Born in Seoul and raised in Chicago, chef Bill Kim's earliest food memory is standing at his mother's side, grinding sesame seeds with a mortar and pestle. Back when his career first started, Kim immersed himself in French cuisine, with guidance from industry heavyweights like Jean Banchet and Charlie Trotter. These days, he's developed a signature style all his own, dispensing a hit list of border-blending, Asian-inflected treats, such as the belly-warming udon soup and pillowy dumplings, which are so addictive, you’ll wish you had ordered double—save yourself the wanting and just do it.
MENU:
Caramelized chicken dumplings
Lemongrass soy, cilantro
Steamed edamame dumplings
Spicy ponzu sauce, garlic peanuts
Thai fried cauliflower
Lemongrass fire sauce, cabbage, garlic peanuts, green onions
Hot chicken bao buns
Chicken bits, lemongrass fire sauce, curry slaw, pickles, radish
Katsu udon soup
Chicken pho broth, bok shoy, mushrooms, cilantro, peanut pesto, garlic peanuts
Lemongrass chicken fried rice
Fried egg, lemongrass sauce, green onions