Midtown, Manhattan · restaurant
A tiny fusion kitchen where Korean heat crashes into Cajun gravy with style. Seoul meets New Orleans with a dash of NYC depth. Tons of soul in dishes like kimchi-jambalaya, chicken & andouille gumbo, and cornbread hushpuppies with fermented plum butter. BYOB (they even have their own sangria mixer) makes it fun without breaking bank.
Traditional rice bowl with a Louisiana spin — veggies, gochujang, sunny egg, and Gulf crawfish
Cajun jasmine rice jambalaya with andouille sausage, chicken thighs, and 3-month fermented kimchi.
Whole crawfish boil with corn, potatoes, sausage.
Cast iron cornbread with honey butter. Southern classic.
Seafood in Korean black bean noodles.
Flaked cod beignets, fried golden and light.
New Orleans-style BBQ shrimp in butter, garlic, Worcestershire. Messy but good.