This week’s dinner was at Bangasng, one of the hot new restaurants in SF per Eater located on the block on Filmore, next door to Avery and just up and across the street from The Progress and State Bird Provisions and The Anchovy Bar. It’s a modern Koreran tapas place. The banchan was only a couple sides, but a different than the usual. We went with most of the recommendations from our server.

For starters, we had the kimchee oysters (ok. would just as well have simple fresh oysters), uni scallop toast (pretty good…uni from prince edward island), and the truffle quali egg (winter truffle from Australia…surprisingly fresh which is a refreshing change from so many dried out truffles we’ve seen this year…). Favorite starter was the uni toast. Next we had the Mulwe, which was cured halibut with a nice chili broth.

Then came the bulgogi, which was marinated galbi (it was marinated for a fairly extensive time…can’t recall exactly how long) with a pine nut sauce and some interesting melon kimchi. Pretty tasty dish. Last dish was the the kimchi fried rice, which Andrea especially enjoyed.

For desserts, we went tried both the chocolate cake (salted caramel inside, matcha on top) and the milk banana ice cream (not very creamy so was probably gelato which I kind of prefer). Service was very quick and attentive. The Golden Barley soju was quite nice (one of the ones we also had at San Ho Won). We didn’t have many expectations coming into this place and after our mediocre food last week at Harris, we did enjoy the meal.