Lucky Danger, initially a delivery-only pop-up during the pandemic, is now transforming into a full-service restaurant in Penn Quarter. Founded by chef Tim Ma, the new location features an expanded menu with dishes like crab lo mein and dumplings. Culinary innovations include housemade egg noodles in a vegetarian XO sauce. The restaurantâs design incorporates various spaces, including a bar with Asian-inspired cocktails. Although it opens for dinner initially, plans to expand into lunch and takeout are in the works.
"This started in the pandemic as a function of the pandemic. That's how Lucky Danger existed because it had to. It doesn't mean that's how it had to stay," Ma says. "I got into restaurants to have a restaurant like this."
"It's like an XO meets funky pomodoro sauce," Reyes says. "Kind of spicy."
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