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Jeong - elevated Korean in West Town - from the Hanbun team

Jeong - elevated Korean in West Town - from the Hanbun team
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  • Jeong - elevated Korean in West Town - from the Hanbun team

    Post #1 - April 5th, 2019, 11:29 am
    Post #1 - April 5th, 2019, 11:29 am Post #1 - April 5th, 2019, 11:29 am
    As most everyone here probably already knows, this is the new spot in West Town from Dave Park and Jennifer Tran, the team behind the highly regarded and now-shuttered Hanbun in Westmont.

    My wife and I had a very tasty meal here earlier this week. A la carte and tasting menus both looked great but we opted for a la carte, more or less putting together our own DIY tasting menu . . . and even then, offerings were so tempting, it was difficult to choose. We started with a couple of well-conceived cocktails: the Manhattan-like Jujube (rye, sherry, orange, chocolate) and the refreshing Yuza (prosecco, sake, fernet, yuza). After that, we ordered two dishes from each of the three sections of the menu . . .

    Broccoli | smoked mayo, fuji apple, chili oil, roasted cashew
    Being a broccoli fanatic, this might have been my favorite dish of the entire meal. I appreciated the perfect texture of the florets (not too soft, not too hard) and the judicious application of the mayo, which was not overly smoked. Cashews, applies and chili oil rounded out the dish really well.

    Yukhwe | beef tartare, asian pear, cucumber, deviled yolk, buckwheat & perilla cracker
    Great stuff. There was nothing particularly unexpected here. A bit more refined in presentation, the flavors pretty much mirrored those of versions available at many Korean spots in town.

    Tteokbokki | schmaltz, pickled mustard, quail egg, charred cabbage, spicy chili sauce
    These pleasantly dense and chewy cylinders were sauteed in the schmaltz, which imparted great flavor and texture. I loved the accompaniments, especially the charred cabbage and chili sauce. This was a really cool and distinctive take on a dish I've had many versions of in the past.

    Odeng | shrimp cake, gochujang aioli, radish
    These hot and crispy little balls (think fried croquettes) were delicious. I could have eaten a dozen of them!

    Kalbi Jjim | braised short rib, confit turnips, brown butter carrot veloute, iceburg, carrot jjangachi
    Great flavors (meat, accoutrements and sauces) and a massive portion. Because it was such a big piece, the texture wasn't exactly uniform throughout. Some bites were a bit drier and more dense than others. It was missing just a bit of that unctuousness that I typically associate with short rib. But it was delicious and we finished it nonetheless.

    Duck Confit | kabocha, sesame leaf kimchi, duck & gochujang jus
    Again, another massive portion and a well executed dish. I loved the rich, texturally-varied duck and the sesame leaf kimchi (which were rolled up in little, berry-like balls) For me personally, I wasn't crazy about the fairly noticeable presence of orange (rind?) in the dish but this is just a choice that others could just as easily appreciate a lot.

    The conversation-friendly room is beautiful and comfortable, if a bit narrow. Intimately lit, candles on the tables. There's no bar but there is a small, circular banquette near the front door where, I suppose, one could enjoy a cocktail or other libation while waiting to be seated. Chopsticks, tableware, etc. are gold in color. Aesthetically pleasing plates, bowls, etc., in comforting earth tones, appear to be hand-made. Water glasses are pretty much like stemless wine glasses. The entire service team was very friendly and proficient. Three cocktails and six dishes, with tax, totaled at $183.00 before tip. We'll be back soon for the chef's Tasting Menu, which is comprised exclusively of items not available on the a la carte menu.

    =R=

    Jeong (website)
    1460 W Chicago Ave
    Chicago, IL 60642
    (312) 877-5016
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #2 - April 5th, 2019, 1:03 pm
    Post #2 - April 5th, 2019, 1:03 pm Post #2 - April 5th, 2019, 1:03 pm
    How did you think it compared to Passerotto and parachute?
  • Post #3 - April 5th, 2019, 2:10 pm
    Post #3 - April 5th, 2019, 2:10 pm Post #3 - April 5th, 2019, 2:10 pm
    WhyBeeSea wrote:How did you think it compared to Passerotto and parachute?

    Even though I'll admit to doing them in my head, I'm not sure how meaningful the comparisons are because I have no way of really knowing what the creative objectives of each place are. I'm also no more than fairly familiar with Korean cuisine.

    All that said, I liked the food, the room and the service at Jeong more than any of those components at Passerotto.

    I also liked the food at Jeong more than the food at my most recent Parachute meals, though I'm not sure that would also be true relative to my earliest meals at Parachute, which really blew me away. And Jeong's room is clearly superior, as Parachute is one of the most uncomfortable restaurant spaces I know. I think service-wise, they compare favorably. Both are top-tier.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #4 - April 5th, 2019, 5:03 pm
    Post #4 - April 5th, 2019, 5:03 pm Post #4 - April 5th, 2019, 5:03 pm
    Awesome. Thanks for your thoughts on
    the question! Really looking forward to trying this place.

    Feel the same way about parachute. Loved my first couple visits, but it was one of the worst meals I had last year.
  • Post #5 - April 6th, 2019, 1:35 pm
    Post #5 - April 6th, 2019, 1:35 pm Post #5 - April 6th, 2019, 1:35 pm
    WhyBeeSea wrote:Feel the same way about parachute. Loved my first couple visits, but it was one of the worst meals I had last year.


    While my meal was good, the noise level will keep me from going back.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #6 - May 10th, 2019, 7:18 pm
    Post #6 - May 10th, 2019, 7:18 pm Post #6 - May 10th, 2019, 7:18 pm
    Very much enjoyed our dinner here (maybe more so than my visit to Parachute, though that was several years ago).

    The yuza cocktail is their version of a French 75, with cava and yuzu sake. Lovely, but I particularly admired the beautiful flute it was served in with paper thin glass.

    broccoli - loved this dish and would concur with ronnie's description of it. Savory and umami packed, with the contrast from the diced apples (I think lightly pickled, as they were more tart than I would have expected) and sweetness from the roasted cashews. One of our favorites.

    beet - found the crispy yuba skin to be fascinatingly unique - basically the texture of giant chicharron packed with flavor from seasoning sprinkled on. The beets were beautifully sourced and packed with sweetness.

    mandu - we liked these, but would not say we loved these. The cucumber kimchi was beautifully prepared - teeny tiny diced cucumbers on a cucumber emulsion underneath the mandu (there are 3 served in a portion, which we found a little odd).

    cod - loved this dish. Lightly poached, flavorful broth, and the smoked trout roe added a savory punch. The mussels do add a heavier fishy-flavor, and the cubes of bacon complement all of the flavors.
    image1.jpeg


    juk - my favorite - absolutely delightful. Not so much porridge as a riff on risotto, with mushroom pearl barley, hon shimeji and king trumpet mushrooms, parmesan for creaminess, and a lovely tongue of rich rich uni. Umami on umamni. LOVED.
    image2.jpeg


    It wasn't overly loud at all - definitely conversation-friendly. That said, we dined at 5:30pm and were finished by 7pm. Great, speedy service!

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