Soogil

Chef Soogil Lim runs this petite establishment, starting the meal with a complimentary sweet potato ball. The menu features elegantly plated dishes like yellowtail crudo, well-seasoned beef tartare, and foie gras. The kitchen’s focus on technique shows in the seafood; gently poached monkfish comes wrapped in cabbage over stir-fried vegetables in a fermented chile sauce. Heartier options include duck and beef Wellington, paired alongside a curated selection of wine and sake.