Dan
Pancake Original Story |
I can’t think of a more delicious way to escape the cold winter chill than brunch and you can do so at Pancake Original Story. They have excellent versions of brunch classics such as pancakes, homemade sausage patties and waffles. Other items, like the omelettes, pale in comparison to these gems but are still decent.
Pancake Original Story is a Hannam-dong staple. As I entered the tiny restaurant I could smell the reason why. The sweet scent of pancakes hung in the air. I looked around. The restaurant was full, so my party and I decided to brave the cold—instead of escape it—on the patio. Some details I admired while waiting for my food were tire wheel lights, mix and match wooden chairs and shelves of colourful beverages. The urban rustic motif matched the made from scratch meals Pancake Original Story served up. On the patio our coffees, which came out promptly, kept us warm. Steam rose off the tumbler of heated milk given for them. This attention to detail was something I liked about the staff at Pancake Original Story. All these elements created a cozy atmosphere at this quirky nook of a restaurant.
Pancake Original Story |
The menu offers a wide variety of pancake flavours and other ala carte selections like Eggs Benedict and French toast. On weekends the brunch combos provide the best value. They range from 12-14,000won and come with a choice of home-fried potatoes or salad. My friend ordered The Carnavasary, the standard breakfast fare shines here: two eggs, a sausage link, bacon strips and a homemade sausage patty with two large pancakes.
On my first visit to Pancake Original Story I tried the Uncle Tom’s (Ros Coe’s) plate, which is the star of these combos. It comes with two eggs, white sausage link, bacon strips, sausage patty and delectably smoked chicken. Don’t be shy to use your hands to eat this tender and juicy piece of meat. After I wiped my hands clean I still had waffles to enjoy. They tasted extra scrumptious with loads of Canadian maple syrup! I chose the salad instead of potatoes as my side. It was a good choice as the lettuce leaves were crisp, in refreshing contrast to the heavier items on the plate. On the patio, my partner enjoyed this combo and devoured the chicken.
I had a daytime off the other day and I was thinking about where I should go eat and I remembered one of my haunts of old: Petras. It's an Arabian/ Mediterranean place that I used to go with my vegetarian friends (yes, I have vegetarian friends). I think at that time I might have been faux-vegetarian as well. Anyway, it's as good as always and they recently renovated. My go-to dish here is the Sultan Chicken: a slow roasted chicken dish with chick peas and sultana raisins in a tomatoey sauce. Really good stuff. They were even nice enough to let me substitute couscous instead of rice- not that their rice is bad. It's the buttery, olive sauce kind; but I was in the mood for couscous.
The yogurt sauce and the chili sauce they serve with the couscous is favoriffic (sorry, I don't know why I am writing like a middle schooler today LOL ROFL).
The yogurt sauce and the chili sauce they serve with the couscous is favoriffic (sorry, I don't know why I am writing like a middle schooler today LOL ROFL).
I highly recommend you check them out. And for those who have, it's a good place to revisit. They have recently renovated so there are more seats and the interior looks more posh. Now if we could only get them to fix the stairs leading up to the restaurant (they are dangerously steep).
Petra Restaurant
Arabian/ Mediterrarean Restaurant
Recommended dishes: tabouli, hummus, kebab, sultan lamb, and falafel
552 Itaewon-Dong Seoul
02-790-4433
English Spoken
Directions: Go out Noksapyeong Station (Line 6) and go out exit 1. Go up and cross the bridge and make a right.
Petra Restaurant
Arabian/ Mediterrarean Restaurant
Recommended dishes: tabouli, hummus, kebab, sultan lamb, and falafel
552 Itaewon-Dong Seoul
02-790-4433
English Spoken
Directions: Go out Noksapyeong Station (Line 6) and go out exit 1. Go up and cross the bridge and make a right.
For those looking to learn the finer points of Korean cuisine, O'ngo Food has started Professional level cooking classes taught by the extraordinary Professor Jia Choi. Professor Choi has a PhD in food and nutrition and specializes in Korean food history, table setting, and cooking. She worked as a food stylist for many years before she started O'ngo Food Communications. I truly feel blessed to work with such a professional person. Jia is fluent in three languages: Korean, Japanese, and English so she has taught people from all over the world.
