"This self-styled experiment in wedding Korean food with Cajun cooking doesn’t mix-and-match the cuisines, presenting each style individually. So wild boar-filled, kimchi-spiked rice bowls live alongside — but do not intrude upon — buttery shrimp etouffee, grilled oysters punched up by horseradish, and tasso ham-studded jambalaya topped with addictive pork cracklins." - Eater Staff