Joomak Banjum

What started out as a homegrown pop-up has evolved into this handsome, brick-and-mortar operation at the edge of Koreatown. Chef Jiho Kim and pastry maven Kelly Nam merge global flavors on their approachable tasting that riffs on familiar dishes like jajangmyeon, made here with squid ink-sourdough noodles, caramelized onions and parmesan foam. Korean bouillabaisse with weakfish; Long Island duck tacos with hoisin jus; and elaborate desserts paired with red bean semifreddo or Sichuan peppercorn ice cream certainly impress. Then consider the fact that this is a borderless menu grounded in Korean and Chinese flavors—and you know you're in for a win. The longer format "Studio Menu" emphasizes pastry items for guests seated at the studio counter overlooking the pastry kitchen.