Here she is with 4 chefs from Japan from the Fuji Mien Hotel in Japan and they are learning a range of different dishes. In this particular professional class they learned about the different sauces then they made several side-dishes, chicken and ginseng soup, braised beef ribs, and kimchi. These were the dishes they wished to make in order to introduce these flavors in their own hotels.
The chefs were amazingly skilled and they soaked up the information very quickly. Their dishes also tasted great as well- Korean with a slight Japanese accent.
After the class, we went on a Korean Market tour where we tried several more dishes. Overall, a great day of food.
Cheers,
Dan
Here she is with 4 chefs from Japan from the Fuji Mien Hotel in Japan and they are learning a range of different dishes. In this particular professional class they learned about the different sauces then they made several side-dishes, chicken and ginseng soup, braised beef ribs, and kimchi. These were the dishes they wished to make in order to introduce these flavors in their own hotels.
The chefs were amazingly skilled and they soaked up the information very quickly. Their dishes also tasted great as well- Korean with a slight Japanese accent.
After the class, we went on a Korean Market tour where we tried several more dishes. Overall, a great day of food.
Cheers,
Dan
In
gizmodo,
meat water
Meatwater: a Beverage that tastes like Poached Salmon or Caribbean Shrimp Salad
Gizmodo is my favorite gadget blog, but they do quite a bit of coverage on food. They are tech nerds with a penchant for food. I can't say that their coverage is always...delicious. Take this. It's a company that is making savory drinks. Drinks that are nutritional supplements with flavors such as grilled chicken salad, grilled thai beef salad, and even Caribbean Shrimp Salad. So would you drink these? I totally would. I mean as long as they aren't like full of fat and calories.
Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G
Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G
Hi Foodies!
I am planning a dinner party on Sunday. The information is below and you can sign up by e-mailing me at seouleats at gmail dot com or you can sign up on Facebook.
Dan
Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G
I am planning a dinner party on Sunday. The information is below and you can sign up by e-mailing me at seouleats at gmail dot com or you can sign up on Facebook.
Dan
Time | Sunday, January 30 · 4:00pm - 7:00pm |
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Location | O'ngo Culinary School in Nagwon Jongno-gu, Nagwon-dong 55-1 Nagwon-dong Zip 110-709 |
Created By | |
More Info | I miss Sunday dinners so I've decided that I'm going to try to start a Sunday Night Dinner Party at my Culinary School in Myeongdong. This Sunday I'm going to make homemade spaghetti and meatballs with tomato sauce. I'm going to make everything except for the pasta. If you would like to come please let me know. As for rules, it's quite simple. If you would like to bring a dish to share or a bottle of wine it should be about costabout 12,000 won or more and your meal will be free. If you just want to come and eat then it will cost 12,000 won. I'll start cooking at the studio at 2pm or so. If you would like to come cook at my kitchen let me know (you have to clean up your mess of course. You must reserve and only 10 people can come. Let me know if you are making a dish. Directions: The school is easy to get to. Get out Anguk Station (Subway Line 3) Exit 4 and walk straight 3 blocks until you pass young's music and Pizza Haven (2nd Floor). Make a left and we are in the building across from Crown Hotel on the third floor. |
Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G
In
and dives,
diner's drive-ins
Triple D: Grilled Cheese Hamburger with Fried Pickles, Bacon, Cheese, and much much more....
When I talk say Triple D, I am talking about Diner's Drive-ins and Dives: my favorite Food Network TV show. In season 10 episode 2 he made a tribute burger for the firemen of Washington DC.
This is the Triple D, DC, FD:
It's a double hamburger on 2 grilled cheese buns with beer battered fried pickles and jalepeno, roast bbq beef, bacon, and sauteed onions, mushrooms, and peppers topped with swiss cheese. Oh, and it has a special sauce called bonton sauce. It comes with a side of fries tossed in hot sauce.
Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G
Hold the Gnocchi
Written and Photographed by Jonathan Bates
I must confess that I was doubtful of having truly great, let alone good, Italian food in Korea as I was raised in a house with my grandparents who were “Off-the-boat” Italians. I knew that my friend had good taste and a knack for the finer things in life so I was hopeful that she wouldn’t steer a group of festive partygoers into utter disaster. She didn’t.
Getting to the restaurant (which we found with ease), we told the hostess we were with “Harry Potter” (yes, my friend has a good sense of humor). The hostess offered to take our coats and we were seated right away with our party.
