• Complimentary seasonal chips when you dine at the restaurant

Seoul-born chef Junsoo Bae, who graduated from the Culinary Institute of America and cut his culinary teeth at such restaurant world titans as Gramercy Park, Blue Hill at Stone Barns, and Copenhagen’s Noma, saw a need in San Francisco and set out to fill it. While he found that there were a great many Korean-inspired restaurants in New York City, there were relatively few in Fog City. Setting out to remedy that situation, he and his wife Hyunyoung opened their first restaurant, SSAL, on Polk Street in Russian Hill, just this past April. SSAL’s goal is to enhance the city’s understanding of Korean food with a menu that features such small plates as scallion pancakes, silken tofu with sea urchin and smoked trout roe, and yuzu-glazed duck liver mousse. Larger plates include barbecue items like braised beef short ribs and ribeye, cooked sous vide but finished table-side over hot coals, and smoked Liberty farm duck ssam.

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