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The restaurant’s home is a brand new building at 4012 Leary Way NW.
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Graham Baba designed the space, which has a bit of an urban farmhouse vibe.
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Graham Baba designed the space, which has a bit of an urban farmhouse vibe.
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GM Jon Blechman manages the selection of 60-70 wines (and presumably swings around on the ladder for fun after dinner service ends).
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GM Jon Blechman manages the selection of 60-70 wines (and presumably swings around on the ladder for fun after dinner service ends).
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Tabled are spaced farther apart so the tray can maneuver through the dining room.
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Tabled are spaced farther apart so the tray can maneuver through the dining room.
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The kitchen and bar are completely open.
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Servers will also circulate with food on handheld trays. If you like something, just grab it.
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Servers will also circulate with food on handheld trays. If you like something, just grab it.
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The kitchen and bar are completely open.
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Park’s kitchen lieutenant is sous chef Ben Reden, who came over from Stoneburner.
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Dig the painted bentwood chairs at the communal table.
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Park’s kitchen lieutenant is sous chef Ben Reden, who came over from Stoneburner.
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Chef Heong Soon Park (he goes by Park) always wanted tall ceilings and an open kitchen.
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The dishes on the a la carte menu are more entree-like.
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Dig the painted bentwood chairs at the communal table.
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Chef Heong Soon Park (he goes by Park) always wanted tall ceilings and an open kitchen.
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Roasted cauliflower, drunken raisins, juniper berry, coriander hazelnut
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Honey roasted carrot, fennel seeds, feta, sunflower seeds, smoked paprika
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Roasted cauliflower, drunken raisins, juniper berry, coriander hazelnut
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The tray was made by nearby business Splinter and Slag, the team that also designed the carts at State Bird Provisions.
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Honey roasted carrot, fennel seeds, feta, sunflower seeds, smoked paprika
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Pan seared black cod, bok choi, braised daikon, dashi broth
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Pan seared black cod, bok choi, braised daikon, dashi broth
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Kimchi Maple pork sausage, caramelized onion, chili, savoy cabbage, mustard greens
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Kimchi Maple pork sausage, caramelized onion, chili, savoy cabbage, mustard greens
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The tray was made by nearby business Splinter and Slag, the team that also designed the carts at State Bird Provisions.
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The dishes on the a la carte menu are more entree-like.
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I mean, of course he grows his own microgreens.
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I mean, of course he grows his own microgreens.
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The restaurant’s home is a brand new building at 4012 Leary Way NW.
With dim sum-style service…but not dim sum-style food.
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