6-Course Ode to Seoul Dinner Event
How do Koreans say “Come on in?” Oso Oseyo. And so, the name chosen for this new East Side eatery by owner Lynn Miller, who worked in the kitchens of the Palace Hotel and Savoy in New York before returning home to Austin, connotes the warmth and welcome that she associates with her Korean-American mother. In this intriguingly designed space—white plaster walls, indigo bunting, a basket chandelier, geometric Korean pojagi quilts draping the windows, and an open kitchen—culinary delights like Korean stews (jigae), bimibap, and wood-grilled proteins dominate the menu. All the dishes are created under the watchful eye of Executive Chef Mike Diaz, a veteran of the Austin restaurant scene with stints at Elizabeth Street Café, Perla’s Oyster Bar, Jeffrey’s Restaurant & Bar, and more. “The food is uniformly good,” says the Austin Monthly, and you will agree. We will be taking over Oseyo for the evening, and Chef Diaz will be on hand to answer your questions and tell you everything you always wanted to know about Korean cooking.
About the Host:
Originally from El Paso, Chef Diaz graduated from the Texas Culinary Academy/Le Cordon Bleu in 2015 and has since established himself as a respected member of the Austin culinary scene. He first cut his teeth overseeing multiple restaurants with McGuire Moorman Hospitality. Later, his expertise led him to join the opening team at Olamaie, Bufalina Due, and Dai Due Taqueria. He joined the team at Oseyo in May 2019.
All savory courses will be served family-style. Dessert will be portioned individually.
Tong Dak Kimbap
Korean style fried chicken with assorted vegetables, rice, roasted seaweed, and black pepper mayo
steamed pork and beef dumplings with house kimchi, gochugaru ponzu, fresno chiles, and scallion
Bossam Lettuce Wraps
with slow roasted pork belly, steamed rice, house ssam jam sauce, and spicy scallion salad
Kimchi Stew Cups
with house kimchi, tofu, crispy pork belly, and zucchini
Beef Bulgogi Skillets
with Oseyo house marinated thinly sliced beef and traditional accoutrements
fried dough balls with Texas pecans, brown sugar, cinnamon, and powdered sugar
1628 E Cesar Chavez St
Austin, TX 78702
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What can/can't I bring to the event?
- Please bring your ID as well as cash if you plan on purchasing beverages.
- Are there ID requirements or an age limit to attend?
- Yes. ID is required and you must be 21+ to attend.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for first-time emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- The chef will be unable to accommodate vegetarians, pescatarians, or attendees with sesame restrictions at this event. For other allergies or special diets, please note that accommodations can only be made if you Update Your Dietary Restrictions or email us at [email protected] no less than 48 hours before the event.