One thing to know about Korean cuisine is its focus on family meals and plentiful tables. Somaek, Boston's newest standout of the genre, nails it with shareable versions of traditional dishes that fill a void in Downtown Crossing. Acclaimed chef Jamie Bissonnette takes tips from his mother-in-law, Soon Han, who's cited as consulting chef on the one-page menu. “I don’t want it to feel fusion-y, and I don't want it to feel like I'm trying to put Jamie's version of a dish on the menu,” Bissonnette previously told Time Out Boston. “I want to do the best version of a dish, true to how I've had it.”
Centering homestyle Korean cooking, the menu is meant to mix and match. You'll want to order a trio or more of banchan (side dishes) to accompany plates like steamed pork belly bossam, haemul pajeon (a green onion pancake with seafood and crispy edges) and fresh fish sashimi with an array of nutty, spicy dipping sauces. Napa cabbage kimchi seems like a must, but don't overlook the crunchy radish kimchi and savory braised burdock root banchan.
The namesake drink is a fun and fizzy mix of the clear Korean spirit soju and beer (maekju in Korean). Somaek also offers an unmatched selection of makgeolli for Boston (a tangy, milky-looking rice wine), as well as cocktails combining other traditional tastes.
Somaek opened at 11 Temple Place in March from BCB3, a newly formed restaurant group including Bissonnette, Andy Cartin and Babak Bina, the latter of whom are partners at nearby JM Curley, Bogie’s Place and the Wig Shop. Bissonnette had previously collaborated with chef Ken Oringer at Toro, Coppa and Little Donkey, earning a James Beard award for Best Chef: Northeast in 2014.