The entrance of the old dark-wooded stairs leading up and into the restaurant sets the tone of the restaurant immediately – rustic with a touch of elegance. The restaurant is warm and the walls are splashed in the color of classic Italian-villa stucco. Along the entire length of the restaurant runs windows overlooking the main street in Itaewon and the opposite wall plays host to a bar on one end and a giant mural of a farm vista on the other. At the end of the restaurant is the kitchen, where you can see their iconic firebrick oven and the chefs working. Wine racks and shelves sprinkle the restaurant making it feel homey and comfortable. The lights are lit perfectly as to give you and your dining companions the perfect intimate ambiance.
Looking at the menu, it’s not hard to become overwhelmed. Being at around 10 pages excluding the extensive wine list, there was everything from appetizers to risotto and pasta to fish, meat, and poultry even to season specials. If pizza is what you desire, no need to worry as they serve that as well. Vegetarians take note! They cater to you too with a plethora of dishes. I was drawn to many dishes, as it had been over 8 months since I had had any of these delicacies. I finally settled on the gnocchi dish while my partner went the safe route and got a spinach and sausage pizza. Other partygoers chose dishes such as the lasagna and spaghetti marinara with meatballs.
While waiting for our food we were brought fresh bread and a balsamic/olive oil mixture for dipping as well as our wine. The service was impeccable as they kept bringing more bread and refilling the water glasses without notice.

Finally the food came and everything looked amazing. Everyone was so hungry and eagerly began eating. Everyone was silent for the first few minutes, which as everyone knows, means that it’s good. The pizza and lasagna were very large and I’m convinced that the pizza alone could feed two if you ordered a salad with it. The other pasta dishes were quite small and I was left wondering how they advertise themselves as authentically Italian, especially since the Italians I grew up with were always ready to load your plate to the point of nausea. Nevertheless, everyone loved his or her dishes – that was clear – except for me. I was expecting gnocchi and what I got were six corn cakes bathing in a delicious cream sauce. Though delicious, it wasn’t at all what I was expecting. (I thought that maybe this was a different version of gnocchi from a different part of Italy however after some research I found that my understanding of gnocchi was correct. Apparently, the chefs of Sortino’s just have a different take on the dish.) Needless to say I was disappointed. However, the rest of the meal went off without a hitch and everyone had a really great time, especially the birthday girl.


This is the perfect restaurant to go on a date or to bring guests to when they visit Korea. The ambiance coupled with the quality of service and the dishes make this a great choice. The only draw back is that it will put a dent in your wallet. Appetizers will run you a nice 8-38,000 won, risotto and pasta 16-35,000, fish and meat entrees 32-82,000, season specials 9-32,000 and pizza 20-27,000. Deserts and coffee is also served ranging between 6 and 11,000 won. Try it; I doubt you will be disappointed.

How to get there. Line 6 to Itaewon Station, exit 3. Walk straight out of the exit about 300 meters. It will be on the right, before the Rocky Mountain Tavern and across the street from La Bocca. On the weekends, calling ahead and/or making a reservation is recommended. Phone: 02-797-0488/02-797-0489. Website: www.sortinos-seoul.com.
My grade: A-
Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
Written and Photographed by Jonathan Bates
My friend invited my partner and I to her birthday this past weekend, which was to be held at an Italian restaurant named Sortino’s. Needless to say that I was less than excited when she told me it was in Itaewon as it not being my favorite area and offering little more than overpriced and mediocre-grade “western” restaurants among other things. Nevertheless, we put on our winter gear and hit the streets of Itaewon, eager for some good Italian food.
I must confess that I was doubtful of having truly great, let alone good, Italian food in Korea as I was raised in a house with my grandparents who were “Off-the-boat” Italians. I knew that my friend had good taste and a knack for the finer things in life so I was hopeful that she wouldn’t steer a group of festive partygoers into utter disaster. She didn’t.
Getting to the restaurant (which we found with ease), we told the hostess we were with “Harry Potter” (yes, my friend has a good sense of humor). The hostess offered to take our coats and we were seated right away with our party.
