This restaurant’s chicken-and-ginseng soup is curative as well as delicious. Two fine-dining chefs collaborate on an offbeat Korean menu in the Fillmore neighborhood. These are the most exciting Korean homestyle restaurants and barbecue hotspots in the Bay Area.
Băo Bèi will feature noodle dishes, seasonal banchan and other dishes that incorporate Taiwanese and Korean herbs and spices, such as white pepper, cilantro, black vinegar, fried shallots, sesame oil and gojuchang. In the restaurant space at State Street Market will be Băo Bèi — the latest concept from Michelin-starred chefs Meichih and Michael Kim, who formerly led the kitchen at Maum in Palo Alto. The restaurant’s name, Băo Bèi, which means “treasured one” is in part inspired by the couple’s son, Meichih said. This marks another major, pandemic-forced change for Maum, which is owned by venture capitalist Brian Koo and his wife Grace. The restaurant fully shut down at the start of shelter in place in March, briefly reopened for takeout in May and then shifted into selling Korean cooking essentials, meal kits, specialty food items and produce from its private farm in Los Altos Hills. Michael and Meichih Kim, now the former Maum co-chefs, photographed in 2018 at the Los Altos Hills farm that grew produce for the Korean restaurant.
Jinah is very a positive and friendly person and she is patient with my slow adult brain! She usually supplements the learning material with examples and extra vocabulary which could be useful to me in my world. This gives me a chance to actually use my Korean, showing off to my Korean friends, and more importantly impressing my Korean wife! Collaborate with your tutor in person or through Wyzant’s free, browser based online learning tool. The Palo Alto Networks Amsterdam office supports our business and customers throughout Europe.
One of the great things about Santa Clara’s density of Korean restaurants is that specialty restaurants like Kunjip are able to thrive. Its menu centerpiece is seolleongtang ($18), a fortifying noodle soup featuring a milky broth made by boiling ox bones for hours. Served unseasoned, the soup is meant to be flavored to your liking with salt, pepper and chopped scallions. (Get the galbitang if you want something that already comes punched up.) Also try the version with beef tendons ($23), boiled until the pieces become super-soft, but still toothy. The line for Kunjip’s indoor and outdoor tables tends to be long at peak times, so budget in some extra time for dinner. Scene in the Bay Area is small but mighty, and its loyalists treasure the cozy mom-and-pop shops in San Francisco and Oakland, grocery delis all along the Peninsula and hyper-specific specialists in Santa Clara’s bustling Koreatown.
After graduating from The Culinary Institute of America at Greystone in St. Helena in 2007, he cooked at Craft in Los Angeles, then SPQR and was the opening chef for Namu Gaji, a Korean restaurant in San Francisco. The restaurant was originally proposed for the former Apple store location several blocks away on University Avenue, but cowboy duffle bag the owners later withdrew the project after being set back by delays for several years. Wednesday through Friday, Maum will offer one seating at a long, wooden communal table that accommodates 16 people. “Given how the pandemic forced us to stay indoors, I think we lost touch with connecting and that feeling of being around others.”
Chen said didn’t consider offering outdoor dining because they felt there was no way to replicate the Maum experience of an intricate Korean tasting menu served at a 16-seat communal table that encouraged interaction with other diners and the chefs. Located in the center of Tel Aviv, the office is a quick 15-minute walk to beautiful beaches and close to popular bars, restaurants and bustling street markets. This helps engender a close-knit culture in which employees socialize during monthly happy hours, an annual party, celebrate birthdays and holidays together, and enjoy enrichment activities like lectures and seminars. Staff also bond through various sports activities such as soccer, ping pong, Pilates and HIIT.
Another classic Korean-Chinese dish here, jjamppong ($11.95), is an aromatic and spicy seafood soup with the same bouncy noodles. Order “zamza myun” ($11.95) to get a half order of both, served in a handy partitioned bowl. A pop-up that appears mostly at breweries around Oakland, Sammy’s purports to be the Bay Area’s first pop-up shop to specialize in hotteok, a popular Korean Chinese street food.