December 23, notes a public relations rep.

The Roost

1401 Pennsylvania Avenue Southeast, , DC 20003 Visit Website

Sign up for the newsletter Sign up for the Eater DC newsletter

The freshest news from the local food world