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Toki Underground

1234 H Street Northeast, , DC 20002

(202) 388-3086

tokiunderground

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Where to Eat and Drink on H Street

By Mekita Rivas

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14 Essential Ramen Bars Around D.C.

By Missy Frederick and Eater Staff

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15 Hearty Dishes To Destroy a Hangover Around D.C.

By Eater Staff, Kalina Newman, and 1 more
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16 D.C. Restaurant Bathrooms That Are Made for Instagram Selfies

By Tierney Plumb

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Over a Dozen Late Summer Cocktails to Sip Right Now in D.C.

By Tierney Plumb

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Every Restaurant Featured on Season 1 of ‘Check, Please! DC’

By Lenore Adkins

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Where to Eat Ramen in D.C.

By Eater Staff
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Foodless Pug Finally Gets A Real Menu Thanks to Toki Underground

By Tierney Plumb

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16 Essential Bao Buns

By Jamie Liu
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Toki Underground Celebrating Six-Year Anniversary With Prix Fixe Brunch

By Warren Rojas

Wiedmaier Readies Siren, Po’Boys at Toki, Plus More Intel

By Warren Rojas

An Eater's Guide to Dining in Washington, D.C.

By Missy Frederick

Erik Bruner-Yang is Stepping Down from Toki Underground

By Missy Frederick

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15 Places to Try Asian Whiskey

By Jamie Liu

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Where to Drink Sake in D.C.

By Eater Staff

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Chefs' Favorite Cheap Eats: 25 Picks from D.C.'s Cooks

By Jamie Liu

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SPONSORED: The PEPCID® Brand’s Picks for Bold Flavors in DC

By Jillian Fairchild

Where to Try Cold Ramen and Dipping Ramen This Summer

By Missy Frederick

Toki Memorial Dinner; Spies & Wines

By Missy Frederick

Who Needs Wheat? Get Gluten-Free Pasta at Toki Underground Today

By Missy Frederick

Trend Watch: Asian Spirits and Cocktail Ingredients

By Jamie Liu

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Satisfy a Need for Heat with These Spicy Cocktails

By Jamie Liu

Gluten-Free Pasta Purveyors to Take Over Toki

By Missy Frederick

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So Many Ways to Eat Meat on a Stick

By Eater Staff

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Here are D.C.'s 25 Iconic Meat Dishes

By Missy Frederick

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The 38 Essential Washington Restaurants, July 2014

By Missy Frederick
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The Gatekeepers

By Missy Frederick

Delivery Wire

By Missy Frederick

Game Changers

By Missy Frederick

Toki Memorial Dinner; Aperitivo at The Partisan

By Missy Frederick

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Eater's Cold-Curing Chicken Soup Guide

By Missy Frederick
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Chefs Talk 'Plop-Ins', Pop-Ups and Takeovers

By Ross Perkins