Author and Photographer: Bryce Shufro

As soon as I entered Jeong, I understood that my group was in for a unique dining experience. The dining room had no more than 10 tables, and the decor was minimalistic with light wood accents and a distinct Asian influence. We were quickly ushered through the quiet dining room (where it became clear we were the youngest people in the building by far) and a team of three servers explained how we would be dining that night. Jeong offers a Korean-inspired eight-course tasting menu and an optional wine pairing. This was by far the longest and most daunting tasting menu I have ever encountered, but our whole table waited with anticipation for the first dish to come out.

Course #1

Mussels, Beef Broth, Cucumber, Yuzu Kosho

My table was starving by the time our first small plate came out but we tried our best to savor the dish. Our appetizer was two chilled mussels in beef broth, tart yuzu kosho ice, and cucumber. I have only eaten mussels prepared the French way, so this was an entirely new experience for me. The mussels were delicious and briny and perfectly complemented by the rich beef broth. The refreshing cucumber and zesty yuzu kosho ice added a unique contrast to the dish, and the crisp texture of the cucumber and tanginess of the yuzu kosho cut through some of the richness created by the mussels and broth.

Course #2

Salmon, Yuzu, Dwenjang, Creme Fraiche, Crispy Rice Pearls

Next, we were brought a gorgeous salmon tartare, enhanced by the vibrant yuzu and earthy doenjang (fermented soybean paste). It was a unique take on tartare, with the doenjang adding a unique flavor and plenty of umami to the dish. The creme fraiche also added a smooth, creamy element that bound the dish together, while the crispy rice pearls provided an enticing crunch. I only wish the dish was a little larger…

Course #3

Seared Scallop, Beurre Blanc, Spinach, Trout Roe, Chives

Our third seafood dish of the night brought the most perfectly seared scallop I have ever seen, adorned with a luxurious beurre blanc sauce that highlighted the natural sweetness of the mollusk. A puzzling cylinder of spinach was topped with salty trout roe that made a luxurious bite of seafood when added to the scallop. This dish was the highlight of my night and I can say with confidence, I have never had a more unique and delicious scallop dish before.

Course #4

Skate, Sunchoke, Miyeok, Black Garlic

Frankly, the most forgettable dish of the night was the skate. It was cooked well and the notes of garlic were nice, but it lacked the innovation that drove the other dishes. To keep everything in perspective, I still cleared the plate.

Course #5

Jook, Truffle, Five Spice Granola

After four straight dishes of seafood, the last thing I expected them to bring out was rice porridge (a.k.a. jook). It was a fantastic choice as a palate cleanser dish, since it was infused with aromatic spices from the granola. The addition of truffle made the bowl luxurious and it was just one of those dishes that makes you feel warm inside. I did not expect to love it as much as I did, but I found myself looking up jook recipes on my phone before they even cleared our plates.

Course #6

Australian Wagyu, Carrot, Jorim Glaze, Cabbage

Our first and only meat dish was an Australian wagyu. The meat was succulent and rich and melted away with ease in my mouth. *Teeth were definitely not required for this dish.* The sweet, tender carrots and umami-packed glaze granted a much needed reprieve from the steak, and the cabbage added a fresh, crisp contrast that cut through the richness. Embarrassingly, this dish was so amazing that I forgot to snap a picture before we dug in.

Course #7

Kkaetnip, Korean Yogurt, Buckwheat

As it became clear that our meal was nearing its end, we were brought another light palate cleanser. I am not ashamed to say that I had no clue what was in the dish laid in front of me until the team of waiters and the chef introduced our pre-dessert palate cleanser. I discovered the mystery dish was Korean yogurt topped with kkaennip (perilla leaf) ice and buckwheat. The yogurt was fresh and tart, and paired well with the earthy kkaennip ice. The crunch of the buckwheat was the perfect way of textural interruption and made me think my whole night of dining was somewhat healthy. It was the perfect small dish to transition our palates from the over-the-top decadence of the preceding wagyu to the forthcoming finale of our tasting, dessert.

Course #8

Hi-Chew, Mokgeolli, Honeycomb, Mochi

I struggle to even find the words to explain this last dish so I am glad I remembered to snap a photograph. The base consisted of sweet and chewy mochi bites, and the rest was topped with a perfect sphere of tart ice cream. The two were perfect textural compliments to each other, and the chewiness of the mochi bites was so satisfying to dig into. However, nothing in the dessert was more interesting than the honeycomb candy. At first it was hard to break off a small piece, but do not worry, I found a way to put a sweet bite of the honeycomb crumble in my mouth. It tasted almost freeze dried and had almost a carbonated aftertaste. Still, the rich sweetness of the honey came through and was a delicious complement to the chewy mochi and ice cream. It was a confusing but delicious dessert.

Conclusions

Almost every dish of this 8-course tasting menu at Jeong is a testament to the culinary expertise and creativity of the chefs that all combined to create an unforgettable dining experience for all. Would I characterize Jeong as a Korean restaurant? Probably not. Would I come here for a random weekend dinner with friends? Also probably not because the tasting menu is not cheap! I am also not so sure that I need to revisit Jeong anytime soon. However, I do think that Jeong is an experience that, if you are financially able and willing, and have upwards of 2 hours for a dinner, you absolutely need to try. The impeccable service and elegant ambiance only serve to elevate the overall experience, making Jeong a must-visit for any foodie looking to really indulge in an upscale dining adventure.

Jeongs Bite