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"From behind a tiny bar in her own brick-and-mortar after a popular popup, Chef Sunny Lee turns out pitch-perfect seasonal banchan, a brightly colored salad with seasonal radishes and persimmons (which is where I first fell for her cooking), stracciatella-adorned tteokbokki, and chewy parcels of sesame mochi cake; it's lovingly cozy, intimate, and ideal for a friend or a date." - Irene Yoo