This is a niche restaurant. Are you in the mood for delicate, well made food in expectant tiny portions for a hefty price tag in a gorgeous environment? It markets as a "Korean Gastropub," which I think is a poor indicator of what this is as even though "gastropub" tends to exude a more high quality bar food, this place feels far more grand than even that.
Setting proper expectations I think it was pretty damn good. We were starving so we tried a couple appetizers. The KFC "Korean fried chicken" wings & fried squid were just enough to somehow leave you hungrier but there was a delicacy to them that made them more enjoyable than I was expecting. Personally, I would never again order the fried squid as it was too textured and too similar to an alive-squid to enjoy, but the table consensus was that it was cooked to perfection.We were able to try pretty much everything on the menu, easy to do when the menu has 6 entree options.
Again, unsure where are they getting "Gastropub," which by definition is a hybrid pub, bar, and restaurant. While this can define any restaurant that serves cocktails, it's a confusing way to describe a classy rooftop dinner spot with $40 meals.
The cocktails were pretty delicious, I'm usually a little unimpressed by asian cocktails, the ingredients never feel like they are made to be combined and these weren't any different. Trying one is always an experience but it's not one I would repeat for round 2. Sagwa was a great fall smoky drink, with a still smoking stick protruding from a fruit - but for further rounds the champagne paired nicely with every dish.
I would actually come back for the Kimchi Fried Rice. It was DELICIOUS and different and I felt my flavor palate expand as the combination of tastes combined to form this dish.The description lists "bacon, fried egg, hanger steak," though I couldn't distinguish which was which within the bites, it proved absolutely delicious.
Don't order the Uni Bibimbap, this "burdock, quinoa, kimchi, shallot, jalapeño, wasabi tobillo, seaweed purée, egg-yolk confit," was indistinguishable in a significantly less enjoyable way. It tasted like the juice that comes out of a can of black beans.
The Bossam which is "pork belly confit in duck fat, white kimchi, traditional red kimchi and small mixed salad" was an extremely small portion but it "tasted good." Was it good enough to merit $37 a dish? No probably not.
Kalbi Jjim was a new take on a classic dish. Braised short rib, bacon, diakon, carrot, cipollini, mashed potato, and parsnip in a red wine soy reduction make up this small dish. It was delicious but left much to be desired by way of portions.
The rooftop is beautiful, the service was spectacular and the dishes made for a great overall experience. I took family here to try something new and we definitely succeeded in that task. They will have a rotating menu and I might actually go again for a special occasion. You're in Williamsburg, walking distance to all the best spots. It's a great place to try if you're in the area and it would be extremely impressive to bring a date here!
Food menu here.
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