KJUN

Chef Jae Jung’s first solo venture translates her personal history into the menu, drawing on her upbringing in South Korea and her formative cooking years in New Orleans. The kitchen turns out dishes like cod beignets with anchovy aioli and cracklin pork belly with shin ramyeon seasoning. Plates like watermelon salad with yuzu vinaigrette and green tomato kimchi accompany the menu. Visitors note that the dining experience is marked by its warm, welcoming service and balanced seasoning.