Hours: Dinner:seven days
Open late: Friday & Saturday till 11
Niced-up starter Korean food in a stylish setting.
Korean food goes hip: the walls are crimson and black, a huge mirror opens up the space, black fans spin from the wood-beamed ceiling, and electropop comes through the sound system. But the kitchen sticks to the classics. The plate-size haemul pajon (fried seafood pancake) comes loaded with scallions, squid, and meaty mussels; it's cut into squares and served with a soy dipping sauce. Mandoo (beef-filled dumplings) are served in the mini bamboo steamer they're cooked in, lined with bright cabbage leaves. An appetizer of daeji kalbi (barbecued pork spareribs) is marinated in the traditional ko chu jang (red pepper paste) then set off with a side of pickled onion triangles. Most familiar to the uninitiated will be the multiple versions of bi bim bop: dol sut bi bim bop is served with sesame oil in a sizzling hot stone pot; san chae bi bim bop is a vegetarian version. The kalbi (marinated beef short ribs) come surrounded with greens tossed in a soybean-paste sauce. All orders are served with a small tin of steamed rice and an assortment of panchan, tiny plates of marinated vegetables like kimchi and shredded daikon. Staff are up to speed on the food and knowledgeable about wine pairings. Better yet, they'll mix up a "sojutini"--soju is the vodkalike Korean spirit made from sweet potatoes--in a variety of flavors.
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