Look forward to hearing what you think!
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a table
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I really enjoyed my meal there. Some
Items were better than others…. But I think it helps to temper expectations…. The things to know…
It’s a Deli Style but not in service. The thing that irked me was not being able to do a salad combo. So we got to try less than what I would have liked.
It all tends to come out at once. So again, there is that whole deli vibe. So pace your ordering if you want to spread things out.
I love the salads and the wings. I wasn’t enamored in their curry biscuit. The curry was salty and not as complex as I had hoped. But I only ordered it once. Enjoy!!!
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Minus the slightly awkward format of ordering, I really enjoyed my last meal there. Biscuit & Gravy was perfect for a cold/rainy night, but the smoked trout and grilled potato bread was the real star. Solid cocktails considering they are pre canned, and a few solid wines too (Krug 169ed).
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Chang is only hyping it up for business and logistics reasons. He thinks the future of mid level restaurants is faster food prep type of places with minimal service that generate more margin. He just likes their system and kind of the food
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Has anyone been since they changed it up? Any thoughts
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Better than ever, but I miss the pot pie
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had low expectations based on previous visits but wanted to give them another try before they closed to remodel. overall, really impressed and a huge improvement over the previous iterations of the restaurant. will revisit after the remodel.
highlights
- blue crab tostada
- tempura fried lobster claw
- honey glazed carrots,
- mushroom “galbi”
- myulchi caesar - turning the traditional myulchi banchan into a caesar is brilliant
- fried white “soondae” sausage
- yangban wings
- matzoh ball mandu
- grilled duck leg confit
- wood grilled sea bream
- fried meiji tofu with fermented black bean mole - surprise hit of the night
- yangban rice
- buffalo milk soft serve - the base is on par with angler’s --it’s just that good.
review forthcoming @boourns, @butteredwaffles, @rlw, @noddles?
hot smoked trout schmear - ocean trout, pea sprouts, and horseradish. served with griddled potato bread
blue crab tostada - gochujang, bell pepper, buchu, perilla, red leaf lettuce
tempura fried lobster claw, chojang mayo, tarragon
- homemade mixed pickles
- yangban kimchi - kaesung market, habanero, sesame oil
- brokaw avocado & shinko pear - hot mustard, almond and yangban rice seasoning
- honey glazed carrots - whipped yogurt, halawi date, walnut, lime, herbs
- pea shoots and chives - sherry vinegar, garlic oil, yondu
- brocooli - yuzu, ginger, soy, chicken skin furikake
- mushroom “galbi” - grilled over charcoal, chrysanthemum and pea leaf pesto
- myulchi caesar - romaine, napa cabbage, gochujang, butter toasted crumbs, kkakdugi and parmesan
- fried white “soondae” sausage - hot mustard dijonnaise, white kimchi kraut
- goguma - oven roasted sweet potato, butter, kaesung kimchi
sujebi dumplings - white kimchi buerre blanc, dill, trout roe
tteok - fermented soybean cream, brentwood corn, sungold tomatoes, parmesan, scallion
yangban wings - twice fried, sweet and salty
gochujang black tiger prawns - grilled over charcoal, gochujang, aji panca, roasted garlic butter, charred meyer lemon
matzoh ball mandu - filled with grandma sindy’s matzoh ball, poached in chicken broth
grilled duck leg confit - beet and plum ggeotjori, marigolds, wood sorrel
yangban porchetta - peads & barnetts pork belly, coal roasted cabbage, ssamjang vinaigrette, sauce of drippings, green garlic, whole grain mustard
wood grilled sea bream - lightly cured, grilled over white oak, grilled cucumber, white soy, heirloom tomatoes and yangban chili oil
yangban rice - steamed california koshikari rice and mixed grains, garlic butter
fermented black bean mole - lightly fried meiji tofu, “mole” of fermented black bean, dry chili, toasted almonds, peanuts, golden raisins
dark chocolate tart - sour cherry, fresh dates, toasted rice whipped cream
whipped cheesecake - butter coconut crust strawberry jam
peach and blueberry crisp “a la mode” - local peaches and blueberries, crumble of toasted sesame seeds, roasted soybean powder, butter and oats. served “a la mode” with our buffalo milk soft serve
yangban “the works” buffalo milk soft serve from double 8 dairy - daenjang caramel, chocolate injeolmi, and nurungi puffed rice
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Damn.
So not blood sausage?
Went on Saturday. Thought it slapped. The smaller versions of the dishes that are now in the banchan section were a great way to try more. Loved the Tteok, wings, matzoh dumplings, and porchetta too.
Apparently after remodel tasting only with a few dif options (courses or supplements? Dunno)
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no, it’s a weisswurst and soondae hybrid, sans blood.
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find it interesting that so many asian focused tasting menu spots are popping up in the sub $150 range. I’m very curious what the demand will be.
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Highlights for me were the sundae and white soondae … Duck, black bean mole tofu as well. Everything was well executed for my taste. The tteok I had mixed feelings about because the rice cakes are quite chewy and you kind of lose the taste of the sauce (which was good!) before you’re done eating the rice cake. Porchetta was a bit dry and the skin was chewy IMO, but very few things compare to my memory of the pork belly at Broken Spanish.
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so is this the spot you were hinting going tasting only a few weeks ago?
different spot!
I hadn’t been since they opened and didn’t know they’d switched to dinner only.
The place seemed so complicated at first overall while they were figuring out their varying iterations that hopefully them settling in to dinner only, then I guess tasting menu soon, is welcome for their business model and they can make it work. But I also get overwhelmed at places where you kinda gotta figure things out at first so that is my own problem
The tostada, tempura and dumplings + the whipped cheesecake were my favorites. Mole tofu, carrots, “soondae” and matzoh mandu in close second
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Is Yangban going tasting menu only? That would be a bummer to me. Really enjoyed my last (a la carte) meal there.
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Not that I know of.
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I have no clue, just going off mzonellis comment above
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