"Owner and chef Jennifer Kim is casting a spell on diners with an eclectic mix of Korean-Italian fare at Passerotto. Jeff Ruby praises the food as “next-level stuff” and “can’t remember a better treatment of raw ingredients” than Kim’s composition of yellowfin tuna with heirloom corn, hijiki, Thai chili, and crisp potato slivers. Korean fried chicken “gets a little spark” from pickled cauliflower and Calabrian chili oil, while tteokbokki (stir-fried rice cakes) in lamb ragu is a “more satisfying version of gnocchi in which the noodle and the sauce finally compete on a level plane.” Among the large-format dishes, the sous-vide galbi short ribs are an “instant classic,” basted in a concentrated glaze “that’s like a superhero version of the marinades you’re used to at Korean barbecues.” Overall, Passerotto is living up the buzz and has “brought more infectious enthusiasm to Andersonville than the space’s previous half-dozen occupants combined.”" - Jeffy Mai
