-- that Korean Southern diner -- is now serving one menu straight through the day, with a few specials come lunch- or dinnertime.
I ordered light so I could save some room for strawberry-rhubarb ice cream with shaved ice for dessert, and got this super-swank composition of the wonderful house-made tofu with all kinds of vegetal goodies -- marinated eggplant, beets, pickled beech mushrooms, seared edamame and a pea puree. Add in some rice and kimchi, and you've got purtiest plate of rabbit food in town.
I liked this a lot better than my friend's bologna and kimchi sandwich on buttery toasted bread. I think a bologna sandwich is all about the squishy condiments that share the bread, and the kimchi, while tasty, didn't cut it.
Have you been in a while? Are your thumbs going up or down on this unique restaurant?
- by John Kessler for Atlanta Restaurant Scene
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