The result reads as homestyle Korean food with real technique behind it — galbi jjim (braised short rib in a balanced sweet-salty soy sauce), a hot stone bibimbap whose crispy bottom-of-the-bowl rice is the whole point, and a jeyuk bokkeum spicy pork plate served on a stone hot enough to keep working after it hits the table. A uni rice starter made the Chicago Sun-Times' list of the best things eaten in the city in 2025, which is a strong credential for a restaurant that only soft-opened that January.
It's intimate, a little loud when full, and clearly personal — the kind of menu you only get when the inspiration is somebody's actual grandmother.
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