The entrance of the old dark-wooded stairs leading up and into the restaurant sets the tone of the restaurant immediately – rustic with a touch of elegance. The restaurant is warm and the walls are splashed in the color of classic Italian-villa stucco. Along the entire length of the restaurant runs windows overlooking the main street in Itaewon and the opposite wall plays host to a bar on one end and a giant mural of a farm vista on the other. At the end of the restaurant is the kitchen, where you can see their iconic firebrick oven and the chefs working. Wine racks and shelves sprinkle the restaurant making it feel homey and comfortable. The lights are lit perfectly as to give you and your dining companions the perfect intimate ambiance.
Looking at the menu, it’s not hard to become overwhelmed. Being at around 10 pages excluding the extensive wine list, there was everything from appetizers to risotto and pasta to fish, meat, and poultry even to season specials. If pizza is what you desire, no need to worry as they serve that as well. Vegetarians take note! They cater to you too with a plethora of dishes. I was drawn to many dishes, as it had been over 8 months since I had had any of these delicacies. I finally settled on the gnocchi dish while my partner went the safe route and got a spinach and sausage pizza. Other partygoers chose dishes such as the lasagna and spaghetti marinara with meatballs.
While waiting for our food we were brought fresh bread and a balsamic/olive oil mixture for dipping as well as our wine. The service was impeccable as they kept bringing more bread and refilling the water glasses without notice.
Finally the food came and everything looked amazing. Everyone was so hungry and eagerly began eating. Everyone was silent for the first few minutes, which as everyone knows, means that it’s good. The pizza and lasagna were very large and I’m convinced that the pizza alone could feed two if you ordered a salad with it. The other pasta dishes were quite small and I was left wondering how they advertise themselves as authentically Italian, especially since the Italians I grew up with were always ready to load your plate to the point of nausea. Nevertheless, everyone loved his or her dishes – that was clear – except for me. I was expecting gnocchi and what I got were six corn cakes bathing in a delicious cream sauce. Though delicious, it wasn’t at all what I was expecting. (I thought that maybe this was a different version of gnocchi from a different part of Italy however after some research I found that my understanding of gnocchi was correct. Apparently, the chefs of Sortino’s just have a different take on the dish.) Needless to say I was disappointed. However, the rest of the meal went off without a hitch and everyone had a really great time, especially the birthday girl.
This is the perfect restaurant to go on a date or to bring guests to when they visit Korea. The ambiance coupled with the quality of service and the dishes make this a great choice. The only draw back is that it will put a dent in your wallet. Appetizers will run you a nice 8-38,000 won, risotto and pasta 16-35,000, fish and meat entrees 32-82,000, season specials 9-32,000 and pizza 20-27,000. Deserts and coffee is also served ranging between 6 and 11,000 won. Try it; I doubt you will be disappointed.
How to get there. Line 6 to Itaewon Station, exit 3. Walk straight out of the exit about 300 meters. It will be on the right, before the Rocky Mountain Tavern and across the street from La Bocca. On the weekends, calling ahead and/or making a reservation is recommended. Phone: 02-797-0488/02-797-0489. Website: www.sortinos-seoul.com.
My grade: A-
Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
In
february 2011,
restaurant recommendations
February Seoul Magazine: Retro Oven, Steamed and Grilled Shellfish
You can find out my recommended eats for February in the current issue of Seoul Magazine. You can find the magazine at local bookstores and at many eateries and bars in Seoul. They are also given out on Korean Air and are at visitor centers of Seoul.
Here is a taste of what is in the book: Steamed and Grilled Shellfish, Vegan Chocolate and Tofu Desserts, Hot soups, chicken in a cup, and the best bread in the city. Pick up a copy today to find out more.
Dan
Find out more in the February Issue of Seoul Magazine. You can see their online content on their revamped website here.
Here is a taste of what is in the book: Steamed and Grilled Shellfish, Vegan Chocolate and Tofu Desserts, Hot soups, chicken in a cup, and the best bread in the city. Pick up a copy today to find out more.
Dan
Find out more in the February Issue of Seoul Magazine. You can see their online content on their revamped website here.
O'ngo Culinary School is offering Wednesday Afternoon Cooking Classes for those hoping to learn Korean cuisine and meet other foodies. You'll learn Korean favorites such as Daktoritang, Kimchi Japchae, and Sundubu throughout the 2-month course. You'll get a deep understanding of the culture and the techniques of Korean cuisine from our award-winning chefs. First, you'll see a demonstration from the chef, then you'll have a chance to make your own, and then you'll get to eat what you made.
