Jeong

Jeong runs two menus with different dishes on each, and the choice matters less than the fact that both are genuinely good. The seven-course tasting is the one to take: a sequence that moves with real intention, building from something like a salmon tartare, sweetened and sharpened just enough, into courses that keep earning their place on the table. Nothing here reads as filler stitched between highlights.

The a la carte side isn't a consolation option. It's a legitimate second way into the same kitchen's point of view, which is upscale Korean cooking built on technique rather than nostalgia or spectacle. That the restaurant can support two distinct menus without either feeling thin is its own argument for how deep the kitchen's control actually runs.

The recognition backs up what's on the plate rather than substituting for it. Jeong has held a Michelin selection across multiple years, including the two most recent guides, and its chef reached semifinalist status for a national Best Chef award. National lists have taken notice too. None of that is the reason to go. The reason is a tasting menu that flows the way tasting menus are supposed to and rarely do.