Soogil

From start to finish, I had a lovely meal at Soogil a few months ago. All of the staff were very welcoming and kind. They even accommodated my last-minute request to be out in time to catch a broadway show and let me charge my phone while I ate. The meal itself was fantastic – it made me wish I hadn’t had to rush off to a show so that I could appreciate the meal for longer. I could tell there was tremendous care put into each dish. The sauces were wonderful in texture and flavor. The proteins - meat, fish, seafood - were all prepared beautifully, and cooked to perfection. While grounded in French techniques and preparations, there were subtle nods to Chef Lim’s Korean roots. The nurungji foie gras exemplified this and was a perfect blend of French-meets-Korean cuisine. I was craving duck at the time, and that I was lovely – no gaminess, with a rich and deep sauce. Next time, I hope to get the Wellington. I also tried their sister restaurant, Raon, which the night before coming here, and that was such a special (but different!) experience as well.