"Inspired by banchan, but far more voluptuous and filling, the refined food at this Korean eatery (not to be confused with LES food-free cocktail temple Attaboy) is made by a hotshot, Michelin-starred chef. Think: Korean pear with calamansi,shrimp with white kimchi and buerre blanc, pork belly and cauliflower, or fried chicken with addictive peanut sauce. Desserts tend to be bright, floral eye-openers for the night ahead. Wine is the focus of the drink menu here, with a tightly curated list that leaves room for experimentation alongside the classic Californian and French numbers." - Emily Saladino, Devra Ferst
Courtesy ATOBOY