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Monday, November 07, 2011

Eater Digs in to Toki's Holiday Plans

Carving up our duck by einalem
Carving up our duck, a photo by einalem on Flickr.
Eater talks to Toki's Erik Bruner-Yang about his wishes to prepare peking duck for the holidays.

11 comments:

East_H said...

what's the second restaurant?

Peking Duck at Toki? Yes Please.

inked said...

Ack, I forgot to change the post title. Sorry about that.

trotter said...

In Search of Perfection and Heston Blumenthal: Further Adventures In Search of Perfection.

BBC series - he tackles peking duck too.

fatty said...

Sign me up!

Poo! said...

Hell yes! Cant wait!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Dave B said...

So, uhhh whats with the surgical masks???

Anonymous said...

I have been to Toki four times- got in once and had a good experience. PLEASE get on Open Table... lots of people would love to come but arent going to wait 2 hours for a seat. I have been back three times and honestly, am about done trying.

Anonymous said...

There goes the neighborhood...up in smoke!!! puff puff give :)

http://www.nbcwashington.com/news/local/Applications-for-Medical-Marijuana-Factories-Clustered-in-One-Area-of-DC-133585463.html

oboe said...

I have been back three times and honestly, am about done trying.

That's the spirit! Now if i can just get the other 20,000 of you to do the same, I might be able to get a seat at Toki!

Anonymous said...

Maybe you need to adjust your strategy, pal. I hit Toki after 9 pm on weekdays and never have a problem. 8 pm on a Friday? Please. I'm at home in my PJs avoiding H Street like the plague.

Anonymous said...

Why would a restaurant with a constant stream of customers be motivated to change its ways? Any other approach to seating would simply reduce their turnover of tables. It makes not economic sense. Open Table is for large restaurants, not small places. Sorry, but it's true.