Breakfast · Lunch · Jars
The menu.
Short on purpose. Everything leans on kimchi we make ourselves or miso we can't stop putting in things. It changes a little with the season.
Breakfast
Till [TIME]Item Name
A short description of this item: key ingredients or details in one line.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Item Name
A short description of this item: key ingredients or details in one line.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Item Name
A short description of this item: key ingredients or details in one line.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Lunch
Till we sell outKim-cheesesteak
Shaved ribeye, kimchi we caramelize on the flat-top, melted provolone, and gochujang mayo on a toasted hoagie.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Miso Salmon Bowl
Salmon glazed in white miso and broiled till the edges blister. Over rice with quick-pickled cucumber, kimchi, a jammy egg, and sesame.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Item Name
A short description of this item: key ingredients or details in one line.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Item Name
A short description of this item: key ingredients or details in one line.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Sides
Get the totsItem Name
A short description of this item: key ingredients or details in one line.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Item Name
A short description of this item: key ingredients or details in one line.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Take home
At the windowHouse Kimchi, 16 oz
The same napa cabbage kimchi we cook with. Eat it fresh, or let it get more sour in your fridge.
A longer note on this dish: how we make it, what comes with it, and the portion size.
Feeding a crowd?