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When eggplant is grilled, then glazed, and topped with several textures—as it is for our first course—the vegetable’s depth and versatility is really highlighted. This dish pairs very well with the structure of an Estrella Damm. The second course, Korean-inspired short ribs served with charred scallions and scallions, is almost a compliment to the vegetable starter.
Chef Brad Kilgore
Hoisin, glaze, peanut, sesame
Gochuchang, charred scallion, garlic
151 NE 41st., Unit 217