"The newest restaurant from Han Oak duo Peter Cho and Sun Young Park is a dip towards fine dining, offering a prix fixe menu centered around live-fired, whole animal ssam in a warm, sleek space under a canopy of hanging lanterns. Meals begin with banchan and inventive starters like dry-aged kanpachi with yuja chojang, or beef and pork mandu in a black vinegar-bolstered bone broth. The full ssam service changes frequently, based on what’s dry-aging, curing, and in season." - Rebecca Roland