February 9th: Kimchi and Bulgogi
February 16th: Daktoritang and Vegetable Side Dishes
February 23rd: Sundubu and Seafood Pancake
March 2nd: Dumpling and Rice Cake Soup
March 9th : Sundubu and Seafood Pancake
March 9th : Sundubu and Seafood Pancake
March 16th : Japchae and Spicy Pork
The classes will be offered in English at 3pm. You can sign up for 1 or all of the classes. There are 3 classes a month and classes cost 45,000 a person per session with University Student ID, but if you sign up for a month you can save 15,000 won- only 120,000 won (classes carry over if you miss a class, but let us know 24 hours in advance). The classes will restart in April. We are conveniently located in Insadong. You can find us by going out Anguk Station (Subway Line 3) Exit 4 and walk 2 blocks and make a left after Young's Music and Pizza Haven. We are on the 3rd Floor in the building across from Crown Hotel.
You can sign-up by contacting us at ongofood@ongofood.com
O'ngo Food Communications
www.ongofood.com
Jongno-gu, Nagwon-dong 55-1
Nagwon-dong Zip 110-709
02-3446-1607
Korean Bank Transfer Information: If you would like to send payment in advance you can send us a bank transfer at Woori Bank 1005-480-990616 (Choi Jia, O'ngo Food Communications) 최지아 온고푸드커뮤니케이션 우리은
Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G
I love to cook and I used to do it professionally, but these days I really don't get much of a chance. Between work and all the restaurants I have to review, I don't really have an opportunity. (This might also have something to do with all the weight that i have gained.)
Anyway, when I went home, I decided to do a lot of cooking for my family. My parents are retired and living in Florida so they like things simple and easy. The BBQ grill is the equipment of choice or a terracotta microwave bowl that you can roast a chicken in 25 minutes (For real, it exists and it works pretty well). I like to cook with what I have and there were lots of toys for me to play with in my parent's refrigerator.
For example above is my ham-hock soup with lima beans. We had the ham bone leftover after eating our honey baked ham so I threw it in a pot with onions and carrots and stewed it until the marrow just oozed out. The soup was delicious for it had a hint of maple, smokiness from the ham.
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Pizza Fruit Tart |

Now the last night of my stay, I decided to throw a dinner party for my parents. I couldn't figure out what to get them for Christmas (they didn't like my idea for a bidet...they already had a Kindle...and they told me I was not allowed to go crazy buying gifts for them), so my present to them was a dinner party for them and their friends.
Before arriving in America, I had packed my bags with all the essential sauces and ingredients that I knew I wouldn't be able to get in America and prepared a variety of different Korean dishes.
For dinner I made daktoritang (Red Spicy Chicken BBQ), bulgogi, japchae (glass noodle salad), bean sprout side dish, spinach side dish, and a cucumber side dish. It was a lot of food, but I was able to pull it off in about 2 hours. So did these old folks like what I made?
I think so, because dinner was pretty quiet at first. Many of the people at the table never had had Korean food and they said they liked the vegetables and the meat dishes. They especially like the daktoritang (even though a few said it was super spicy.) It was a good time and I really enjoyed doing it.
A dinner party for a christmas present, not a bad idea. It could become a new trend.
This is the full, unedited review on Isabelles The Butcher Steakhouse story that was originally published in the January Issue of Seoul Magazine. It has been reprinted by permission.-Dan
Isabelles the Butcher knows steak. The restaurant in Itaewon, although small, it is regally lit by candles and chandeliers. Although outside, there is the mad rush of the nightlife, Isabelles is refined and hushed- the perfect atmosphere to connect with your dinner guests.
The menu has classic starters such as French Onion Soup and Crab Cakes- you can even get sizzling bacon, but I was here for steak.
There are a variety of different cuts of steaks- each are priced by 50 grams (about 1.8 ounces). All of the steaks in the dry-aged section are aged for over 21 days and are Korean prime beef. The filet mignon and the chateaubriand are Grade 1++: the top grade of beef you can get. They also have American beef such as New York Strip, T-bone, and Prime Porterhouse in their wet-aged section (beef aged with seasonings in a vacuumed sealed bag).



