Hearth & Pass

Early-spring sejak leaf from a small Hadong farm. Brewed by the pot, three pours.

vegetarian

Roasted barley tea, served warm or iced. Free with every table; this is the refill pot.

vegetarian

Slow citron-honey marmalade, ginger root, hot water. The cold-weather pour.

vegetarian

Korean white ginseng, slow-brewed, mild bitter finish.

vegetarian

Napa, radish (kkakdugi), and cucumber (oi-sobagi) — fermented in-house.

vegetarian

Crisp scallion-and-seafood pancake, soy-vinegar dipping sauce.

Pan-seared half-moon dumplings, ginger-soy, sesame.

Sweet-potato glass noodles tossed with beef, mushroom, julienne vegetables, sesame oil.

Crispy-rice dolsot, seasonal vegetables, gochujang, fried egg. Add bulgogi or tofu.

vegetarian

Soy-pear marinated rib-eye, grilled to order, lettuce wraps, jasmine rice.

Aged kimchi stew, pork belly, soft tofu, served bubbling with rice.

Beef short rib braised in soy-mirin with daikon, jujube, and chestnut.

Shaved milk ice mountain, sweet red bean, mochi, condensed milk drizzle.

vegetarian

Sweet pancake stuffed with brown sugar, cinnamon, and toasted pine nuts.

vegetarian