Experienced the first Korean Inspired pop-up fine dining dinner recently which was exceptional and was certainly the best dining experience I have had in the past year. It was a 9-course dinner experience that was very well executed from the food, drink and service along with a couple additional surprise courses as well as Rose and other sips along the way.
The concept idea was developed by Jay Son @j_sonmelier (restaurant manager and sommelier at CinCin Ristorante) and Chef Kyle Lee @kabebesj sous chef at Elisa Restaurant; both Korean and very skilled, along with Jenna Mah and Emily rounding out the team.
Squid ink gochujang aioli, tomato sea-water, flying fish roe
Seasonal local farm vegetables, chive aioli, lacto fermentation
Hank’s grass-fed flat iron beef tartare, Korean pear, seaweed multigrain cracker, caviar
I enjoyed sipping on the HWAYO 17 Soju on the rocks which went perfectly with the dishes.
Chef Kyle Lee (co-founder) @kabebesj
Egg custard which was amazing, with Sun gold tomatoes, lemon basil, shrimp Garum, served with California premium gold rice.
Snake river farm Wagyu short-rib, red ginseng wine jus, Italian black truffle
Korean Party Noodles (surprise dish)
Served with a Spicy sauce
Local berries and stone fruits
Jay Son (co-founder) @j_sonmelier holding the 2018 Chateau Coutet Sauternes, Barsac; and Glenmorangie The Nectar d’ Or Sauternes Cask Extra Matured 12 Year Old Single Malt Scotch Whisky before pouring our sips.
Multi-grain mousse, poached nectarines
Green Plum ice tea, with hibiscus Granata, mochi filled rice cheesecake, dried persimmon with yuzu jam and borage flower
Follow Maat Cuisine on Instagram @maat_cuisine to keep an eye on their upcoming pop-up’s and more.
By: Richard Wolak