Namu Gaji, The Lee Brothers New Mission Restaurant

Grid View

• The shadowy dark area in back is an extra dining area that can be sectioned off for private parties.
• The open kitchen is on the right.
• Seating by the open kitchen
• The tables and the tree branch light fixture were created by Burwell Arts and Metropolis Designs
• Chef Dennis Lee

[Photo: Molly DeCoudreaux]

Most of the details on Dennis, David and Daniel Lee's forthcoming Namu Gaji were shared in the archives. Now it's time to take a look around behind the plywood. As you can see here, the seating arrangement is almost entirely communal: at the open kitchen's bar, lining the windows and at the interior's centerpiece—a large reclaimed wood table. Incidentally, the space is almost exactly the same size as Namu, where the Lee's developed a large following for their specific brand of Californian Korean food. Jeff Burwell of Burwell Arts did all of the woodwork here, and when you come into dine you'll see the handmade wooden plates and serve ware he created as well. After an early peek at the full menu we can pass on a few more tid bits about the food.

Sections and sample dishes from the expansive menu follow: snacks (pickles, bachan), raw items (oysters, Korean-inflected crudo), salads, crispy items (tempura uni, shiso leaf, market vegetables), plates (shitake mushroom dumplings), grill (beef tongue, pig parts), comfort (burger, kimchee-oyster okonomiyaki), and large format (Korean fried chicken, pork belly-oyster bo ssam). As of now the plan is to open on April 11th.

· All Namu Gaji Coverage [~ ESF ~]