Any restaurant that you see the executive chef hustling and bustling in the kitchen with the staff is a good sign.
We went on its grand opening weekend and got seated at the counter without a reservation. And David Chang was right in front of us, cooking a fish stew. He was super friendly and offered everyone at the counter a bowl to taste, and joked around With the guests and his chefs. We were able to watch the chefs doing their magic in the kitchen-they kept it fun and casual, but at the same time, extremely efficient and productive. That is always a good indication of a great restaurant!
The food definitely lived up to the hype. The ingredients were simple, but the layers of flavors were massive.
My boyfriend's favorite was the shiitake bun-just enough firmness of the shiitake grilled to perfection that captured its flavor and juiciness. Mine is the Mussels and the chickpea ramen. The mussels were served with smoked Bacon bits and I would never thought of smokiness and mussels would go so well together! Chickpea ramen - completely opposite of what I thought it would taste like. Not gonna ruin the surprise, just order one and try it yourself!
I'm browsing through other Yelpers' photos and looks like there is a huge portion of the menu left to be explored for us. Definitely will come back!