This self-described Korean American restaurant features dishes like braised nettle mandu dumplings with coconut, and amberjack bulgogi with spruce and buckwheat. Wine Director Matty Colston champions varieties like Cretan Vidiano and Calabrian Magliocco Canino alongside American producers who have, in his words, “Old World methods, New World mentality.”

Riot Dish: “That would have to be the potato bing bread with sour cream butter. If you have some Gewürztraminer in your glass, you’re in a good place.”