baja california uni, broken tofu, avocado, yuzu
Huge uni, but I prefer the sweeter ones from santa barbara
(off-menu) bo ssam
Chef Jude is testing out this new dish. I really liked the addition of the fresh oysters which i haven’t seen much of in ktown.
spicy lamb bing
(new) grilled pork chop, squash, smoked tomato, rye xo
Holy shit, I don’t know everything they did to this pig but it was the best pork chop I’ve ever had. The heritage berkshire pig (most likely given daily facials, foot massages) was brined for 18 hours using pink salt, and then coated in a rye xo made from the leftovers grains from their bonji fermentation process, and then grilled.
The result was this pinkish hued meat that was incredibly tender, moist, and full of flavor. Usually the best part of the pork chop is that delicious fatty meat you get near the bone, this was basically that part for the entire chop.
It was also brilliantly paired with sweet summer squash, fried shallots, and super sweet and smoky cherry tomatoes (aka msg balls).
My favorite new dish since the duck crispy rice and I liked it better than hatchet hall’s and chi spacca’s tomahawk. I said it. @Chowseeker1999, @TheCookie, @Bookwich, @A5KOBE, @attran99, @CiaoBob, @chewchow, @J_L
bs fries
kakigori, strawberry, shiso, burrata cream
The fruit kakigori is finally back @Hungrydrunk. Stopped by two nights in a row for this.
