But it is less about a breakfast strip and more about pork belly, cured and uncured, and given a strong Korean accent. Owners Phillip Cho and Anna Lee organized bacon dinners for friends before opening this informal place that is set with picnic tables. The draw here is the nine-course menu created by chef Brian Crawford, which features things like bacon carpaccio (sliced, cured pork belly with truffle oil and shaved Parmesan); or bacon sushi seared tableside and served over rice.
There’s a takeout window that opens onto the street and for the die-hard Korean fans, there’s also Beats, a karaoke bar on the lower level.
Try pork jowl with chive kimchi; a chunk of pork belly glazed with gochujang; and pork belly schnitzel with Korean mustard. Dessert comes in the form of a sweet kimchi-iced doughnut served with bacon fat whipped cream.
The tasting menu includes a wine, beer, soju, or sake pairing.