The Most Exciting D.C. Restaurant Openings to Look Forward to This Spring | Eater DC
"A unique ode to Korean “jeong” cuisine led by owner and culinary director Tanya Kim and executive chef Geewon Kim (who left a U.S. government job to study formal Joseon Dynasty cooking methods). The multi-course meal begins with a ceremonial tea cleanse, followed by a velvety squash porridge with white kimchi and plenty of banchan for the table; beverage director Colin Sugalski riffs on trendy Seoul bars with cocktails like the milky-and-fizzy Maksa (a combination of Makgeolli and Sprite). The restaurant — named after traditional Korean earthenware vessels — takes dining utensils seriously: eight Korean artisans worked exclusively with indigenous clay to create the ceramic plateware. The neutral-toned dining room features banquet seating surrounded in heated Himalayan salt rock." - Tierney Plumb
