BeutBeut (CLOSED)

Want to try contemporary palace-style Korean cuisine in a casual atmosphere? BeutBeut takes its name from an old Korean term for kitchen and although its simple and modest aesthetic might not suggest royalty, the details found in the food set this small restaurant in a league of its own. From house-made pickle varieties, including water kimchi and fermented sesame leaves, to different types of chili and bean pastes, the restaurant captures mild, earthy Korean tastes with an unexpected twist. One of the restaurant’s must-tries is the palace kimchi with buckwheat noodles that are infused with olive oil and topped with herbs, chives, crushed walnuts and fresh orange slices. BeutBeut take on samgyetang (traditional Korean chicken stew) is equally interesting and presents just the chicken, with no broth, and three kinds of salt. Using the sous-vide technique for 7 to 8 hours with medicinal herbs, the poultry comes out as a good combination of jelly-like skin on the outside with tender meat on the inside.