Dry-aged and salt-cured fluke is set in a striking chogochujang sauce is perhaps the first clue that something is afoot at this East Village wine bar. The credit belongs to a talented team that puts considerably more oomph and thought into a short, playful, Korean-inspired menu. Truffle gim risotto with mushrooms, donkatsu au poivre with lemon herb rice, and galbi bourguignon with crispy rice cakes deliver flavor and flair in spades. Everything is designed to be shared, except maybe dessert. Granita with candied Asian pear and date crème fraiche is an elegantly refreshing send-off you’ll want all to yourself. The room itself is a simple one with wine bottles lining the sides, and friendly servers keeping pace.