I decided to go with their Filet Mignon cooked rare, with an extra emphasis on rare, accompanied with sautéed onions and mushrooms and creamed spinach. Twenty-five minutes later, it arrived at my table right off the grill- the char on the beef was exquisite and it had a carnal smell to it that went straight to my hypothalamus. When I sliced it, I discovered it was rare- like I had asked- and it had been properly rested so the juices didn’t all flood out. The filet migon was so tender that the knife barely had to do any work to get through the lush, red flesh. I even enjoyed the sauces that accompanied it: fresh horseradish and whole grain mustard.
The sides that came with the steak were portioned for two, so there was a bit too much for just me. The mushrooms and onions were grilled just right and flavored with garlic. The creamed spinach was the star of the two; the fresh spinach had been blanched and finely minced and mixed with fresh cream.
I am not sure if they had dessert (I wouldn’t have had room for it anyway). The house red, the Wirra Scrubby Rise 2007 was a nice pairing. They had other great wines on wine list as well.
The place was almost perfect, except for a few things. The place is small, so reservations are highly recommended. Also, the bathroom is not on premise but in another building- not uncommon in Korea. Finally, service. There were a couple tables around me that just enjoyed very expensive meals and they were sitting and finishing their wine, yet they were asked to leave for it was near closing time. It would have been better for the servers to simply wait till their guests were ready to leave instead of having them cork their unfinished wine and rush them out the door. Now Isabelles has brought the high-end steak restaurant to Korea, but they need to bring the level of service as well.
Isabelles the Butcher
Itaewon 119-17 Itaewon-dong, Yongsan-gu, Seoul
02-749-9827
Directions: Go out Itaewon Station exit 1 and make a right after the KFC. Make a left at the top of the hill.
Steak is more than just beef. It is symbol of a job well done, a special occasion, or a celebration. Now it can’t just be any steak- for a subpar steak can ruin an occasion. The cut, the aging, the sauces, and the quality of the sides represent your level of success. And the name is also important. A steakhouse should have a personality and exude some clout. When you say you are going to, let’s say, Peter Luger’s; it lets everyone know where you stand in the world.

The menu has classic starters such as French Onion Soup and Crab Cakes- you can even get sizzling bacon, but I was here for steak.
There are a variety of different cuts of steaks- each are priced by 50 grams (about 1.8 ounces). All of the steaks in the dry-aged section are aged for over 21 days and are Korean prime beef. The filet mignon and the chateaubriand are Grade 1++: the top grade of beef you can get. They also have American beef such as New York Strip, T-bone, and Prime Porterhouse in their wet-aged section (beef aged with seasonings in a vacuumed sealed bag).



I decided to go with their Filet Mignon cooked rare, with an extra emphasis on rare, accompanied with sautéed onions and mushrooms and creamed spinach. Twenty-five minutes later, it arrived at my table right off the grill- the char on the beef was exquisite and it had a carnal smell to it that went straight to my hypothalamus. When I sliced it, I discovered it was rare- like I had asked- and it had been properly rested so the juices didn’t all flood out. The filet migon was so tender that the knife barely had to do any work to get through the lush, red flesh. I even enjoyed the sauces that accompanied it: fresh horseradish and whole grain mustard.
The sides that came with the steak were portioned for two, so there was a bit too much for just me. The mushrooms and onions were grilled just right and flavored with garlic. The creamed spinach was the star of the two; the fresh spinach had been blanched and finely minced and mixed with fresh cream.
I am not sure if they had dessert (I wouldn’t have had room for it anyway). The house red, the Wirra Scrubby Rise 2007 was a nice pairing. They had other great wines on wine list as well.
The place was almost perfect, except for a few things. The place is small, so reservations are highly recommended. Also, the bathroom is not on premise but in another building- not uncommon in Korea. Finally, service. There were a couple tables around me that just enjoyed very expensive meals and they were sitting and finishing their wine, yet they were asked to leave for it was near closing time. It would have been better for the servers to simply wait till their guests were ready to leave instead of having them cork their unfinished wine and rush them out the door. Now Isabelles has brought the high-end steak restaurant to Korea, but they need to bring the level of service as well.
Isabelles the Butcher
Itaewon 119-17 Itaewon-dong, Yongsan-gu, Seoul
02-749-9827
Directions: Go out Itaewon Station exit 1 and make a right after the KFC. Make a left at the top of the hill.