The pop-up will offer a set menu featuring an array of banchan, a choice of plates, and dessert from November 11 through December 11.
“Our goal with this residency is to continue what Magpie and the Tiger was doing, exploring what Korean American food is,” Jang says.
The menu brings all new dishes, starting with traditional and untraditional banchan highlighting what’s local and seasonal. Winter persimmons are stir-fried with walnuts and anchovies for one sweet-salty-umami side dish. Another combines kabocha squash with garlic, onions, and kale.
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